Description
This Blackberry, Feta, and Honey Galette combines a flaky homemade pie crust with a luscious whipped feta spread and juicy blackberry filling, drizzled with honey for a perfect balance of sweet and tangy flavors. Ideal for a dessert or a special brunch treat.
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 chilled. On a lightly floured baking mat or parchment paper, roll the dough into a 12-inch circle. Transfer the mat or paper to a baking sheet and refrigerate until ready to use.
- Make Blackberry Filling: In a medium bowl, gently combine the blackberries, sugar, flour, lemon juice, and vanilla extract until well combined, being careful not to overly break the berries. Chill the mixture in the refrigerator until needed.
- Prepare Whipped Feta: In a food processor or blender, combine feta cheese, sour cream, honey, olive oil, and fresh lemon juice. Process until smooth and creamy or to your desired texture. 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 free. Scatter the blackberry filling evenly on top of the feta, avoiding a single layer buildup. Fold the dough border up and over the filling, sealing it by gently pressing the edges together. If needed, use a little water to help seal the dough. Chill the assembled galette in the refrigerator for at least 20 minutes or up to 8 hours (cover if chilling longer than 1 hour).
- Bake: Preheat the oven to 425°F and place the oven rack in the middle position. Bake the galette on the baking sheet until the crust is golden brown and the filling is bubbly, about 40 minutes. Let cool on the baking sheet for 15 minutes before slicing.
- Serve and Store: Serve warm with additional honey, ice cream, or whipped cream if desired. Store leftovers tightly covered in the refrigerator for up to 4 days. The baked galette freezes well for up to 3 months, thaw in the refrigerator and warm before serving. Unbaked galette can be frozen wrapped tightly up to 3 months; thaw in the refrigerator before baking as directed.
Notes
- Pie crust: Use half of the homemade pie dough recipe or one disc from store-bought crust, thawed if frozen.
- Sour cream: Full fat Greek yogurt is a suitable substitute, preferably plain or lightly flavored with honey or vanilla.
- Olive oil: A neutral flavored oil can be used instead if preferred.
- Blackberries: Frozen blackberries work well when thawed before use.
- Make ahead: Thawed pie dough stays good covered in the refrigerator for up to 3 days. Rolled-out dough should not be refrigerated longer than 4 hours to avoid drying out. Blackberry filling and whipped feta can be refrigerated covered for up to 1 day.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
