Description
A delightful Blackberry, Feta, and Honey Galette combining a flaky homemade pie crust with a luscious whipped feta spread, fresh blackberries tossed in a sweet lemony mixture, all baked to golden perfection and drizzled with honey for a perfect balance of sweet and tangy flavors.
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 fully chilled. On a lightly floured baking mat or parchment paper, roll the dough into a 12-inch circle. Transfer it on the mat or paper to a baking sheet and chill in the refrigerator until needed.
- Make Blackberry Filling: In a medium bowl, combine fresh blackberries, granulated sugar, all-purpose flour, fresh lemon juice, and vanilla extract. Gently toss to coat the berries evenly without mashing them too much. Refrigerate the filling until ready to use.
- Prepare Whipped Feta: Using a food processor or strong blender, combine feta cheese, full fat sour cream, honey, olive oil, and fresh lemon juice. Process until smooth and creamy, or stop earlier for a more textured consistency. Set aside.
- Assemble Galette: Remove chilled pie dough from the refrigerator. Spread whipped feta evenly over the dough, leaving a 2-inch border to create a 9-10 inch circle. Scatter blackberry filling evenly over the whipped feta.
- Fold and Chill: Carefully fold the dough border over the filling, pressing gently to seal edges. If dough edges don’t stick well, moisten slightly with water to help adhere. Chill the assembled galette in the refrigerator for at least 20 minutes or up to 8 hours, covering if longer than 1 hour.
- Preheat Oven: Position a rack in the middle of the oven and preheat to 425°F (218°C).
- Bake: Bake the galette on the prepared baking sheet until the crust is golden brown and filling is bubbly, approximately 40 minutes. Remove from oven and let cool on the baking sheet for 15 minutes before serving.
- Serve and Store: Drizzle additional honey over the galette before serving. It pairs well with ice cream or homemade whipped cream. Store leftovers tightly covered in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw and reheat before serving.
Notes
- Pie crust: homemade pie dough can be halved or store-bought frozen pie crust can be used, thawed overnight.
- Sour cream: full fat Greek yogurt is a good substitute, preferably plain or lightly flavored with honey or vanilla.
- Olive oil: neutral flavored oils can be used as alternatives.
- Blackberries: frozen blackberries can be used; thaw before incorporating.
- Make ahead: thawed pie dough can be kept tightly covered in the refrigerator for up to 3 days; rolled-out dough should not exceed 4 hours refrigerated uncovered to avoid drying out.
- Blackberry filling and whipped feta can be refrigerated for up to 1 day when covered tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
