There's something utterly delightful about the tangy, juicy burst of blackberries paired with the creamy, salty touch of feta, all wrapped up in flaky, buttery pastry. This Blackberry and Feta Galette Recipe is one of those dishes that makes casual gatherings feel special and simple ingredients shine bright.
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Why You'll Love This Recipe
I’m genuinely obsessed with the balance this Blackberry and Feta Galette Recipe strikes. The sweet and tart blackberries mingle beautifully with the creamy, slightly salty whipped feta, making every bite a little taste adventure. Plus, it’s rustic—no fancy pans, just honest-to-goodness deliciousness.
- Effortless elegance: This galette looks fancy but is surprisingly uncomplicated to throw together.
- Flavor harmony: The sweet berries and savory feta form a magic duo you might not expect but will crave again and again.
- Flexible ingredients: You can switch up elements or tweak the recipe easily, making it fit your pantry and taste buds perfectly.
- Perfect for any season: Enjoy it fresh in summer or swap berries for other fruits in cooler months.
Ingredients & Why They Work
Each ingredient in this Blackberry and Feta Galette Recipe plays a key role in creating that signature sweet-salty-creamy combo. Shopping for fresh blackberries when they're in season ensures the best flavor. And using a good quality feta and homemade or quality store-bought crust makes all the difference.
- Pie dough: I prefer homemade if you have time because it’s flakier and tastes so fresh, but store-bought works too.
- Fresh blackberries: They provide a juicy freshness and a bit of natural tartness that balances the galette beautifully.
- Granulated sugar: Sweetens the berries just enough to soften their natural tart edge.
- All-purpose flour: Helps thicken the blackberry filling so it doesn’t get soggy during baking.
- Fresh lemon juice: Adds brightness, cutting through the richness of feta and pastry.
- Vanilla extract: A subtle note that complements both fruit and cheese flavors wonderfully.
- Feta cheese: The star of the whipped topping, lending that savory tang that contrasts beautifully with the berries.
- Full fat sour cream: Makes the whipped feta luxuriously smooth and creamy.
- Honey: Adds gentle sweetness to the feta, tying the flavors together harmoniously.
- Olive oil: Gives the whipped feta a silky texture and a subtle depth.
Make It Your Way
I love experimenting with this galette. Sometimes I swap honey for maple syrup in the whipped feta, or I toss a handful of fresh herbs like thyme or basil for a fragrant twist. You should totally adjust it to your liking—this recipe’s so forgiving and flexible.
- Variation: Using frozen blackberries works well too—just thaw and drain them a bit before mixing to avoid sogginess.
- Make it vegan: Try a plant-based cream cheese and dairy-free yogurt instead of feta and sour cream for a lovely alternative.
- Seasonal swap: In fall, swap blackberries for sliced pears or figs, paired with the same whipped feta base for a cozy feel.
Step-by-Step: How I Make Blackberry and Feta Galette Recipe
Step 1: Roll out the dough and prepare your base
First, make sure your pie crust is well chilled. Roll it out into a 12-inch circle on a floured surface or parchment paper. I like using parchment because it makes transferring easier. Pop it into the fridge while you prep the filling to keep it firm—this helps the crust stay flaky and not soggy later.
Step 2: Mix your blackberry filling gently
In a bowl, toss together fresh blackberries, sugar, flour, lemon juice, and vanilla extract. Be gentle here—some berries will break down, but you don't want a jammy mess. This balance keeps it juicy with bursts of fresh berry flavor.
Step 3: Whip up that fabulous feta cream
Using a food processor or blender, combine feta, sour cream, honey, olive oil, and lemon juice. Blend until smooth and creamy—if you prefer a bit more texture, pulse less. This whipped feta is the secret weapon that makes this galette stand out.
Step 4: Assemble the galette carefully
Take your chilled pie dough and spread the whipped feta over the center, leaving a border about 2 inches wide. Scatter the blackberry mixture evenly on top—don’t try to keep it in a single layer; a little piled up is perfect. Then, fold the edges of the dough over the filling, pinching and folding as you go. If the dough resists sticking, a tiny dab of water works like a charm.
Step 5: Chill and bake like a pro
Pop your galette back in the fridge for at least 20 minutes—this keeps that crust crisp and helps avoid shrinkage. When you’re ready, bake at 425°F (218°C) until the crust is a rich golden brown and the filling bubbles, usually about 36–40 minutes. Let it cool slightly before slicing; it helps everything set nicely.
Top Tip
Over the years, I’ve learned a few tricks to make this Blackberry and Feta Galette Recipe shine every time—a little foresight can take your game from good to unforgettable.
- Keep dough cold: Chilling the dough before and after assembling is key to a flaky crust that doesn't weep.
- Toss berries gently: I always mix the filling with care so the berries stay chunky and juicy instead of mushy.
- Don’t be shy with honey: Adding honey both in the whipped feta and drizzled on top brings that perfect sweet counterpoint to the tart blackberries.
- Let it rest before slicing: Giving the galette 15 minutes to cool lets the filling set up and prevents a runny slice.
How to Serve Blackberry and Feta Galette Recipe
Garnishes
I always love a drizzle of extra honey on top right after baking, maybe with a few fresh mint leaves or a light sprinkle of flaky sea salt. It adds that finishing touch that enhances all the flavors without overpowering them.
Side Dishes
This galette pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple bowl of mixed greens with toasted nuts. For a brunch vibe, try it alongside scrambled eggs or avocado toast.
Creative Ways to Present
When I've served this at dinner parties, I sometimes slice the galette into smaller tartlets to share or arrange it on a rustic wooden board with an assortment of cheeses and fresh fruit for a laid-back yet elegant spread.
Make Ahead and Storage
Storing Leftovers
Leftover galette keeps well covered in the fridge for up to four days. I like wrapping it loosely with foil or storing it in an airtight container to keep that crust from drying out.
Freezing
I’ve frozen both baked and unbaked galettes. For unbaked, wrap tightly and freeze up to three months, then thaw overnight in the fridge before baking fresh. Baked leftovers freeze nicely too—just warm gently in the oven to refresh the crust.
Reheating
To reheat, pop a slice in a 350°F oven for about 10 minutes; this revives the crispness of the crust without drying out the filling. I avoid microwaves because they make the dough soggy.
Frequently Asked Questions:
Yes! Frozen blackberries work wonderfully. Just thaw and drain any excess juice to prevent the dough from getting soggy during baking.
Chilling the pie dough before and after assembling the galette helps keep the crust firm. Additionally, the flour in the blackberry mixture helps absorb excess juice, reducing sogginess. Baking at a high temperature ensures a crisp crust.
Absolutely! The whipped feta can be made up to a day ahead and stored in the refrigerator in an airtight container. Just give it a quick stir before spreading on the dough.
The best way to reheat leftover galette is in a 350°F oven for about 10 minutes. This reheats the filling nicely and helps crisp up the crust again. Avoid microwaving if you want to maintain the crust’s texture.
Final Thoughts
This Blackberry and Feta Galette Recipe has quickly become one of those dishes I crave again and again—not just for its flavors, but for the way it makes any meal feel a little more joyful. I really hope you give it a try and find as much happiness in baking and sharing it as I do. It’s perfect for lazy weekends, dinner parties, or whenever you want a little rustic elegance with minimal fuss.
Print
Blackberry and Feta Galette Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Blackberry, Feta, and Honey Galette combines a flaky homemade pie crust with a luscious whipped feta spread topped with fresh blackberry filling, finished with a drizzle of honey. Perfect for a sweet yet tangy dessert or a special brunch treat.
Ingredients
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 the Pie Dough: Ensure your pie crust is chilled if homemade or thawed if frozen. On a lightly floured baking mat or parchment paper, roll the dough into a 12-inch circle. Transfer the mat or paper onto a baking sheet and place in the refrigerator until needed.
- Make the 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 the mixture in the refrigerator until ready to use.
- Make the Whipped Feta: In a food processor or strong blender, combine feta cheese, sour cream, honey, olive oil, and lemon juice. Process until the mixture is smooth and creamy. Stop earlier for a more textured consistency. Set aside.
- Assemble the Galette: Remove chilled pie dough from the refrigerator. Spread the whipped feta on the dough, forming approximately a 9-10 inch circle and leaving a 2-inch border around the edges. Evenly scatter the blackberry filling over the whipped feta, layering gently.
- Fold the Crust Edges: Carefully fold the dough border over the filling, pleating as needed to secure the galette. The dough should stick to itself; if not, moisten edges with a little water to seal. Chill the assembled galette in the refrigerator for at least 20 minutes or up to 8 hours, covering it if chilling longer than 1 hour to prevent drying.
- Bake the Galette: Preheat the oven to 425°F (218°C) with a rack placed in the middle. Bake the galette for 40 minutes or until the crust is golden brown and the filling bubbles. Remove from the oven and let cool on the baking sheet for 15 minutes before serving.
- Serve and Store: Serve warm with extra honey drizzled on top, or paired with ice cream or whipped cream. Store leftovers tightly covered in the refrigerator for up to 4 days. Galette freezes well baked or unbaked for up to 3 months; thaw in the refrigerator before reheating or baking.
Notes
- Pie crust: Half the homemade pie dough recipe makes one disc. Alternatively, store-bought frozen pie crust works, just thaw overnight.
- Sour cream can be substituted with full fat Greek yogurt, preferably plain or lightly flavored with honey or vanilla.
- Use neutral oil if you want an alternative to olive oil in the whipped feta.
- Frozen blackberries may be used but should be thawed before combining.
- Thawed pie dough can be kept covered tightly in the refrigerator up to 3 days; do not refrigerate rolled dough more than 4 hours to avoid drying.
- Blackberry filling and whipped feta can be refrigerated covered for up to one day before assembling.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
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