There’s something deeply comforting about a galette. It doesn’t fuss with perfectly crimped edges or uniform fillings. It embraces imperfection and delivers big flavor. This Goat Cheese Berry Galette is no exception—sweet berries and tangy goat cheese wrapped in a flaky crust? Count me in.
Whether you’ve baked hundreds of tarts or are dipping your toes into the galette game for the first time, this recipe is forgiving, flavorful, and a perfect entry into the rustic dessert world (no piping bag required).
Ingredients
For the filling:
- 1 cup strawberries, hulled and halved
- 1/2 cup blueberries
- 1/2 cup raspberries
- 3 oz goat cheese, softened
- 1 1/2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp lemon zest
For the crust:
- 1 store bought pie crust (because shortcuts are sometimes genius)
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Preheat and prep: Fire up your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the filling: In a bowl, gently toss the berries with honey, vanilla extract, cornstarch, and lemon zest. Let them hang out for 10 minutes while you prep the crust.
- Get cheesy: On a lightly floured surface, roll out the pie crust if needed. Place it on the baking sheet. Smear the softened goat cheese in the center, leaving about 2 inches of space from the edges.
- Add the berries: Pile the berry mixture on top of the goat cheese.
- Fold and finish: Fold the crust edges over the berries, pleating as needed. This is the rustic part—don’t worry about symmetry. Brush the crust with egg wash and sprinkle the sugar on top.
- Bake: Pop it in the oven for 30–35 minutes or until golden brown and bubbly. Let it cool slightly before drizzling with extra honey and serving.
Variations to Try
Tomato Goat Cheese Galette – Swap the berries for sliced tomatoes and caramelized shallots. It’s like a savory tart and summer in every bite.
Tomato and Cheese Galette – Add a handful of shredded mozzarella with goat cheese for a melty center.
Galette with Store Bought Pie Crust – Don’t feel bad about using it. It saves time and gives fantastic results.
Caramelized Shallots and Goat Cheese – This combo works brilliantly in any galette. Slow-cooked shallots bring sweetness that balances goat cheese beautifully.
Savory Tart Ideas – Add roasted red peppers, olives, or even thinly sliced zucchini.
Why This Galette Works
It’s unfussy, flavorful, and flexible.
- Goat cheese adds tang that cuts through the sweetness.
- Mixed berries bring juicy bursts and color.
- Store bought crust means less stress.
- Sweet or savory? Your pick. This recipe plays both sides.
The best part? You don’t need to be a pro baker. This is the kind of dessert you make barefoot on a Sunday afternoon with music playing in the background.
Tips Before You Bake
- Use cold crust – If your dough gets too soft, it won’t hold its shape. Chill it for 10 minutes before assembling.
- Let berries macerate – That 10-minute rest helps release juices and keeps your crust from getting soggy.
- Keep an eye on the oven – Ovens vary. Check at the 30-minute mark. You’re looking for a golden edge and bubbling center.
- Don’t overfill – It’s tempting, but too many berries can make things messy.
- Test with tomatoes – Want a savory option? Try a tomato goat cheese galette with caramelized shallots. You’ll be amazed.
Final Thoughts
This Goat Cheese Berry Galette is your new not-too-sweet treat. It’s simple, rustic, and full of flavor. Whether you’re using berries or trying your hand at a tomato galette with goat cheese and caramelized shallots, there’s no wrong way to galette.
Serve it warm. Add a scoop of vanilla ice cream if you’re feeling indulgent. Or just enjoy it plain with a hot cup of coffee. However you slice it—this one’s a keeper.
Goat Cheese Berry Galette
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake for 30–35 minutes until golden and bubbly. Let cool slightly. Drizzle with honey before serving.
Notes
- Use cold crust—if the dough warms up too much, pop it in the fridge for 10 minutes before baking.
- Don’t overload with berries—too much filling makes the crust soggy.
- Works well with fresh or thawed frozen berries—just drain off excess liquid first.
- A little scoop of vanilla ice cream on top? Heavenly.
FAQs
Can I use frozen berries?
Yes, but thaw them first and drain excess liquid. Otherwise, your crust might get soggy.
How do I store leftovers?
Wrap slices in foil and keep them in the fridge for up to 3 days. Reheat in the oven for best texture.
Can I make this ahead of time?
You can prep the filling and crust separately a few hours ahead. Assemble and bake just before serving.
What’s the difference between a galette and a tart?
A tart usually has a structured pan, while a galette is freeform. It’s more rustic and casual.
Can I freeze it?
Yes. Wrap the fully baked and cooled galette tightly in plastic wrap and foil. Freeze for up to a month. Reheat at 350°F until warmed through.
