By: Chef Laura Bonicelli
A galette is a rustic pie that can be sweet or savory. This simple crust recipe is perfect for either. These are wonderful to make with children as an introduction to piemaking. If you’re using ripe berries, drain them before adding them to the crust.
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Rustic Raspberry Galette
Ingredients
- 1 1/2 cups fresh raspberries
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon freshly grated lemon zest optional
=====
- 1 1/4 cups flour
- 1 pinch Kosher salt
- 2 teaspoons sugar
- 1 stick butter chilled and cut into pieces
- 1 large egg
- 1 teaspoon cold water
Instructions
- Combine the berries with the sugar, cornstarch, and lemon zest. Set aside.
- In a food processor fitted with a metal blade, combine the flour, salt, sugar, and chilled butter. Pulse the processor until butter is incorporated and pea-sized.
- Combine the egg and water and add to the processor while running. Once the dough forms, stop the processor. Gather the dough into a ball and wrap in plastic wrap. Chill, but only for 1 hour or it will be too difficult to roll out.
- Preheat oven to 400º F.
- Flatten the dough slightly and roll it out on a floured board to a 1/4 inch (or slightly less) thickness. (Don't worry about the edges being rough; that is part of the look of the tart.) Remove the dough to a parchment-covered baking sheet.
- Fill the center of the tart with the raspberry mixture and fold the sides up over the filling. If desired, brush on some beaten egg and sprinkle with sparkle sugar.
- Bake for 30 minutes or until tart is golden brown and the filling is bubbly. Cool for at least 15 minutes before cutting into four sections for serving.
Print - members only. Please log in or JOIN HERE!
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
Red Pepper Hummus
Charred Red Pepper Hummus A rich smoky version of hummus. 2 red bell peppers======3/4 cup charred peppers (-- from charred peppers)3 1/4 cups canned or cooked chickpeas1/2 cup tahini1/2 cup extra-virgin olive oil1 lemon (juiced)3 cloves garlic (minced)1 teaspoon...
Recent Comments