This easy blueberry galette is a delicious way to use fresh blueberries. A galette recipe is not difficult to make, but the dough will need time to chill. With the goat cheese that adds a creamy finish, this blueberry galette recipe is a delicious berry dessert that is light, crispy, and feels fancy!
This French apple cake is another easy yet fancy dessert!
A galette is a crispy French pastry that can be made with either savory or sweet ingredients or even a little of both. The flaky crust topped with juicy blueberries and creamy goat cheese is a perfect light dessert for summer.
Or, if you have frozen blueberries left over from summer, make this galette recipe any time and impress guests!
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Blueberry Galette with Goat Cheese
This recipe is not difficult to make, and results in a rustic blueberry galette that passes for fancy. The dough takes a little time to chill and once baked the crust has a crisp finish that compliments the sweetness of the blueberries perfectly. This is similar to making pie dough but formed freely for a rustic look and feel.
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Flour — When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food.
Butter — Use cold butter for this recipe. I used salted butter; if you prefer unsalted, that will work fine.
Apple Cider Vinegar — Use apple cider vinegar for this blueberry galette. Be mindful of this little tidbit when buying apple cider vinegar.
Goat Cheese — Otherwise known as chevre, this is a soft white cheese with a creamy texture and a mild flavor. Use it at room temperature for this recipe.
Blueberries — Blueberries are listed on the Dirty Dozen list put out by the Environmental Working Group, so you might want to opt for organic berries if you aren’t using homegrown.
Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.
Cornstarch — I usually buy organic cornstarch too, you can use what you have on hand.
Lemon zest — This is the colored part of the lemon peel. You’ll want to use just the zest, not the white part inside the skin, which can be bitter. I use a microplane to create fine shreds, but there are other ways to zest a lemon, depending on what kind of tools you have available.
Heavy cream — This blueberry galette dough is brushed with heavy cream.
Turbinado Sugar — Similar to a cross between granulated sugar and brown sugar, you can find turbinado sugar at most stores. It retains some molasses and is delicious for sprinkling on this berry galette.
Make the Galette Dough
First, pulse the flour and salt together in a food processor.
Then add the butter and continue to pulse until the mixture is similar to coarse sand.
Next, add the apple cider vinegar and ice water to the mixture in the food processor and continue to pulse until the dough forms.
Take the galette dough out of the food processor and shape it into a disk and wrap it in plastic wrap. Place it in the refrigerator for at least two hours or up to overnight.
Make the Blueberry Galette
First, preheat the oven to 400 degrees and cover a large baking sheet with parchment paper to avoid sticking.
In a large bowl, carefully fold the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt together.
While the blueberry mixture rests, roll the chilled galette dough onto a lightly floured surface into a circle that is about 1/4 inch thick.
Spread the soft goat cheese gently over the pie dough, leaving a 2-inch border around the edges to make the crust.
Next, pour the blueberry mixture into the middle of the pie dough over the goat cheese.
Then fold the edges of the pie dough up over the sides of the fruit to make a golden flaky crust when it bakes.
Brush the exposed edges of the pie crust with cream and sprinkle it with turbinado sugar.
Bake for 30 to 35 minutes or until the crust is puffed and golden, it will smell delicious too.
Serve this blueberry galette warm with ice cream, or whip up some whipped cream to top it with. This is a sweet, creamy delight with healthier ingredients!
How to Store Leftovers
To keep the galette from getting soggy, store any leftovers in the refrigerator for up to 5 days. This goes if you want to make it the night before you plan to eat it too, although the same day is best!
Reheat it in the oven at 350 degrees for 5 to 10 minutes to keep its crisp texture.
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- 1 ⅓ cup all purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) butter, cold
- ½ teaspoon apple cider vinegar
- 3 to 4 tablespoons ice water
- 1 (4 ounce) package goat cheese, room temperature
- 4 cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 lemon, zest and juice
- Salt, pinch
- 1 tablespoon heavy cream, for brushing
- 2 teaspoons turbinado sugar, for sprinkling
- In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture resembles coarse sand.
- Add the vinegar and ice water and pulse until the dough comes together.
- Remove the dough from the food processor and shape it into a disk. Cover the dough with a damp tea towel and chill in the refrigerator for at least two hours or overnight.
- To make the galette, preheat the oven to 400 degrees. Prepare a large baking sheet lined with parchment paper.
- In a large bowl, fold together the blueberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Set aside.
- Roll out the pie dough on a lightly floured surface into a circle about ¼ inch thick.
- Gently spread the goat cheese over the pie dough, leaving a 2-inch border around the edge.
- Pour the blueberry filling in the middle of the pie crust over the goat cheese.
- Fold the edges of the pie crust up over the sides of the fruit.
- Brush the exposed edges of the pie crust with cream and sprinkle with turbinado sugar.
- Bake for 30 to 35 minutes or until the crust is puffed and golden.
- Serve the galette warm with vanilla ice cream if desired.
The turbinado sugar adds a bit of molasses flavor and crunch to the top of the galette. If you don't have it, you can use granulated sugar.
Nutrition Information:Yield: 8 Serving Size: 1/8 of galette
Amount Per Serving: Calories: 194Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 185mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 3g