Raspberry Galette

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.

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.

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

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