Description
A delightful Blackberry, Feta, and Honey Galette that combines a flaky homemade pie crust with a luscious whipped feta spread and juicy blackberry filling, finished with a drizzle of honey for a perfect balance of sweet and tangy flavors.
Ingredients
Scale
Pie Dough
- ½ recipe homemade pie crust (1 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 plus more for serving
- 1 Tablespoon (15mL) olive oil
- 1 Tablespoon (15mL) 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 out the dough into a 12" circle, then transfer it to a baking sheet and chill in the refrigerator.
- Make Blackberry Filling: In a medium bowl, combine blackberries, sugar, flour, lemon juice, and vanilla extract. Gently toss to mix well, allowing some berries to break naturally. Chill the mixture until ready to use.
- Prepare Whipped Feta: In a food processor or blender, combine feta cheese, full fat sour cream, honey, olive oil, and lemon juice. Blend until smooth and creamy. Adjust texture as desired. Set aside.
- Assemble Galette: Remove chilled dough from refrigerator. Spread whipped feta over dough, leaving a 2-inch border around edges to create a 9-10" circle.
- Add Blackberries: Evenly scatter blackberry filling over whipped feta, maintaining some volume rather than smoothing it flat.
- Fold Edges: Gently fold the dough border over the filling, pleating as needed to secure the edges. Use a tiny bit of water if edges do not stick well.
- Chill Before Baking: Place the assembled galette in the refrigerator for at least 20 minutes, or up to 8 hours covered tightly to prevent drying.
- Preheat Oven: Position a rack in the middle of the oven and preheat to 425°F (218°C).
- Bake Galette: Bake until crust is golden brown and filling is bubbly, about 40 minutes.
- Cool and Serve: Let the galette cool on baking sheet for 15 minutes before slicing. Serve drizzled with additional honey, ice cream, or whipped cream.
- Storage: Store leftovers covered in refrigerator up to 4 days. Unbaked or baked galette freezes well for up to 3 months. Thaw in refrigerator before serving or baking.
Notes
- Pie crust: homemade pie dough makes two discs; use half or save the other for another recipe. Store-bought frozen crust can be used; thaw overnight.
- Sour cream can be substituted with full fat Greek yogurt, preferably plain or lightly flavored with honey or vanilla.
- Olive oil can be replaced with a neutral flavored oil if preferred.
- Frozen blackberries may be used; thaw before incorporating.
- Thawed pie dough keeps covered tightly in the fridge up to 3 days; rolled-out dough should not exceed 4 hours uncovered to avoid drying.
- Blackberry filling and whipped feta can be stored covered in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
