Teresa's Recipes
Rustic Raspberry Galette
Indulge in the rustic charm of this delightful raspberry galette, where sweet and tangy raspberries meet a buttery, flaky crust. Each bite offers a burst of juicy fruit, evoking memories of summer picnics and cozy gatherings. The galette, a beloved French pastry, hails from the picturesque countryside and is celebrated for its freeform style, allowing the natural beauty of the fruit to shine through. Serve warm with a scoop of velvety vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Perfect for any occasion, this galette is a stunning centerpiece that will leave your guests craving more.
Ingredients
- 1 1/4 cups All-purpose flour
- 1/4 cup, plus extra for sprinkling Granulated sugar
- 1/4 teaspoon Salt
- 6 tablespoons, cold and cubed Unsalted butter
- 3-4 tablespoons Ice water
- 2 cups, fresh Raspberries
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1, beaten (for egg wash) Egg
- for dusting Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Calories: 290
- Fat: 14g
- Carbs: 38g
- Protein: 3g
- Sodium: 180mg
- Sugar: 10g
Instructions
- In a large mixing bowl, combine the all-purpose flour, 1/4 cup granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Avoid overmixing.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the oven to 375°F (190°C).
- In a separate bowl, gently toss the fresh raspberries with cornstarch and lemon juice until well coated. This will help absorb excess moisture and enhance the filling.
- On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter.
- Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
- Arrange the raspberry mixture in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the raspberries, pleating as necessary to create a beautiful rustic edge.
- Brush the exposed edges of the dough with the beaten egg for a golden crust. Sprinkle additional granulated sugar over the crust for added sweetness and texture.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the raspberries are bubbling.
- Remove from the oven and let cool for a few minutes before dusting with powdered sugar for an elegant finish.
- Serve warm or at room temperature. For an extra treat, pair with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Tips
- For a richer flavor, consider adding a teaspoon of vanilla extract to the raspberry filling.
- Feel free to mix in other berries like blueberries or blackberries for a delightful mixed berry galette.
- If using frozen raspberries, make sure to thaw and drain them before use to prevent excess moisture.