Baked Brie & Blackberry Galette
If you’re looking for something that feels special but takes almost no effort, this Baked Brie & Blackberry Galette is it. Flaky puff pastry wraps around creamy brie, juicy blackberries, fresh thyme, and a drizzle of honey for a sweet and savory appetizer that looks impressive straight from the oven.
This is the kind of appetizer you make when you want something warm and shareable without a lot of prep. The buttery pastry gets golden and crisp, the brie melts into the berries, and the honey ties everything together. It works just as well for holiday gatherings as it does for a casual weekend get-together.
Helpful Tips
- Keep the pastry cold. Puff pastry puffs best when it’s still cold going into the oven. If it gets too soft while assembling, pop the whole tray in the fridge for 10 to 15 minutes before baking.
- Don’t overload the center. Stick to about 1 cup of blackberries so the pastry can bake through without getting soggy.
- Let it rest before slicing. Give the galette 5 to 10 minutes to cool so the cheese sets slightly and doesn’t spill out too quickly when cut.
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Baked Brie & Blackberry Galette
This Baked Brie & Blackberry Galette has flaky puff pastry wraps around creamy brie, juicy blackberries, fresh thyme, and a drizzle of honey for a sweet and savory appetizer.
Ingredients
- 1 sheet frozen puff pastry
- 8 ounces brie cheese rind on or off, your choice
- 1 cup fresh blackberries
- 1 to 2 teaspoons fresh thyme
- 1 to 2 tablespoons honey plus more for drizzling
- 1 egg beaten (for egg wash)
- pinch salt
Instructions
- Preheat your oven to 400°F(200°C). Line a baking sheet with parchment paper.
- Lightly roll out the puff pastry on a floured surface to smooth the seams. Transfer it to the prepared baking sheet.
- Place the brie in the center of the pastry, leaving about a 2-inch border around the edges. Top with blackberries and sprinkle with fresh thyme. Drizzle with 1 to 2 tablespoons of honey and add a small pinch of salt.
- Fold the edges of the puff pastry up and over the filling, pleating as needed. Brush the exposed pastry with beaten egg.
- Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed and the brie is melted.
- Let the galette cool for 5 to 10 minutes. Drizzle with additional honey and a sprinkle of fresh thyme before serving. Serve warm with crackers or sliced baguette.
Nutrition
Calories: 287kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 49mgSodium: 263mgPotassium: 101mgFiber: 1gSugar: 3gVitamin A: 248IUVitamin C: 4mgCalcium: 65mgIron: 1mg
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