Imagine the beautiful blend of tart blackberries with tangy feta cheese wrapped in a flaky, buttery crust—pure magic on your plate. This Blackberry and Feta Galette Recipe is a wonderful balance of sweet and savory that’s surprisingly easy to pull together, perfect for a weekend treat or a casual dinner that wows.
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Why You'll Love This Recipe
I’m honestly smitten with this Blackberry and Feta Galette Recipe because it combines unexpected flavors in the best way. The sweet blackberries and honey meet the creamy, slightly salty feta, all wrapped in a buttery crust that’s so satisfying to bake and eat.
- Perfect balance: The combination of tart berries and rich feta makes each bite interesting and delicious.
- Simple to make: No fancy techniques needed—just a little rolling, folding, and baking.
- Beautiful rustic look: It looks effortlessly impressive, whether for guests or a casual family meal.
- Flexible and forgiving: You can adjust fillings or add your own twist with fresh herbs or different berries.
Ingredients & Why They Work
The ingredients here sing in harmony—fresh blackberries bring a burst of juicy tartness, while the feta provides a creamy, salty contrast that’s mellowed by honey. The pie crust ties it all together with that flaky, tender base that’s a true joy to bite into. When shopping, look for ripe berries and a good quality feta to make all the difference.

- Pie crust: Makes the base flaky and buttery; I prefer homemade for the best texture but store-bought works well too.
- Blackberries: Fresh and ripe blackberries add juicy brightness; you can use frozen if fresh isn’t available, just thaw first.
- Sugar: Helps to sweeten the tart berries and balance the flavors nicely.
- Flour: Thickens the blackberry juices to keep the galette from getting too soggy.
- Lemon juice: Adds a fresh tang and brightens the berry filling.
- Vanilla extract: A subtle warmth that rounds out the blackberry filling.
- Feta cheese: The star savory ingredient; creamy and salty, it complements the berries beautifully.
- Full-fat sour cream: Adds richness and smoothness when whipped with feta.
- Honey: Gives the whipped feta a touch of sweetness that balances its saltiness.
- Olive oil: Adds silkiness to the whipped feta and helps with smooth blending.
Make It Your Way
What I love about this Blackberry and Feta Galette Recipe is how open it is to fun tweaks. Personally, I sometimes sprinkle in fresh thyme or basil for an herbal twist, and you can easily swap blackberries for mixed berries or even stone fruit in season.
- Variation: Adding fresh herbs like thyme or rosemary to the berry filling adds a fragrant note that elevates the galette.
- Dietary swap: Use full-fat Greek yogurt instead of sour cream for a slightly tangier whipped feta.
- Seasonal switch: Try peaches or plums in the summer for a similar sweet-savory effect.
Step-by-Step: How I Make Blackberry and Feta Galette Recipe

Step 1: Roll Out the Pie Dough
Start by rolling your chilled pie dough on a lightly floured surface or parchment to about a 12-inch circle. Keep it evenly thick but don't overwork it. Transfer this to a baking sheet right on the parchment or a silicone mat. Then pop it back in the fridge to chill while you get your fillings ready. This step is crucial for keeping that crust flaky and crisp.
Step 2: Prepare the Blackberry Filling
Gently mix fresh blackberries with sugar, flour, lemon juice, and vanilla. The flour helps thicken the juices as it bakes, preventing a soggy crust. Be gentle here—some berries might break down, but that’s okay; it adds natural juiciness and depth of flavor. Then let this filling chill in the fridge while you whip up the feta.
Step 3: Whip Up the Feta
Use a food processor or strong blender and combine feta cheese, full-fat sour cream, honey, olive oil, and lemon juice. Process until smooth and creamy, stopping when you get the texture you prefer. I like mine velvety but still with a little texture for interest. Keep this mixture at room temp or chilled until assembling.
Step 4: Assemble & Bake Your Galette
Spread the whipped feta in a rough 9–10 inch circle on your chilled dough, leaving a 2-inch border all around. Scatter the blackberry filling atop carefully—pile it up a bit to get that juicy burst. Gently fold the dough edges over the filling to create that rustic, free-form crust. If the edges don’t stick well, a tiny dab of water helps—no need to be messy here! Chill the assembled galette for at least 20 minutes to help the dough relax and hold its shape, then bake at 425°F (218°C) for 36-40 minutes until golden and bubbly.
Top Tip
I’ve learned a few key things from making this Blackberry and Feta Galette Recipe over and over, and I want to share those nuggets so you get the best results without any fuss.
- Keep the dough cold: Chill it before and after rolling to maintain flakiness and prevent shrinking.
- Don’t overload the filling: Too many berries can make the crust soggy—pile thoughtfully but not excessively.
- Use sour cream or Greek yogurt: It smooths the feta nicely; I’ve found low-fat versions can make the whipped mixture watery.
- Let it cool before slicing: The juices set slightly as it cools, so wait about 15 minutes after baking for cleaner slices.
How to Serve Blackberry and Feta Galette Recipe

Garnishes
I love drizzling a little extra honey over the warm galette—adds a gorgeous shine and sweetness that perfectly complements the tangy feta and tart berries. Sometimes I sprinkle a few fresh mint leaves on top for that pop of color and freshness.
Side Dishes
This galette pairs wonderfully with a simple green salad dressed in a lemon vinaigrette. For brunch, I serve it alongside some crispy bacon or a soft cheese platter to balance out the sweet-savory notes.
Creative Ways to Present
For special occasions, I’ll add edible flowers and serve it on a wooden board with a scoop of vanilla bean ice cream on the side. It’s stunning and makes the table feel extra festive without much effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover galette tightly with plastic wrap or foil and store it in the fridge. It keeps beautifully for up to 4 days. The crust stays crisp-ish, and the filling tastes even more infused after a day or two.
Freezing
I’ve frozen both baked and unbaked galettes with great success. Wrap the galette well in plastic wrap and foil to avoid freezer burn. Baked galettes last up to 3 months frozen; thaw overnight in the fridge before reheating. For unbaked, thaw in the fridge and then bake fresh.
Reheating
To reheat, pop the galette in a 350°F oven for about 10-15 minutes until warmed through. This method helps revive the crust’s flakiness better than a microwave. If you’re in a rush, try a quick 30-second zap, but the crust won’t be quite as crisp.
Frequently Asked Questions:
Yes! Frozen blackberries work just fine. Just thaw them and drain any excess juice before mixing with sugar and flour to avoid a soggy crust.
You can use full-fat Greek yogurt as a great substitute. It adds a lovely tang and creaminess similar to sour cream.
Chilling the dough well before baking and not overfilling with berries helps a lot. Also, tossing the berries with a bit of flour and sugar thickens the juices and keeps the crust crisp.
Absolutely! You can assemble it and chill it for a few hours or even overnight before baking. Just cover tightly to prevent drying out.
Final Thoughts
This Blackberry and Feta Galette Recipe holds a special place in my kitchen repertoire. It’s one of those dishes that feels fancy but is truly very doable—and it always sparks conversation at the table. If you try it, you’ll see that whole sweet-savory combo is a little bit addictive. So grab some berries, whip up that feta, and enjoy making a beautiful, rustic dish that everyone will love.
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Blackberry and Feta Galette Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rustic Blackberry, Feta, and Honey Galette featuring a flaky homemade pie crust, juicy blackberry filling, and creamy whipped feta sweetened with honey. Perfectly baked to golden brown with a tangy and sweet flavor combination, this galette is an elegant dessert or snack that pairs beautifully with additional honey or ice cream.
Ingredients
Pie Dough
- ½ recipe homemade pie crust, chilled
Blackberry Filling
- 12 ounces fresh blackberries
- 2 Tablespoons granulated sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Whipped Feta
- 6 ounces feta cheese
- ½ cup full fat sour cream
- 2 Tablespoons honey, plus more for serving
- 1 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice
Instructions
- Prepare pie dough: Ensure your homemade pie crust is well chilled. On a lightly floured baking mat or parchment paper, roll the dough into a 12-inch circle. Transfer this to a baking sheet and keep chilled until assembly.
- Make blackberry filling: In a medium bowl, gently combine blackberries, sugar, flour, lemon juice, and vanilla extract until mixed well. It's okay if some blackberries break down slightly. Refrigerate the mixture until ready to use.
- Prepare whipped feta: In a food processor or strong blender, combine feta cheese, sour cream, honey, olive oil, and lemon juice. Process until smooth and creamy or until desired texture is reached. Set aside.
- Assemble galette: Remove chilled pie dough from refrigerator. Spread whipped feta evenly onto dough, leaving a 2-inch border free to fold. Scatter blackberry filling over the whipped feta evenly.
- Form galette crust edge: Carefully fold the dough border up and over the filling, creating a rustic edge. Press the dough edge to seal; use a bit of water if needed for sticking.
- Chill assembled galette: Place the galette in the refrigerator for at least 20 minutes or up to 8 hours (cover if chilling longer than 1 hour) while you preheat the oven.
- Bake galette: Preheat oven to 425°F (218°C) with rack in middle position. Bake the galette for 40 minutes until the crust is golden brown and filling is bubbly.
- Cool and serve: Let the galette cool on the baking sheet for 15 minutes. Serve with additional honey, ice cream, or whipped cream. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Pie crust: Use homemade pie dough as indicated or substitute frozen store-bought pie crust thawed overnight.
- Sour cream: Full fat Greek yogurt can replace sour cream for a tangy flavor.
- Olive oil: Any neutral-flavored oil can be used instead of olive oil.
- Blackberries: Frozen blackberries are fine; thaw completely before mixing.
- Make ahead: Thawed pie dough can be stored covered in the refrigerator up to 3 days; avoid refrigerated rolled-out dough for more than 4 hours.
- Blackberry filling and whipped feta can be prepared and stored covered in refrigerator for up to 1 day before assembly.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg



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