Nothing quite hits the perfect blend of sweet, tangy, and flaky like a fresh fruit galette. This Blackberry Feta Galette Recipe is a delightful twist that balances juicy blackberries with creamy, tangy feta—trust me, you’re in for a treat that feels both rustic and sophisticated.
Jump to:
Why You'll Love This Recipe
I’m genuinely excited about this Blackberry Feta Galette Recipe because it combines flavors you might not expect to team up so well. The creamy feta whipped with honey and lemon adds just the right balance to the tart sweetness of blackberries, all wrapped in buttery, flaky pie crust. It’s one of those recipes I love to pull out when I want something impressive yet totally approachable.
- Simplicity Meets Elegance: This galette doesn’t need fancy pastry skills, but it looks like you spent hours in the kitchen.
- Sweet and Savory Harmony: The whipped feta with honey creates a creamy contrast to the juicy blackberries that’s just irresistible.
- Make-Ahead Friendly: You can prep the dough, filling, and whipped feta ahead of time, making this a low-stress option for guests.
- Versatile for Any Occasion: Perfect for brunch, dessert, or a light dinner served with a salad, it’s always a crowd-pleaser.
Ingredients & Why They Work
This recipe is all about balance—the fresh blackberries bring natural sweetness and tartness, while the whipped feta mixed with honey and lemon juice adds creamy tang and subtle sweetness. Rolling it all in a buttery pie crust ties the galette together perfectly. When shopping, fresh blackberries and good-quality feta really make a difference.

- Pie dough: I love using homemade pie crust for that flaky, buttery texture, but store-bought works fine in a pinch—just be sure it’s well chilled.
- Fresh blackberries: They’re the star, so pick ripe, plump berries. Frozen works too if thawed properly.
- Granulated sugar: Adds just enough sweetness without overpowering the fruit’s natural flavor.
- All-purpose flour: Helps thicken the blackberry juices as the galette bakes, keeping the crust from getting soggy.
- Fresh lemon juice: A little acidity brightens the filling and whipped feta, balancing all the richness.
- Vanilla extract: Adds a lovely warmth and depth to the berry mixture.
- Feta cheese: The key to the “savory” twist—choose a creamy, full-fat variety for best results.
- Full-fat sour cream: Creates silky, luscious whipped feta when blended with the cheese.
- Honey: Pairs perfectly with feta’s saltiness and sweetens the filling gently.
- Olive oil: Gives the whipped feta a smooth, luscious texture and subtle fruity notes.
Make It Your Way
I like to switch things up depending on the season or mood. Sometimes I swap out blackberries for blueberries or raspberries, and it still tastes incredible. Feel free to adjust the sweetness or tang in the whipped feta by adding more honey or lemon juice to suit your taste.
- Variation: I once added a handful of chopped fresh herbs like thyme or basil to the whipped feta—it was an amazing savory surprise that paired beautifully with the berries.
- Dietary swap: Using Greek yogurt instead of sour cream gives a slightly different tang but makes the whipped feta a bit lighter.
Step-by-Step: How I Make Blackberry Feta Galette Recipe

Step 1: Prep your pie dough
Begin by rolling out your chilled pie dough on a lightly floured surface or parchment paper to about 12 inches in diameter. I transfer the dough on the parchment directly onto a baking sheet—that way, you can work on assembling the galette right there and slide it into the oven with zero hassle. Keep the dough in the fridge until you’re ready to build your galette to ensure it stays firm and doesn’t get too sticky.
Step 2: Mix the blackberry filling gently
In a mixing bowl, toss fresh blackberries with sugar, flour, lemon juice, and vanilla extract. Handle the berries gently—you want them coated but not smashed. This helps keep some texture and stops the filling from turning into a jammy mess. I usually chill this mixture while prepping the whipped feta to keep the berries firm and juicy.
Step 3: Whip up the feta cream
Into a food processor or strong blender, add feta cheese, sour cream, honey, olive oil, and lemon juice. Process until creamy and smooth. You can leave it a bit textured if you prefer a chunkier, rustic feel—but I personally love it silky and light. This whipped feta is the magic ingredient that transforms the galette into something extraordinary.
Step 4: Assemble your galette
Spread the whipped feta evenly over the dough, leaving about a 2-inch border all around. This keeps the filling contained while baking. Next, dollop the blackberry mixture over the whipped feta—don’t worry if it’s a bit piled, that’s part of the rustic charm. Lastly, fold the edges of the dough up and over the filling, pressing gently to seal. If the dough feels dry and won’t stick, a small brush of water along the edge works wonders.
Step 5: Chill before baking
Place your assembled galette in the refrigerator for at least 20 minutes. This step firms up the dough and helps prevent the crust from shrinking while baking. If you want to prep ahead, you can refrigerate it covered for up to 8 hours before baking.
Step 6: Bake and enjoy!
Preheat your oven to 425°F (218°C). Bake the galette for 36 to 40 minutes until the crust is golden and the filling is bubbly. Let it cool for at least 15 minutes after baking—that’s the hardest part because the aroma will be irresistible! Serve with a drizzle of extra honey on top or with a scoop of vanilla ice cream for a dessert twist.
Top Tip
Through many batches of this blackberry feta galette, I’ve learned a few tricks that really help nail the texture and flavor every time. If you want the crust crisp and the filling just right, these tips will make all the difference.
- Keeps its Shape: Chilling the assembled galette before baking stops the crust edges from shrinking and keeps a neat fold.
- Don’t Overmix the Berries: Lightly toss the filling ingredients to protect the berry shape and texture so your galette looks inviting and fresh.
- Whip the Feta Properly: Let the feta and sour cream fully blend for that creamy spreadable layer that contrasts so beautifully with the berries.
- Use Parchment Paper: It’s a game-changer for easy transfer and cleanup—you can roll, assemble, and bake it all in one place.
How to Serve Blackberry Feta Galette Recipe

Garnishes
For garnish, I love a light drizzle of honey on top right before serving—this adds an extra touch of sweetness and shine. Fresh mint leaves or a sprinkle of lemon zest bring a refreshing pop of color and elevate the flavors, especially for spring or summer occasions.
Side Dishes
This galette pairs beautifully with a simple green salad dressed in a lemon vinaigrette for a casual lunch or light dinner. If you’re serving it as dessert, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream really rounds it out.
Creative Ways to Present
I’ve served this galette on rustic wooden boards with fresh blackberries scattered around for a charming presentation at casual brunch gatherings. For a more formal touch, adding edible flowers around the plate or serving slices with a small side of whipped feta adds an elegant flair that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover galette tightly wrapped in plastic wrap or an airtight container in the fridge, and it keeps well for up to four days. The crust stays surprisingly crisp when reheated properly.
Freezing
If you want to freeze it, baked galette freezes beautifully for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before popping it into the freezer. When ready to eat, thaw overnight in the fridge, then warm up to refresh the crisp crust.
Reheating
I find the best way to reheat is in a preheated 350°F oven for 10-15 minutes—this restores the flaky crust and gently warms the filling without making it soggy. Avoid microwaving if you can!
Frequently Asked Questions:
Absolutely! Just be sure to thaw the blackberries and drain any excess liquid before mixing them into the filling to avoid a soggy crust.
Greek yogurt works really well as a substitute—it provides a similar creamy texture and tanginess. Choose full-fat plain Greek yogurt for best results.
Rolling out the dough on parchment paper and chilling the assembled galette before baking are key steps to keep the crust crisp. Also, tossing the berries with flour helps absorb excess moisture.
For a vegan or dairy-free version, try using a plant-based cream cheese or cashew cream instead of feta and sour cream, and swap honey for maple syrup. Keep in mind the flavor will be milder and less tangy.
Final Thoughts
This Blackberry Feta Galette Recipe has genuinely won a place in my kitchen rotation because it’s unexpectedly delightful yet easy to make. Whether you’re after a fancy brunch centerpiece, a fresh summer dessert, or just a special weekend bake, I think you’ll find this galette hits all the right notes. It’s a recipe I’m always happy to recommend to friends—it just feels like a cozy, elegant hug on a plate.
Print
Blackberry 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
This Blackberry, Feta, and Honey Galette is a rustic, elegant dessert featuring a flaky homemade pie crust filled with juicy blackberries and a creamy whipped feta topping, all drizzled with sweet honey. Perfect for a summer gathering or special occasion, this galette combines sweet, tangy, and savory flavors with a beautifully golden crust.
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 pie crust is chilled if homemade or thawed if frozen. On a lightly floured surface or parchment paper, roll the dough into a 12-inch circle. Transfer it onto a baking sheet and chill in the refrigerator until ready to use.
- Make Blackberry Filling: In a medium bowl, gently combine the blackberries, sugar, flour, lemon juice, and vanilla extract. Toss carefully to avoid crushing the berries too much. Refrigerate the filling until needed.
- Prepare Whipped Feta: In a food processor or blender, blend feta cheese, sour cream, honey, olive oil, and lemon juice until smooth and creamy. For a more textured spread, pulse to desired consistency. Set aside.
- Assemble Galette: Remove the chilled pie dough from the refrigerator. Spread the whipped feta evenly over the dough, leaving a 2-inch border. Scatter the blackberry filling over the whipped feta carefully, keeping the berries in a loose layer.
- Fold and Chill: Gently fold the dough edges over the filling to form a rustic border, pressing gently to seal. If needed, brush edges with a little water to help them stick. Chill the assembled galette in the refrigerator for at least 20 minutes or up to 8 hours (cover if chilling longer than 1 hour) while preheating your oven.
- Bake Galette: Preheat the oven to 425°F and place a rack in the middle. Bake the galette on the baking sheet until the crust is golden brown and the blackberry filling is bubbly, about 40 minutes.
- Cool and Serve: Allow the galette to cool on the baking sheet for 15 minutes before slicing. Drizzle with additional honey and serve with ice cream or whipped cream if desired. Store leftovers covered in the refrigerator for up to 4 days or freeze unbaked or baked galette for up to 3 months.
Notes
- The pie dough recipe makes two discs; use half for this galette and save or freeze the other for later. Store-bought frozen pie crust works as well, just thaw overnight.
- For whipped feta, full fat Greek yogurt can substitute sour cream for a slightly different but delicious texture.
- Use a neutral oil instead of olive oil if preferred for the whipped feta.
- Frozen blackberries can be used; thaw them before making filling to avoid excess moisture.
- Rolled dough can be refrigerated covered tightly for up to 4 hours; filled components can be refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 25 mg


Leave a Reply