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Berry Galettes with Honey Goat Cheese and Herbs

by Chef Ana Pozo · Inspired With A Twist

Overhead shot of a large Berry Galette with Honey Goat Cheese topped with two scoops of softly melting ice cream

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 cup fresh or frozen blackberries
  • 1/4 sugar (you can use honey as well)
  • 1 tbsp lemon zest + 2 tsp lemon juice
  • 3 tsp fresh thyme leaves, chopped
  • 3 tsp fresh rosemary, chopped
  • 1 log of Honey goat cheese, I used vermont creamery
  • 1 tsp vanilla extract
  • 1 egg, beaten
  • Sugar for sprinkling
  • Vanilla ice cream, for serving (optional)
  • 1 cup flour
  • 1/2 cups of oat, blended finely
  • 2 tsp fresh thyme or rosemary
  • 1 1/2 stick of VERY COLD (almost freezing) butter so 1/2 cup plus 1/4 cup
  • 1/2 tsp salt
  • 1 tsp sugar
  • 3-6 tbsp iced water

Instructions

  1. Place the all-purpose flour, sugar, oats, herbs and salt in a large bowl. Grate in the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas. Add 3 tbsp of water and mix with a spoon adding in more as needed (no more than 1 tablespoon at a time), until dough just comes together. Working gently but quickly, knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Wrap the dough in plastic wrap and place it in the fridge while you prepare the filling.
  2. In a medium bowl, toss together the blueberries, blackberries, sugar, lemon zest, lemon juice, herbs, and vanilla.
  3. Get your dough from the fridge. Flour a cold work surface and roll the dough to about 1/8-inch thick (you can also split the dough in 3 like I did to make personal galettes) and transfer the dough to a baking sheet lined with parchment paper.
  4. Spread the goat cheese in the middle of the galette(s) and Arrange the fruit over the dough in an even layer, leaving a 1- 1/2 inch border around the dough. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
  5. Place the galette(s) in the fridge for 20 minutes and Preheat the oven to 400 degrees F.
  6. Bake the galette(s) for 25 minutes or until the crust is golden and the fruit is soft and caramelized. Let it cool on the baking sheet until ready to serve. Serve warm or at room temperature with your favorite ice cream!
  7. Enjoy!