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.
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.
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.