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Raspberry Galette

Rustic Raspberry Galette

© Chef Laura Bonicelli
A galette can be sweet or savory. It's a beautiful and unstructured presentation that anyone can put together.
5 from 1 vote
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine French
Servings 4
Calories 210 kcal

Ingredients
  

  • 1 1/2 cups fresh raspberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly grated lemon zest optional

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  • 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.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 210kcalCarbohydrates: 43gProtein: 5gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 28mgPotassium: 57mgFiber: 1gSugar: 11gVitamin A: 59IUCalcium: 12mgIron: 2mg
Keyword pie
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