Easy Raspberry Galette
User Reviews
4.5
Easy Raspberry Galette
Description
This galette begins with preparing a simple pie crust using flour, cold butter, sugar, salt, and cold water combined in a food processor until the dough comes together. It is chilled before rolling out into a wide circle. The raspberry filling is made by mixing the berries with sugar and cornstarch to thicken juices during baking. The filling is placed in the center of the rolled dough, leaving about a 2-inch border.
The crust edges are then folded up over the fruit in sections to partially cover the filling and hold it in place, creating a rustic tart form without a pie pan. The galette bakes at 350°F until the crust is golden and the filling is bubbling. A finishing brushing of milk and sprinkling of sugar on the crust adds a slight glaze and crunch.
The result is a flaky and buttery crust paired with the sweet-tart raspberry filling that has thickened nicely but remains juicy. This style of tart is easier to assemble than a pie and offers a charming, less formal presentation. It pairs well with a light dusting of powdered sugar or a scoop of vanilla ice cream for serving.
Ingredients
For the pie crust (makes 2 pie crusts)
- 2 1/2 cups flour
- 1 cup butter cold and cut into pieces
- 1 tsp sugar
- 1 tsp salt
- 1/2 cup water cold
For the galette
- 3 cups raspberries fresh or frozen
- 2 Tbsp granulated sugar
- 1 tsp corn starch
- 1 Tbsp milk or half-and-half
- 1 Tbsp raw sugar or granulated sugar for sprinkling
Instructions
the pie crust
- Add the flour, cold butter, sugar, and salt to the bowl of a food processor, and pulse to combine.
- Slowly add the cold water until the dough comes together.
- Turn onto a lightly floured surface, and divide the dough in half. Pat each half into a disk shape about 1 inch thick.
- Refrigerate for about 30 minutes or up to overnight before rolling out.
Note: this recipe makes two pie crusts. I love saving the extra crust in my freezer! Just wrap tightly in plastic or a ziplock bag and freeze.
the galette
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- Combine the raspberries, sugar, and cornstarch in a bowl. Toss to combine.
- Roll out your galette dough on a lightly floured surface into about a 13" circle. The shape doesn't have to be perfect at all.
- Place your rolled-out dough onto the lined baking sheet.
- Add your berries to the center of the dough, leaving about a 2" border all the way around.
- Fold up the edges of the crust by taking a section of the edge of the dough (3-4 inches) and folding it up over the berries. Repeat until all of the edge has been folded around the berries.
- Brush the milk or half-and-half over the exposed dough (you may not use the whole tablespoon) and sprinkle with sugar or raw sugar.
- Bake for 35-40 minutes. The crust should be golden brown.
- Allow to partially cool before slicing if you don't want the juices to be too runny. It will set up a bit as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 635mg | 26% |
| Potassium | 159mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 969IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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