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
Scale
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
