Buttery, flaky crust surrounds a tart raspberry filling to create a luscious pastry inspired by a classic French recipe. The best part about this raspberry galette recipe is that the crust doesn’t have to be perfect–in fact, the imperfections give it even more character.
This raspberry galette is similar to a pie in that it features a piping hot fruit filling surrounded by a buttery crust. However, the flat and free-form nature of this dessert is what sets it apart. This makes it easier to prepare because you don’t have the hassle of a top crust. It’s also easier to slice into: simply use a pizza cutter on a cutting board.
You know the galette is ready when the crust has browned and the fruit is bubbling. As tempting as it might be, don’t eat the galette immediately after you pull it out of the oven–the bubbling fruit could burn your mouth. Let it cool before you take a bite.
Tips & Tweaks
Raspberry galette is best served when it’s freshly cooled to room temperature or slightly warm. Once it has had time to rest, the filling is set and ready for slicing. However, galette can be just as sweet and delicious if you prefer a cold pastry chilled in the fridge.
To add a cold, sweet creaminess to your galette, add a scoop of vanilla ice cream right when you slice it and serve it to your guests.
If you have any leftovers, cover the pastry and store it in the fridge. Galette is still delicious when it’s cold, but if you prefer it warm, you could heat it up in the microwave for a minute or two. Eat the leftovers within a few days so the pastry doesn’t go stale.
If you’re planning ahead, you can pre-make the egg-free dough and freeze it (in plastic wrap and a freezer bag) for up to three to six months, or grab some ready-made pastry dough from the supermarket.
My Galette Leaked – Now What?
It is pretty common for a fruit galette to leak while baking as it is free-form and filled with fruit that release a lot of liquid. This is why a rimmed baking pan should be used; it will catch any liquid that leaks. Some other tips to avoid this include:
- Pay attention to the pastry when folding it over the filling. Make sure there aren’t any open cracks down the sides.
- Don’t overfill the pastry.
- Don’t skip the cornstarch as this will thicken the fruit mixture as it bakes.
If it does happen, don’t fret about it. This dessert is meant to be rustic and imperfect. Once cooled, the fruit juices that have leaked will set and can be easily removed. The parchment and rimmed pan make this easy to clean up.
Have you ever baked a galette before? Share your favorite type of galette with us in the comments and please share the recipe!
For the Pastry:
- 1 ¼ cups all-purpose flour
- ¼ tsp. salt
- 3 tbsp. sugar
- ½ cup cold unsalted butter - cut into cubes
- 3 tbsp. cold water
For the Filling:
- 3 cups fresh or frozen raspberries - if using frozen, do not thaw them
- ½ cup sugar
- 2 tbsp. corn starch
- 1 pinch salt
- Combine the flour, sugar, and salt in a large bowl.
- Add the butter and work with your fingers until it looks like coarse crumbs.
- Add 3 tbsp. of cold water into the mixture and continue mixing it in. Work the dough into a ball (you may need to add another tablespoon of cold water to get the desired consistency).
- Flatten the dough ball into a disk and wrap it up tightly in a large piece of parchment paper (the parchment paper should be the length of your baking pan). Refrigerate for 30 minutes.
- Preheat oven to 400°F. Take the dough out of the fridge and let sit for about 5 minutes before rolling out, to help prevent cracks.
- In a medium bowl, combine the raspberries with the sugar, cornstarch and salt.
- Roll the dough out on a lightly floured surface or directly on the parchment into a large circle, about 12”-14” in diameter (⅛" thickness is ideal). It doesn’t have to look perfect! The more rustic, the better. Carefully transfer the parchment with the dough onto a rimmed baking sheet or pizza pan.
- Spoon the fruit filling into the center of the circle, leaving a 2” to 3” border of dough around the filling.
- Fold the dough border over the fruit, overlapping a little as you go (remember not to worry about perfection here). The center will remain open.
- Bake for 35-45 minutes in the preheated oven, until the pastry is golden and fruit is bubbling.
- Transfer to a wire rack and let cool before serving.
- Make sure to use a rimmed baking pan to catch any drippings that might occur during baking.
- To get a cleaner cut circle, simply trim around the edges of the dough after rolling it out.
- Make sure the butter and water are cold when making the pastry dough. This will help the dough keep its shape.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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