By Emily Chavez
Update your tried-and-true blueberry pie this winter with few simple changes for a galette that looks as good as it tastes. The vibrant and earthy flavors of creamy goat cheese pair beautifully with tart and light blueberries. Luscious honey, as the primary sweetener, provides a familiar warm note that is kept fresh with the addition of mint leaves. Whether you enjoy this right out of the oven for an after-dinner dessert or warm up a slice to enjoy with coffee or tea on a crisp morning, this galette will satisfy your craving for an indulgent pastry with complex flavors.
Honey Blueberry Galette
Active time: 25 minutes
Total time: 1 hour, 10 minutes
Yields: 6 servings
2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold unsalted butter, cubed
10 oz cold goat cheese
1 tablespoon apple cider vinegar
2 tablespoon ice water
3 tbsp honey
1 1/2 tablespoon packed dark brown sugar
1/4 teaspoon nutmeg
2 cups blueberries
1 tablespoon water
1 tablespoon sugar
Garnish: honey and fresh mint
Using a food processor, pulse together flour and salt until combined. Add butter and 4 ounces of goat cheese pulsing until mixture is crumbly. Add vinegar and pulse to incorporate. Add ice water, 1 tablespoon at a time, just until dough comes together. Turn out and shape dough into a disk. Wrap in plastic wrap. Refrigerate dough for at least 30 minutes.
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a bowl, whisk together the remaining 6 ounces of goat cheese and honey until smooth. Add brown sugar and nutmeg and whisk to incorporate throughout. Store in the refrigerator.
On a lightly floured surface, roll dough into a 12-inch circle, about 1/4-inch thick. Transfer the baking sheet to assemble.
Spread honey goat cheese filling mixture onto the dough leaving a 2-inch gap from the border all the way around.
Place blueberries on top filling. Fold edges of dough over.
In a small bowl, whisk together egg and 1 tablespoon of water. Brush egg wash onto dough, and sprinkle with granulated sugar.
Bake until the crust is golden, and bottom is browned, 30 to 35 minutes. Let cool on the pan for 10 minutes.
Serve warm or at room temperature and garnish with honey and fresh mint.