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+ servings
blueberry galette n cutting board

Blueberry, Basil and Goat Cheese Galette

Course Bakery
Cuisine American
Keyword Dessert, Pie
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people


  • 1 refrigerated pie crust standard size
  • 2 ¼ cups blueberries
  • 2 tablespoon granulated sugar
  • 1 tablespoon cornstarch
  • 1 ½ tablespoon chopped fresh basil (+extra for topping)
  • 2 teaspoon raw sugar for sprinkling
  • 1 egg
  • 1 tsp water
  • cup crumbled goat cheese


  • Pre-heat oven to 375 degrees.
  • In a medium bowl, combine blueberries, sugar, basil and cornstarch. Set aside.
  • Stretch (or roll if you made your own) your pie crust on lightly floured parchment paper.
  • Place berries in the center of the crust. Make sure to leave about 2 inches boarder around the outside to fold over.
  • Fold the crust edges up and over the blueberries (I tucked as I circled the fruit).
  • Transfer the parchment to a baking sheet. Beat egg with water. Brush dough with egg wash and sprinkle evenly with sugar.
  • Bake for 35-40 minutes.  Top the galette with crumbled goat cheese and bake for an additional 10-15 minutes or until the fruit center is bubbly and the crust is golden brown. Remove from oven and top with chopped fresh basil.
  • Allow galette to rest at least 15 minutes before slicing.