Raspberry and Feta Phyllo Galette
Time: 45 minutes
Serves: 4 – 8 slices
Galettes are one of the easiest ways to make a pie. And phyllo dough is one of the easiest ways to make pie dough. That makes this sweet and tart raspberry feta galette a simple, beautiful, and delicious go-to recipe!
Prep Time:
15 minutes
Cook Time:
30 minutes
Serves:
4 – 8 slices
Perfect for:
30 Minute Dishes
Bookclub Bites
Ingredients
- Half of 1 package (16 ounces) frozen phyllo dough, thawed
- 5 Tablespoons olive oil
- 1 1/4 (about 10 ounces) feta cheese, coarsely crumbled
- 2 Packages (6 ounces each) Driscoll’s Raspberries
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. honey
- Black pepper
- Flaky sea salt
Directions
- ARRANGE 1 oven rack in the center of oven and ARRANGE second oven rack in bottom third of oven.
- PREHEAT oven to 375°F.
- LINE a baking sheet with parchment paper.
- PLACE 2 sheets of phyllo dough onto prepared baking sheet.
- BRUSH top phyllo sheet lightly with olive oil.
- CONTINUE stacking phyllo sheets while ALTERNATING directions and BRUSHING with olive oil after each second sheet.
- PLACE 1 1/4 cup crumbled feta cheese onto center of phyllo sheets and LEAVE a 2-inch border all around edge.
- RESERVE and SET ASIDE 1/3 cup raspberries from 2 packages (6 ounces each).
- ARRANGE remaining raspberries over feta.
- SPRINKLE 1 tablespoon fresh thyme leaves over feta.
- DRIZZLE with 1 tablespoon honey.
- SEASON to taste with pepper.
- FOLD edges of phyllo toward center and LEAVE raspberries and feta exposed.
- BRUSH edges of phyllo lightly with olive oil.
- PLACE galette on bottom rack and BAKE 15 minutes.
- RAISE galette to center rack and BAKE 15 minutes longer or until phyllo is golden brown.
- SPRINKLE with flaky sea salt.
- ALLOW galette to cool to room temperature.
- SPRINKLE reserved raspberries over galette.
- SERVE immediately.
