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
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 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
