Description
This Blackberry, Feta, and Honey Galette is a delightful rustic dessert featuring a flaky homemade pie crust filled with juicy blackberries and a creamy whipped feta topping sweetened with honey. Perfectly baked until golden and bubbly, this galette combines sweet, tart, and savory flavors with a hint of lemon and vanilla for an irresistible treat.
Ingredients
Scale
Pie Dough
- ½ recipe homemade pie crust, chilled
Blackberry Filling
- 12 ounces (340g) fresh blackberries
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (15g) all-purpose flour
- 1 Tablespoon (15mL) fresh lemon juice
- 1 teaspoon vanilla extract
Whipped Feta
- 6 ounces (170g) feta cheese
- ½ cup (113g) full fat sour cream
- 2 Tablespoons (42g) honey
- 1 Tablespoon (15mL) olive oil
- 1 Tablespoon (15mL) fresh lemon juice
Instructions
- Prepare Pie Dough: Ensure your pie crust is chilled or thawed, then roll it out on a lightly floured surface or parchment paper into a 12" circle. Transfer to a baking sheet and chill in the refrigerator until ready to use.
- Make Blackberry Filling: In a medium bowl, gently combine blackberries, sugar, flour, lemon juice, and vanilla extract. Toss carefully to avoid breaking the berries too much. Chill until needed.
- Prepare Whipped Feta: In a food processor or blender, combine feta cheese, sour cream, honey, olive oil, and lemon juice. Process until smooth and creamy, adjusting texture to preference. Set aside.
- Assemble Galette: Remove the chilled dough from the refrigerator. Spread whipped feta onto the dough, leaving a 2-inch border. Evenly scatter the blackberry filling over the feta.
- Fold Edges: Fold the dough border up over the filling, pressing gently to seal. Use a little water if the dough doesn’t stick well. Chill the assembled galette in refrigerator for at least 20 minutes or up to 8 hours (cover if chilling longer than 1 hour).
- Preheat Oven: Place a rack in the middle of the oven and preheat to 425°F (218°C).
- Bake: Bake the galette for 40 minutes or until the crust is golden brown and the filling bubbles. Let it cool on the baking sheet for 15 minutes.
- Serve: Serve warm with additional honey, ice cream, or whipped cream. Store leftovers covered in refrigerator for up to 4 days. Galette freezes well baked or unbaked for up to 3 months.
Notes
- Pie crust: Use homemade or frozen store-bought pie crust. If frozen, thaw overnight in the refrigerator before use.
- Sour cream: Full fat Greek yogurt can be substituted for sour cream.
- Olive oil: Neutral-flavored oils can replace olive oil if preferred.
- Blackberries: Frozen blackberries may be used; thaw before incorporating.
- Make ahead: Dough may be refrigerated for up to 3 days covered tightly. Avoid leaving rolled dough uncovered for more than 4 hours. Blackberry filling and whipped feta can be stored covered in fridge up to 1 day.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
