Description
This Blackberry, Feta, and Honey Galette is a rustic, delicious tart featuring a flaky homemade pie crust filled with a sweet-tart blackberry mixture and creamy whipped feta infused with honey and lemon. Perfect for dessert or a special snack, this galette pairs beautifully with additional honey, ice cream, or whipped cream.
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, plus more for serving
- 1 tablespoon (15mL) olive oil
- 1 tablespoon (15mL) fresh lemon juice
Instructions
- Prepare Pie Dough: Ensure your homemade pie crust is chilled. On a lightly floured surface or piece of 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, combine fresh blackberries, granulated sugar, all-purpose flour, lemon juice, and vanilla extract. Gently toss until well mixed, taking care not to crush the berries too much. Chill the mixture until needed.
- Prepare Whipped Feta: In a food processor or strong blender, blend feta cheese, full fat sour cream, honey, olive oil, and lemon juice until smooth and creamy. You may stop earlier if you prefer some 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 around the edges. Scatter the blackberry filling evenly on top of the whipped feta. Carefully fold the dough border up and over the filling to enclose it, pressing edges together to seal. Use a little water if needed to help it stick. Chill the assembled galette in the refrigerator for at least 20 minutes or up to 8 hours (cover tightly if chilling longer than 1 hour).
- Preheat Oven: Position a rack in the middle of the oven and preheat to 425°F (218°C).
- Bake Galette: Bake for 40 minutes until the crust is golden brown and the filling is bubbly. Remove from oven and allow to cool on the baking sheet for 15 minutes before serving.
- Serve and Store: Serve warm with additional honey, ice cream, or homemade whipped cream. 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 also be frozen and baked later as directed.
Notes
- The pie dough recipe yields two discs; use half for the galette and save the other for another use. Store-bought frozen pie crust is a good substitute; thaw overnight before use.
- Full fat Greek yogurt may replace sour cream for a similar creamy texture.
- Neutral oils like avocado or vegetable oil can substitute olive oil if preferred.
- Frozen blackberries may be used; thaw fully before using in the filling.
- Rolled-out dough should not remain uncovered in the refrigerator more than 4 hours to avoid drying out.
- The blackberry filling and whipped feta can be prepared and refrigerated up to 1 day ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
