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Blueberry Cheesecake Galette

October 5, 2017

A galette, by definition, is basically a round, flat, free-form crusty pastry. We call it an open-face, easy to make and quick to get to my pie-hole…well, pie.

Now, if you want to be all homemade about it, you could certainly make your own crust.  But I’ll be honest with you: I just really don’t have time for that.  Also? I personally don’t like crust, so I rarely take the time to make one from scratch. Pillsbury is my go-to and I’m totally okay with that.

If you are looking for a simple yet stunning dessert, try this blueberry cheesecake galette.  Serve it warmed topped with a scoop of vanilla-bean ice cream. Heaven!


1 refrigerated pie crust

1½ cups blueberries

⅓ cup + 2 tbsp granulated sugar

1 tbsp fresh lemon juice

4 tsp cornstarch

Pinch of kosher salt

1 8-oz package cream cheese

1 large egg, beaten, + 1 egg yolk

Pinch of freshly grated nutmeg

Coarse sugar, for sprinkling crust


Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.

Make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt.

In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tbsp of sugar, and the nutmeg.

Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.

Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar (like sugar in the raw). Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.

+ Top with ice cream, whipped cream or additional toppings: crushed hazelnuts, walnuts, coconut flakes, etc.

+ Substitute lemon zest for Lemon Vitality (2-3 drops) and nutmeg for Nutmeg Vitality (1-2 drops)


And by success, I mean that I didn’t eat the entire dessert myself 😉 Of course, this galette is only one of many versions. We cannot wait to try the salted caramel apple galette or even a blackberry cobbler galette! I love that this recipe is easily tweaked or modified depending on season or mood!

So let’s hear it babes! What is your favorite dish to bake using essential oils?

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