Rustic Raspberry Galette
A galette can be sweet or savory. It's a beautiful and unstructured presentation that anyone can put together.
By Chef Laura Bonicelli
Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Servings
4 servings
Ingredients
- 1 1/2 cupsfresh raspberries
- 3 tablespoonssugar
- 1 tablespooncornstarch
- 1 teaspoonfreshly grated lemon zest (optional)
- 1 1/4 cupsflour
- 1 pinchKosher salt
- 2 teaspoonssugar
- 1 stick butter (chilled and cut into pieces)
- 1 large egg
- 1 teaspooncold water
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the berries with the sugar, cornstarch, and lemon zest. Set aside.
- 2
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.
- 3
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 or it will be too difficult to roll out.
- 4
Preheat oven to 400º F.
- 5
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.
- 6
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.
- 7
Bake for or until tart is golden brown and the filling is bubbly. Cool for at least before cutting into four sections for serving.
Chef's Notes
Copyright: Chef Laura Bonicelli