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

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Prep Time: 30

Cook Time: 30

Chill Time: 2

Total Time: 3

Servings: servings

Author: Kris Bordessa, National Geographic author

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.

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.