Blueberry Galette with Goat Cheese

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 blueberry galette on a light checkered cloth surrounded by fresh blueberries.

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.

Measured ingredients for blueberry galette in different sized bowls on a grey countertop.

Ingredients

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. 

3 photos of a food processor, top is of dry ingredients, middle is with added butter cubes, bottom is a formed dough ball.

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. 

Clear glass large bowl with a white spoon mixing blueberries, lemon zest, sugar, and cornstarch 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.

4 photos, a rolled round pie crust, goat cheese in the middle of the crust leaving an edge, blueberry mixture piled on top of goat cheese, and crust edge folded over the berries.

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.

A silicon brush on the edge of the uncooked crust dough, brushing cream on it.

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.

Blueberry galette close up with a golden crust, and white writing on top reading blueberry galette.

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A blueberry galette on a light checkered cloth surrounded by fresh blueberries.

Blueberry Galette with Goat Cheese

This blueberry galette is a delicious way to use fresh blueberries. Topped with goat cheese, this galette is light, crispy, and feels fancy! 
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 3 hours
Servings: 8 servings
Author: Kris Bordessa, National Geographic author

Ingredients

  • 1 ⅓ cup all purpose flour
  • ½ teaspoon salt
  • ½ cup butter, cold 1 stick
  • ½ teaspoon apple cider vinegar
  • 3 - 4 tablespoons ice water
  • 4 ounces goat cheese room temperature
  • 4 cups fresh blueberries
  • 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

Instructions

  • In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture resembles coarse sand.
    1 ⅓ cup all purpose flour, ½ teaspoon salt, ½ cup butter, cold
  • Add the vinegar and ice water and pulse until the dough comes together.
    ½ teaspoon apple cider vinegar, 3 - 4 tablespoons ice water
  • 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.
    4 cups fresh blueberries, ⅓ cup granulated sugar, 2 tablespoons cornstarch, 1 lemon, Salt
  • 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.
    4 ounces goat cheese
  • 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.
    1 tablespoon heavy cream, 2 teaspoons 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.

Notes

  • 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

Calories: 311kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 291mg | Potassium: 108mg | Fiber: 3g | Sugar: 17g | Vitamin A: 571IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

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