Blueberry Goat Cheese Galette
Figs and goat cheese are two of my favorites. Add a glass of Sancerre and you’re in for a treat. I recently put my favorite fig aside and tried blueberries with creamy goat cheese layered in a pastry crust. This is my new choice for an anytime galette.
Blueberries and goat cheese weren’t my idea but that of Seattle chef Tamara Murphy in her book, Tender: farmers, cooks, eaters. Creative simplicity and use of fresh ingredients that stand on their own is what it’s about. For a review, head over to my friend Amber’s site, Awake at the Whisk.
With regards to this galette, temptation to purchase deal-of-the-century blueberries from Trader Joe’s ($2.99 for 32 ounces) was overcome last winter when remembering how those from local producer, Delta Blues, burst in your mouth releasing delightful flavor. Blueberries from this small family operation are at various Sacramento area farmers’ markets during summer months. I bought and froze a few pounds for winter enjoyment. They’ll be just as spectacular.
The recipe finishes with basil sauce but I chose to use the sauce on mixed greens instead. Our leftovers were topped with warmed berry sauce and a dollop of fresh whipped cream for a spontaneous Sunday brunch. A slice of this pie is like a Kir Royale; it’s adaptable for anytime enjoyment whether sweet or savory.
3 – 4 cups blueberries
1 tablespoon sugar
Juice and grated zest from 1 lemon
Pinch of salt
1 teaspoon cornstarch
1/2 cup soft goat cheese
1 tablespoon unsalted butter
In a bowl, combine blueberries, sugar, lemon juice and zest, and salt. Add cornstarch and toss to coat evenly.
Roll out crust in a circular shape to about 1/4-inch thickness. Transfer crust to a baking sheet. Pile blueberries in the center of the crust, leaving a 2-inch border. Crumble goat cheese evenly over the blueberries, making sure to put some all around the edge overlapping where the berries end and 2-inches of crust begin.
Beat the egg lightly. Paint the edges of the crust with the egg. Fold the edges of the crust in toward the center, about an inch over the filling. Chill for 20 minutes.
Preheat oven to 375F. Brush the crust with egg. For a sweet application, sprinkle sugar over the crust. Bake until the crust is golden, from 30 to 40 minutes. Serve warm or at room temperature.