• Skip to main content
  • Skip to primary sidebar

In the Kitch

menu icon
go to homepage
  • Mother's Day
  • Recipe Index
  • Guides
  • Tutorials
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Mother's Day
    • Recipe Index
    • Guides
    • Tutorials
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    In the Kitch » Recipes » Dessert

    Updated: Mar 29, 2024 · Published: Aug 18, 2021 by Joss Dyckson · This post may contain affiliate links ·

    Raspberry Galette

    Jump to Recipe

    This raspberry galette features buttery, flaky crust surrounding a sweet-tart raspberry filling to create a luscious pastry inspired by a classic French recipe. The best part about this galette recipe is that the crust doesn't have to be perfect--in fact, the imperfections give it even more character.

    Raspberry galette on marble and wooden cutting board with metal pie server and dessert spoons.

    There are a number of galette flavors out there including both sweet and savory options like this blackberry galette and pumpkin galette.

    This particular 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 than a pie 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.

    Jump to:
    • Ingredients
    • How to Make it
    • Serving Suggestions
    • Expert Tips
    • Storage and Reheating Tips
    • My Galette Leaked - Now What?
    • Recipe FAQs
    • More Raspberry Recipes You Will Love
    • 📋Recipe

    Ingredients

    • flour - use all-purpose flour
    • salt - because we are using unsalted butter we can control the salt levels
    • granulated sugar - enhances the sweetness of the berries as well as keeps baked goods moist and tender
    • butter - use cold unsalted butter and cut into cubes
    • water - make sure to use cold water
    • fresh or frozen raspberries - if using frozen, there is no need to thaw them
    • cornstarch - to thicken up the fruit juices that are released during baking

    *Check recipe card for ingredient amounts.

    How to Make it

    1. Make the pastry. 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 tablespoons 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).
    2. Chill the dough. 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.
    3. Make filling. 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.
    4. Roll the dough. 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.
    5. Add filling. 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.
    6. Bake. Bake for 35-45 minutes in the preheated oven, until the pastry is golden and fruit is bubbling.
    7. Cool. Transfer to a wire rack and let cool before serving.
    Piece of raspberry galette on plate with spoon.

    👩🏻‍🍳Chef's Note: 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.

    Serving Suggestions

    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.

    Serve it after a meal of bison ribeye steaks or carne asada. Accompany the galette with champagne, cider or anything bubbly.

    To add a cold, sweet creaminess to your galette, add a scoop of vanilla ice cream or creamy, homemade whipped topping right when you slice it and serve it to your guests.

    Expert Tips

    • Chilled ingredients: Make sure the butter and water are cold when making the pastry dough. This will help the dough keep its shape.
    • Cleaner edges: To get a cleaner cut circle, simply trim around the edges of the dough after rolling it out.
    • Rimmed pan: Make sure to use a rimmed baking pan to catch any drippings that might occur during baking.

    Storage and Reheating Tips

    • Make-ahead option: 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 months, or grab some ready-made pastry dough from the supermarket.
    • Storage: Cover and store the cooled, baked galette at room temperature for up to 1 to 2 days, in the fridge for up to 5 days or in the freezer for up to 2 to 3 months.
    • Reheating: Reheat the galette in a preheated 350°F oven until warmed through. It can also be reheated in the oven from frozen.
    • Freezing before baking option: You can also freeze an unbaked galette by freezing it on a baking sheet first and then transferring it to a freezer bag. Bake it straight from frozen in a preheated 400°F oven.

    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.

    Recipe FAQs

    How do you keep the bottom of galette from getting soggy?

    To stop the fruit juice from making the crust soggy, you can brush the galette crust with egg white or add a layer of crumbled cookies or semolina flour on the bottom before the filling is added.

    Is galette made from puff pastry?

    You can make a galette with puff pastry or a homemade pastry dough.

    Raspberry galette on marble and wooden cutting board with small spoons.

    More Raspberry Recipes You Will Love

    • Fruit infused water with berries in glass pitcher.
      How to Make Fruit-Infused Water
    • Raspberry twist cocktail in champagne glasses with lemon twist.
      Raspberry Twist Cocktail
    • Raspberry Coulis Crème Brûlée in a ramekin.
      Raspberry Coulis Crème Brûlée
    • Canada Day raspberry cheesecake in jars with red and white spoons.
      Raspberry Cheesecake in a Jar (Canada Day Dessert)

    If you tried this Raspberry Galette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Raspberry galette on marble and wooden cutting board.

    Raspberry Galette

    Joss Dyckson
    This homemade raspberry galette consists of buttery, flaky crust surrounding a sweet-tart raspberry filling to create a luscious pastry inspired by a classic French recipe.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Chill Time 30 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine French
    Servings 8
    Calories 280 kcal

    Ingredients
     
     

    For the Pastry:

    • 1 ¼ cups all-purpose flour
    • ¼ teaspoon salt
    • 3 tablespoons sugar
    • ½ cup cold unsalted butter - cut into cubes
    • 3 tablespoons cold water

    For the Filling:

    • 3 cups fresh or frozen raspberries - if using frozen, do not thaw them
    • ½ cup sugar
    • 2 tablespoons corn starch
    • 1 pinch salt

    Instructions
     

    • 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 tablespoons 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.

    Equipment

    • Rolling pin
    • Rimmed pizza pan

    Notes

    • Rimmed pan: Make sure to use a rimmed baking pan to catch any drippings that might occur during baking.
    • Cleaner edges: To get a cleaner cut circle, simply trim around the edges of the dough after rolling it out.
    • Chilled ingredients: Make sure the butter and water are cold when making the pastry dough. This will help the dough keep its shape.
    • Make-ahead option: 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 months, or grab some ready-made pastry dough from the supermarket.
    • Storage: Cover and store the cooled, baked galette at room temperature for up to 1 to 2 days, in the fridge for up to 5 days or in the freezer for up to 2 to 3 months.
    • Reheating: Reheat the galette in a preheated 350°F oven until heated through. It can also be reheated in the oven from frozen.
    • Freezing before baking option: You can also freeze an unbaked galette by freezing it on a baking sheet first and then transferring it to a freezer bag. Bake it straight from frozen in a preheated 400°F oven.

    Nutrition

    Calories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 167mgPotassium: 93mgFiber: 3gSugar: 20gVitamin A: 369IUVitamin C: 12mgCalcium: 18mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

    More Dessert

    • Cranberry white chocolate cake pops sprinkled with cinnamon in decorative jar.
      Cranberry White Chocolate Cake Pops
    • Frosted pumpkin cream cheese bread sliced open.
      Frosted Pumpkin Cream Cheese Bread
    • Bananas Foster on black plate with ice cream.
      Easy Bananas Foster (Flambéed Bananas)
    • Blackberry galette with brie cheese and thyme in cast iron pan.
      Blackberry Brie Galette
    93 shares
    • Share14
    • Tweet
    • Email
    • Bluesky
    • Reddit

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jeannine says

      June 19, 2023 at 6:04 pm

      Very easy dessert that guests really liked. The amount of sugar was perfect and let the raspberries shine. Vanilla ice cream to accompany.

      Reply
      • Joss D says

        June 19, 2023 at 9:17 pm

        I'm happy to hear that, Jeannine! Thanks for taking the time to leave a comment.

        Reply

    Primary Sidebar

    Joss D author image.

    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

    More about me →

    Mother's Day Recipes

    • Spring white wine sangria in wine glass.
      Spring White Wine Sangria

    • Strawberry shortcake ice cream in martini glasses with syrup pouring out of spoon.
      Strawberry Shortcake Ice Cream

    • Lemon basil pasta with chicken and Parmesan cheese on plate.
      Lemon Basil Pasta (with Chicken)

    • Roasted white asparagus with capers and fresh dill.
      Roasted White Asparagus

    • Strawberry liqueur in jar with fresh strawberries on the side.
      Strawberry Liqueur

    • Iced lemon mousse in small jars.
      Iced Lemon Mousse

    Popular

    • Peanut butter soup in a speckled bowl.
      Peanut Butter Soup

    • Cake pop frosting in bowl with spatula.
      Cake Pop Frosting & Coating

    • Cake mix cake pops in small pails with sprinkles on top.
      How to Make Cake Pops with Cake Mix

    • Hamburger scrambled eggs in cast iron pan.
      Hamburger Scrambled Eggs

    • Electric skillet fried chicken in a dish.
      Electric Skillet Fried Chicken

    • Electric skillet pot roast with vegetables on serving tray.
      Electric Skillet Pot Roast

    Footer

    ↑ back to top

    In the Kitch

    • Privacy Policy
    • Terms & Conditions
    • Disclaimer
    • Accessibility Statement

    About

    • About
    • The Team

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 In the Kitch

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.