Description
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!
- Half of 1 package (16 ounces) frozen phyllo dough, thawed
- 5 Tablespoons olive oil
- 1 ¼ Cup (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
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ARRANGE 1 oven rack in the center of oven and ARRANGE second oven rack in bottom third of oven.
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PREHEAT oven to 375°F.
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LINE a baking sheet with parchment paper.
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PLACE 2 sheets of phyllo dough onto prepared baking sheet.
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BRUSH top phyllo sheet lightly with olive oil.
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ROTATE 2 more sheets of phyllo dough at a right angle and PLACE onto stack of phyllo dough.
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BRUSH top phyllo sheet lightly with olive oil.
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CONTINUE stacking phyllo sheets while ALTERNATING directions and BRUSHING with olive oil after each second sheet.
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PLACE 1 ¼ cup crumbled feta cheese onto center of phyllo sheets and LEAVE a 2-inch border all around edge.
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RESERVE and SET ASIDE 1/3 cup raspberries from 2 packages (6 ounces each).
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ARRANGE remaining raspberries over feta.
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SPRINKLE 1 tablespoon fresh thyme leaves over feta.
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DRIZZLE with 1 tablespoon honey.
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SEASON to taste with pepper.
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FOLD edges of phyllo toward center and LEAVE raspberries and feta exposed.
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BRUSH edges of phyllo lightly with olive oil.
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PLACE galette on bottom rack and BAKE 15 minutes.
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RAISE galette to center rack and BAKE 15 minutes longer or until phyllo is golden brown.
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SPRINKLE with flaky sea salt.
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ALLOW galette to cool to room temperature.
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SPRINKLE reserved raspberries over galette.
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SERVE immediately.