Blackberry Feta & Honey Galette

Juicy blackberries sit atop tangy whipped feta sweetened with honey, wrapped in a flaky, buttery crust.

Servings: 16

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

  • 1 tablespoon (15mL) olive oil

  • 1 tablespoon (15mL) fresh lemon juice

  • 1 pie crust, store bought or homemade

 

HOW TO MAKE BLACKBERRY FETA & HONEY GALETTE:

  1. On a lightly floured baking mat or piece of parchment paper, roll the chilled dough into a 12" circle. Transfer the mat or paper to a baking sheet and keep in the refrigerator until you need it.

  2. In a medium size bowl, combine the blackberries, sugar, flour, lemon juice, and vanilla extract. Toss everything together until it is well-combined. Chill the blackberries in the refrigerator until you need them.

  3. In a food processor or a strong blender, combine the feta, sour cream, honey, olive oil, and vanilla extract.

  4. Process the mixture until it is smooth and creamy. If you want it to be more textured, you can stop when it is at the desired consistency. Set aside.

  5. Remove the chilled pie dough from the refrigerator.

  6. Use a spoon or spatula to spread the whipped feta onto the prepared pie dough, leaving at least a 2" border around the edge.

  7. Scatter the blackberry filling evenly over the feta.

  8. Gently fold the border of the pie dough up and over the feta and blackberries. It will stick to itself and "glue" itself into place, but if you are having trouble with it sticking, you can use a tiny bit of water to make it stick together.

  9. Once the border of the galette is securely in place, chill it in the refrigerator while the oven preheats. You will want it to chill for at least 20 minutes, but it can be chilled for up to 8 hours. If you are chilling it longer than 1 hour, cover it tightly so it doesn't dry out.

  10. Arrange a rack in the middle of the oven, then preheat it to 425°F (218°C).

  11. Bake the galette until the filling is bubbly and the crust is golden brown, about 36–40 minutes. Allow it to cool on the baking sheet for 15 minutes before slicing and serving.

Serve with drizzle of honey, ice cream, or whipped cream. Store leftover galette covered tightly in the refrigerator for up to 4 days. Baked galette freezes well, up to 3 months. Thaw in the refrigerator and warm as needed.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry