If there is one dessert that truly captures the flavors of summer, it’s a rustic berry galette. Bursting with fresh-picked berries, a flaky golden crust, and just the right touch of sweetness, it’s the kind of dessert that looks impressive but couldn’t be easier to make.

When Wick’s Pies generously sent me their pie crusts, I couldn’t wait to get into the kitchen and create something special. Their challenge was to think beyond the ordinary and develop a unique dessert recipe using their pie crusts. With local berry season in full swing, inspiration came naturally after a trip to my favorite farmers market.

I filled my basket with beautiful blueberries, black raspberries, and red raspberries, knowing they would be the stars of this recipe. There’s something about using freshly harvested fruit that makes every bite taste like summer.

Instead of filling the crust with fruit alone, I spread a layer of sweetened cream cheese across the center before adding the berries. As the galette bakes, the cream cheese becomes rich and creamy, almost like a light cheesecake layer which pairs beautifully with the juicy berries.

One of my favorite finishing touches was brushing the edges of the Wick’s Pie Crust with an egg wash before sprinkling them generously with coarse cane sugar. The crust baked up perfectly golden, flaky, and beautifully crisp with just the right amount of sparkle and crunch.

Once the galette came out of the oven, I brushed the warm berries with a light apricot glaze to give the fruit a gorgeous glossy finish while enhancing its natural sweetness. After cooling for a few minutes, I finished everything with a light dusting of powdered sugar.

The finished galette is rustic, elegant, and packed with fresh summer flavor. Every slice has buttery, flaky crust, creamy sweetened cream cheese, juicy berries, and a beautiful balance of sweet and tart.

While it’s absolutely delicious on its own, I highly recommend serving it slightly warm with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. The contrast between the warm fruit and cold, creamy topping makes it feel like something you’d order at your favorite bakery.

Whether you’re entertaining guests, heading to a summer barbecue, or simply looking for a beautiful weekend baking project, this Summer Berry Cream Cheese Galette is a recipe you’ll find yourself making again and again while berries are in season.

A heartfelt thank you to Wick’s Pies for sending me their pie crusts and inspiring this recipe. It was such a fun challenge to create something that celebrates both the incredible flavors of summer and the simplicity of baking with quality ingredients. I couldn’t be happier with how this galette turned out, and I hope it inspires you to visit your local farmers market and bake something delicious this season.

Happy baking!

5.0 from 1 reviews

Summer Berry Cream Cheese Galette

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Sweet Dash of Sass

Serves: 4

Ingredients

• For the Galette
• 1 Wick's® refrigerated pie crust
• 4 oz cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• ½ cup fresh red raspberries
• ½ cup fresh black raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• Pinch of kosher salt
• For the Crust
• 1 egg
• 1 tablespoon water
• 2 tablespoons coarse cane sugar (or turbinado sugar)
• Apricot Glaze
• ¼ cup apricot preserves
• 1 tablespoon water
• For Serving
• Powdered sugar
• Vanilla bean ice cream or freshly whipped cream

Instructions

1. Preheat your oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a small bowl, combine: softened cream cheese, 3 tablespoons sugar, vanilla extract. Mix until smooth and creamy. Set aside.
4. In a medium bowl, gently combine: blueberries, red raspberries, black raspberries, 2 tablespoons sugar, cornstarch, lemon zest, lemon juice, pinch of salt. Carefully toss until the berries are evenly coated. The cornstarch will help thicken the juices while baking.
5. Place Wick's Pie Crust onto the prepared baking sheet.
6. Spread the sweetened cream cheese into the center of the crust, leaving about a 2-inch border around the edges.
7. Pile the berry mixture on top of the cream cheese.
8. Gently fold the edges of the crust over the filling, overlapping slightly as you work your way around.
9. The center should remain open to showcase the beautiful berries.
10. Whisk together: egg & water. Brush the exposed crust generously with the egg wash. Sprinkle the crust with coarse cane sugar for extra crunch and sparkle.
11. Bake for 30–35 minutes, or until: the crust is deep golden brown, the berries are bubbling, the cream cheese is lightly set. If the crust browns too quickly, loosely tent with foil during the last few minutes.
12. While the galette is baking, combine the apricot preserves and water in a small microwave-safe bowl. Microwave for about 20–30 seconds, then whisk until smooth. As soon as the galette comes out of the oven, gently brush the warm berries with the apricot glaze.
13. Allow the galette to cool for 10–15 minutes.
14. Just before serving, dust lightly with powdered sugar.

3.5.3251

• Fresh, locally grown berries provide the best flavor and texture.
• Keep the cream cheese cold until you’re ready to assemble the galette for the best consistency.
• Don’t overmix the berries to keep them from breaking apart.
• If your berries are especially juicy, add an extra teaspoon of cornstarch.
• This galette is delicious warm from the oven, but leftovers are equally wonderful served at room temperature the next day.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

———————————————————————————————-

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

———————————————————————————————-

A Fresh Summer Twist on Classic Comfort Food

When Wick’s Pies sent me a few of their pie crusts and challenged me to create a unique pot pie recipe, I immediately knew I wanted to think beyond the traditional chicken pot pie. Summer is peak tomato season, and I’ve always loved a good tomato pie, so I set out to combine those flavors into one comforting, elevated dish.

The result is this Heirloom Tomato & Roasted Chicken Pot Pie, a recipe that brings together roasted heirloom tomatoes, tender chicken, sweet corn, caramelized shallots, mushrooms, creamy goat cheese, Gruyère, and fresh herbs beneath a buttery, flaky Wick’s pie crust.

The roasted tomatoes add incredible depth of flavor while tarragon and basil keep the filling bright and fresh. It’s rich without feeling heavy, making it the perfect transition from summer into early fall.

A special thank you to Wick’s Pies for providing the pie crusts and inspiring this creative recipe. Their flaky, buttery crust bakes beautifully and makes creating homemade comfort food both easy and delicious.

Whether you’re looking for a new way to enjoy those summer garden tomatoes, an elevated chicken pot pie recipe, or simply something different for family dinner, this recipe delivers all the cozy flavors of a classic pot pie with a fresh seasonal twist.

Heirloom Tomato & Roasted Chicken Pot Pie

 

Print

Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

Author: Sweet Dash of Sass

Recipe type: Dinner

Serves: 4

Ingredients

• Filling
• 4 Wick's frozen pie shell crusts
• 4 Wick's frozen pie crust toppers
• 2 cups cooked roasted chicken, shredded
• 3 large heirloom tomatoes, sliced
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup fresh corn kernels
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1¼ cups whole milk
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh tarragon, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest (about 1 lemon worth)
• 4 ounces goat cheese (I used Garlic & Herb flavor)
• ½ cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese
• Freshly cracked black pepper
• Topping
• 1 egg, beaten
• 2 tablespoons grated Parmesan cheese
• Fresh thyme leaves
• Flaky sea salt
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F. Arrange the sliced heirloom tomatoes on paper towels and sprinkle with kosher salt. Allow them to rest for 20 minutes to draw out excess moisture, then pat dry. Place on a baking sheet and roast for 20 minutes until slightly concentrated but still juicy.
2. Heat olive oil in a large skillet over medium heat. Add the shallots and cook until caramelized. Stir in the mushrooms and cook until browned before adding the garlic and fresh corn.
3. Add the butter and allow it to melt. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream until smooth.
4. Stir in the Dijon mustard, fresh tarragon, basil, and lemon zest. Add the goat cheese and Gruyère, stirring until melted into a creamy sauce.
5. Fold in the shredded chicken and roasted tomatoes. Season with freshly cracked black pepper.
6. Transfer the filling to a deep pie dish. Place the Wick's pie crust over the filling and crimp the edges. Cut several small vents in the top.
7. Brush with beaten egg and sprinkle with Parmesan cheese, thyme, flaky sea salt, and black pepper.
8. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
9. Allow the pot pie to rest for 15 minutes before serving. Garnish with fresh basil and tarragon, if desired.

3.5.3251

Recipe Tips

• Roasting the tomatoes first intensifies their flavor and prevents excess moisture in the filling.
• Rotisserie chicken is a great shortcut for busy weeknights.
• I added some frozen carrots / peas that I had leftover in freezer to the mixture.  You can easily substitute any other veggies you might have on hand.
• Fresh tarragon gives this recipe its signature flavor, but fresh thyme can be substituted if needed.
• Serve with a simple arugula salad or grilled vegetables for a complete meal.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

———————————————————————————————-

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

———————————————————————————————-

Like me on Facebook: Sweet Dash of Sass  CLICK LINK —>    Sweet Dash of Sass

Follow me on Instagram @SweetDashofSass

Follow me on TikTok @SweetDashofSass

———————————————————————————————–

If you enjoyed this post or tried out this recipe, please leave a comment and rating!  Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass

Bread Loaf Pan – Affiliated Link

Bread Slicer – Affiliated Link

Sourdough Discard Sandwich Bread

 

Print

Author: Sweet Dash of Sass

Recipe type: Bread

Ingredients

• 20 g sugar
• 250 g warm water
• 7g quick rise yeast
• 100 g sourdough discard
• 500 g Bread Flour
• 60 g butter, room temp
• 10 g salt

Instructions

1. Mix sugar, water, yeast and sourdough discard.
2. Add bread flour and mix until shaggy. Note: You can use a stand up mixer.
3. Let dough sit on counter for at least 30-40 minutes.
4. Add salt and butter.
5. Mix for 3-6 minutes till dough is smooth, no butter is showing.
6. Place dough in a greased bowl and cover - let rise till doubled in size. Depending on temperature in kitchen, can be anywhere from 2-4 hours.
7. Once doubled in size, with your hands stretch into a huge rectangle. Starting on long end, roll up dough as if you were making cinnamon rolls. Place dough "log" seam side down into a buttered baking loaf pan (I use the large size). Let rise until it comes to the top and even slightly over the loaf pan edge.
8. Bake at 350 degrees for 45 minutes until golden brown.
9. Tip: Immediately after pulling bread out of the oven, spray with water all over the top. This will help slow down the cooking process and soften up the crust later when it completely cools.
10. Let the loaf cool for at least 2-3 hours before cutting into.

3.5.3251

Like me on Facebook: Sweet Dash of Sass  CLICK LINK —>    Sweet Dash of Sass

Follow me on Instagram @SweetDashofSass

Follow me on TikTok @SweetDashofSass

———————————————————————————————–

If you enjoyed this post or tried out this recipe, please leave a comment and rating!  Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

For the breakfast category, I immediately wanted to attempt to make a Pop-Tart.  My favorite flavor is Frosted Brown Sugar, followed by the S’more’s as a close second.

I used one 9″ round and made 2 and 1/2 tarts.  I cut a piece of paper to the size I wanted and then cut 2 equal pieces per tart.  I rolled out the remaining scraps and made one that almost looked like the shape of an empanada.

Once you roll and cut out the dough, place dough back into fridge to stay chilled while you make the filling.  Once you make the filling and assemble the tarts, you will want to place back into fridge at least 20 minutes before you bake in the oven.

The filling is ONLY 3 ingredients – cinnamon, brown sugar and flour!  The icing even has a touch of cinnamon as well.  Oh, so good!!!  I want to make a full sheet pan version next!!  Stay tuned.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

Frosted Brown-Sugar Pop-Tarts

 

Print

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Author: Sweet Dash of Sass

Cuisine: Breakfast

Serves: 2.5

Ingredients

• 1 - Wick's Pie Crust Round - thawed
• 1 egg, lightly beaten with 1 TBSP milk
• ½ cup brown sugar
• 1 TBSP flour
• 2 tsp cinnamon
• Glaze:
• ⅓ cup powder sugar
• ¼ tsp cinnamon
• ¼ tsp vanilla
• ½ TBSP Milk

Instructions

1. Take pie crust and let thaw 15-20 minutes. Lightly roll out to thin a bit.
2. Cut a piece of paper to the size pop-tart you want. I cut to fit 4 equal rectangles (2 tarts) and used scraps to make an extra ½ of one.
3. Once you cut out the tarts you want, lay on baking sheet lined with parchment and place into fridge.
4. In a small bowl, mix filling ingredients: cinnamon, brown sugar, and flour.
5. In another small bowl, lightly beat an egg with 1 TBSP milk and set aside.
6. Pull dough rectangles out of oven. Brush all 4 tarts with beaten egg mixture.
7. Equally spread the filling ingredients onto 2 dough tarts only leaving ¼ inch edge to allow edges to stick together.
8. Take other 2 dough rectangles and place egg wash side down on top of the filling portion. Take a fork and crimp edges all around. Poke a few holes on top of tart.
9. Place assembled tarts into refrigerator to chill for 20-45 minutes.
10. Pre-heat oven to 350 degrees.
11. When you pull tarts out of fridge, entire top/sides of both tarts with egg wash.
12. Bake for 20-25 minutes until golden brown.
13. Let tarts cool on baking sheet for 10 minutes and cool completely on a wire rack.
14. To make the frosting: mix all glaze ingredients. Use more or less milk if needed. You want a very thick glaze. If it becomes too runny, add additional powdered sugar.
15. Spread glaze over tarts once they have completely cooled. Let sit for at least an hour to allow glaze to harden like a Pop-Tart, or you can eat as is. OOOOOhhhhh so good!

3.5.3251

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

As soon as I told my hubby the categories and that it involved pie crust, he immediately said you need to make your Tomato Pie with it.

I know what you might be thinking, what the heck is “Tomato Pie”?  I hear ya, I was the same way when I was first introduced to the dish at a restaurant called Myrtle’s Chicken & Beer in Knoxville, TN.  They had it as one of their side options and I was so intrigued to try it.  Let me tell you….words cannot describe how amazing it was.  I was trying to dissect what the ingredients were in every bite to somehow react the dish at some point.  The description on the menu was local farmed tomatoes, caramelized onions, fresh basil and a blend of 3 cheeses.

All summer, I couldn’t wait for my heirloom tomatoes in the garden to be ready.  Aside from enjoying a summer favorite – tomato sandwiches, I knew the first recipe I wanted to recreate was this tomato pie dish.  When I first told family I was going to make it, they had the same initial reaction as I did.  What the heck is “Tomato Pie” and weren’t 100% sure on the recipe idea.  All I said was trust me, it might sound weird or basic, but something magical happens in the oven with basic, fresh ingredients, that you will want more!

Both times I have made this dish, there hasn’t been any leftovers.  I would say that is a success.  Pictures don’t do justice.  If you have leftover tomatoes from your garden to use up, this is your recipe.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

———————————————————————————————-

#WicksPies #TrustTheCrust #InCrustWeTrust

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

Twitter: https://twitter.com/WicksPies

———————————————————————————————-