I was planning to bake something alone these lines but I neglected to notice the cream cheese went in the dough and I forgot to buy cream. Instead, I doubled my usual pie crust recipe and used half for each galette, mixed my berries with some cinnamon sugar (about 2 tablespoons for each galette) and baked off at 375 F until bubbly in the center. These are delicious with vanilla ice cream or just as is.
6 ounces all-purpose flour
4 ounces unsalted Eurpoean style butter
1 teaspoon sugar
1/8 teaspoon salt
3-4 tablespoons ice water
Combine flour, sugar, salt and cold butter cut into chunks in a bowl. Work the butter into the flour by dragging your thumb in a sideways motion across your fingers forming flat flakes of butter and flour. When it is all worked in, sprinkle the water over the mixture and work it in one tablespoon at a time until the mixture forms a ball. Chill 2-4 hours, roll out and put in your pie tin then chill overnight before baking.