I made this and it was easy and it looks preeefessional…. preeeefessionally delicious!  It was in Sunday paper magazine USA Weekend.  The cream cheese goo under the fruit is the best part.  Restaurant quality!!!!

Pear/Blueberry Galette

Summer Fruit and Sweet Cream Cheese Galettes

1 package (8 ounces) cream cheese, softened
½ cup confectioners’ sugar
3 Tbs. cornstarch, divided
1 whole egg, separated
2 Tbs. sugar, plus a little extra for sprinkling
1 tsp. vanilla extract or ¼ teaspoon almond extract
1 refrigerated pie crust from 14.1-ounce box
2 cups fruit (pick 1 or mix thinly sliced plums, peeled peaches and apricots; or mixed berries, such as blackberries, blueberries and raspberries)

Adjust oven rack to lowest position and heat oven to 400 degrees.

Mix cream cheese, confectioner’ sugar, 2 tablespoons of the cornstarch, and the egg yolk in medium bowl. In a separate medium bowl mix fruit, 2 tablespoons of sugar, remaining tablespoon of cornstarch, and vanilla or almond extract.

Unfurl pie dough on a lightly floured surface and roll to about 13-inches in diameter. Slide onto a cookie sheet or pizza pan and spread evenly with cream cheese mixture, leaving a 2-inch border. Scatter fruit evenly over cream cheese mixture. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with a little sugar.

Bake galette until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly. Serve warm.

Yield:
6 servings made with mixed berries

Per serving:
372 calories, 40g carbohydrates, 5g protein, 23g (11g saturated), 76 mg cholesterol, 2g dietary fiber, 306 mg sodium.