Raspberry Galette

How to Make Raspberry Galette

1. 1

   Step 1: Make the pastry dough

   In a large bowl or food processor, combine the flour, 2 tablespoons of the granulated sugar, and the salt. Cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the ice water a tablespoon at a time and mix just until the dough holds together when pinched; do not overwork.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1/2 cupCold unsalted butter, cubed
   • 1/2 teaspoonFine salt
   • 1/4 cupIce water
   
2. 2

   Step 2: Chill the dough

   Shape the dough into a rough disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and keeps the butter cold so the crust will bake flaky.
3. 3

   Step 3: Prepare the raspberry filling

   In a bowl, gently toss the raspberries with the cornstarch, the remaining granulated sugar, lemon zest, and lemon juice until evenly coated. Let the filling sit for 5–10 minutes so the cornstarch can begin to thicken the berry juices; this prevents a soggy crust.

   For this step

   • 4 cupsFresh raspberries
   • 2 tablespoonsCornstarch
   • 1 mediumLemon (zest + 1 tablespoon juice)
   
4. 4

   Step 4: Roll out and assemble the galette

   On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8–1/4 inch thick. Transfer the dough to a parchment-lined baking sheet, pile the raspberry filling into the center leaving a 2-inch border, and fold the border up over the filling in pleats. Beat the egg and brush the dough edge with the egg wash, then sprinkle the crust lightly with the coarse sugar.

   For this step

   • 1 pieceLarge egg (for egg wash)
   • 1 tablespoonCoarse sugar (for sprinkling)
   
5. 5

   Step 5: Bake until golden

   Preheat the oven to 400°F (200°C). Bake the galette for 30–35 minutes until the crust is deep golden and the filling is bubbling; cover loosely with foil if the edges brown too quickly. Remove from the oven and allow the galette to rest on the baking sheet for 10–15 minutes to set.
   
6. 6

   Step 6: Cool and serve

   Transfer the galette to a wire rack and cool slightly before slicing to help the filling hold its shape. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
   

1. In a large bowl or food processor, combine the flour, 2 tablespoons of the granulated sugar, and the salt. Cut the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the ice water a tablespoon at a time and mix just until the dough holds together when pinched; do not overwork.
2. Shape the dough into a rough disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes. Chilling relaxes the gluten and keeps the butter cold so the crust will bake flaky.
3. In a bowl, gently toss the raspberries with the cornstarch, the remaining granulated sugar, lemon zest, and lemon juice until evenly coated. Let the filling sit for 5–10 minutes so the cornstarch can begin to thicken the berry juices; this prevents a soggy crust.
4. On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle about 1/8–1/4 inch thick. Transfer the dough to a parchment-lined baking sheet, pile the raspberry filling into the center leaving a 2-inch border, and fold the border up over the filling in pleats. Beat the egg and brush the dough edge with the egg wash, then sprinkle the crust lightly with the coarse sugar.
5. Preheat the oven to 400°F (200°C). Bake the galette for 30–35 minutes until the crust is deep golden and the filling is bubbling; cover loosely with foil if the edges brown too quickly. Remove from the oven and allow the galette to rest on the baking sheet for 10–15 minutes to set.
6. Transfer the galette to a wire rack and cool slightly before slicing to help the filling hold its shape. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.