Blackberry & white cheese galettes

By Josephine
  • Cook: 55 min
  • Servings: 6



  • 120 g oat flour or another type of wholemeal flour
  • 60 g plain flour
  • 100 g cold butter in cubes
  • 2 tbsp sugar
  • a generous pinch of salt
  • 0.25 tsp vanilla
  • 2 tbsp ice cold water


  • 100 g Apetina® Classic Creamy Block (animal fat)
  • 250 g blackberries
  • 0.5 lemon zest + 1 tbsp juice
  • 1 tbsp sugar
  • 0.25 tsp vanilla
  • 100 g soft dates pits removed
  • 2 tbsp boiling water
  • a generous pinch of salt


You can use any kind of fruit in season. Berries are great, but in autumn and winter, pears, apples and cranberries are wonderful, too.


Serve the pies warm or lukewarm with a large scoop of vanilla ice cream.

Most people, including myself, tend to forget how wonderfully sweet and salt go together. From adding a slice of crispy bacon to your breakfast pancakes dripping with syrup to that little extra pinch of salt on top of your chocolate chip cookies. To celebrate the indulging “meet cute” between sweet & salt, I have created these small rustic looking galettes where blackberries & salty white cheese play out their love affair.

These cute little pies are called galettes. You could also call them lazy pies or rustic pies. I think they are absolutely beautiful and to me it is only an extra bonus that they are easy to whip up. No need to make the perfect piecrust here, you simply roll out a little portion of dough, place your filling in the centre and fold up the sides!

The beauty of these portion-sized galettes is that they can be used for everything. Make them as part of your Sunday brunch, served with a dollop of yoghurt, or use them as a dessert, hot from the oven with a large scoop of vanilla ice cream. You can even make them ahead of time, freeze them and serve whenever you have company. Since blackberries have a short season, you can easily use frozen berries too – just make sure to defrost them and drain off the excess juice before adding them to the piecrust. And don’t forget the white cheese, of course. A blackberry pie is always delicious, but this pie beats the traditional kind with the beautiful pairing of sweet berries and salty, creamy cheese.


Start by making the crust – combine flour, salt, vanilla, sugar and butter in a bowl. Use your fingers to crumble the butter into the flour. Add the ice water and knead the dough as little as possible until it comes together. Refrigerate.

Prepare the filling. Start by mashing the dates with a fork. Add 2 tbsp. boiling water and a generous pinch of salt, and keep mashing until you have a slightly chunky date cream. In another bowl, add the blackberries along with the lemon zest, lemon juice, vanilla and sugar.

Divide the dough into 6 balls and place them on a slightly floured or parchment-lined baking sheet. Use your palm to press each ball into a round circle. Distribute the date cream equally among the crusts and spread it around the middle of each crust. There should be a clean edge of approx. 1.5-2 cm dough all the way around. Now distribute the berries on top of the date cream and top with crumbled cheese. Gently fold the sides up around the filling. Bake at 180°C for 25 min. until the crust is golden.


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