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
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 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
