Description

This Blackberry, Feta, and Honey Galette is a delightful rustic tart featuring a flaky homemade pie crust filled with juicy blackberries, a touch of honey-sweetened whipped feta, and a hint of lemon and vanilla. Baked until golden and bubbly, it’s perfect as a sophisticated dessert or a sweet snack that pairs beautifully with 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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pie Dough: Ensure your homemade pie crust is well chilled. Roll it out on a lightly floured surface or parchment to form a 12-inch circle. Transfer it along with the parchment onto a baking sheet and chill until needed.
Make Blackberry Filling: In a medium bowl, gently combine blackberries, sugar, flour, lemon juice, and vanilla extract. Be careful to preserve some blackberry shape. Refrigerate the mixture until assembly.
Make Whipped Feta: In a food processor or blender, blend feta cheese, sour cream, honey, olive oil, and lemon juice until smooth and creamy. Stop blending earlier for a more textured spread. Set aside.
Assemble the Galette: Remove chilled pie crust and spread whipped feta over it, leaving a 2-inch border. Evenly scatter the blackberry filling atop the feta. Carefully fold the dough border over the filling, pinching edges to seal. If needed, use a bit of water to help the dough stick. Chill the assembled galette for at least 20 minutes or up to 8 hours covered.
Bake Galette: Preheat oven to 425°F (218°C) with a rack in the middle position. Bake galette for 40 minutes until crust is golden and filling is bubbly. Let cool on baking sheet for 15 minutes before slicing and serving.
Serve and Store: Drizzle with additional honey or serve alongside ice cream or whipped cream. Store leftovers covered in refrigerator up to 4 days. Both baked and unbaked galette freeze well up to 3 months; thaw in refrigerator before reheating or baking.

Notes

Pie crust: Use homemade or frozen store-bought crust; thaw store-bought overnight in refrigerator. The recipe yields two discs, use half or save the other for later.
Sour cream: Full fat Greek yogurt is a good substitute with a mild flavor. Plain or lightly honey/vanilla-flavored types work best.
Olive oil: Substitute with any neutral-flavored oil if preferred, like avocado or canola oil.
Blackberries: Frozen blackberries can be used; thaw fully before mixing to avoid excess liquid.
Make ahead tips: Thawed pie dough can be refrigerated covered for up to 3 days. Rolled dough should not be refrigerated uncovered for more than 4 hours to prevent drying. Blackberry filling and whipped feta can be stored in refrigerator covered for 1 day.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 12 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 25 mg