Blueberry Goat Cheese Galette


  • 2 cups blueberries
  • 1⁄3 cup crumbled goat cheese
  • 1⁄4 cup granulated sugar
  • 2 Tbsp cornstarch
  • 2 tsp lemon juice
  • 1 Tbsp finely chopped fresh basil
  • 1⁄4 tsp salt
  • 1 egg
  • 1 refrigerated pie crust
  • 6 small fresh basil leaves, for garnishing


  1. Preheat oven to 400°F. In a medium bowl, toss together blueberries, ¼ cup goat cheese, sugar, cornstarch, lemon juice, chopped basil and salt; set aside.
  2. In a small bowl, beat together egg and 1 Tbp water; set aside.
  3. Place pie crust on a parchment paper-lined baking sheet. Prick all over with fork. Leaving a 2-inch border, spoon the blueberry mixture into center of crust.
  4. Fold the bare edges of pastry toward the center, over the filling. Pleat pastry as you go and leave center uncovered. Brush top of pastry with egg wash.
  5. Bake for 20 to 25 minutes or until filling is just bubbling and pastry is golden. Sprinkle remaining goat cheese overfilling. Let cool for 10 to 15 minutes.
  6. Garnish with fresh basil leaves before serving.

What we’re making this week

Turkey, Cheese & Apple Kabobs with Honey-Mustard

Hatch Guacamole-Walnut Dip

Blueberry Goat Cheese Galette