Rustic Raspberry Galette

Ingredients

• All-purpose flour (1 1/4 cups)
• Granulated sugar (2 tablespoons, plus more for sprinkling)
• Salt (1/4 teaspoon)
• Unsalted butter (6 tablespoons, cold and cubed)
• Ice water (3-4 tablespoons)
• Raspberries (2 cups, fresh or frozen)
• Cornstarch (1 tablespoon)
• Lemon juice (1 tablespoon)
• Egg (1, beaten (for egg wash))
• Powdered sugar (for dusting)

Instructions

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, and mix gently until the dough comes together. Be careful not to overmix.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. In a separate bowl, gently toss the raspberries with cornstarch and lemon juice until well coated.
7. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
8. Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
9. Arrange the raspberry mixture in the center of the dough, leaving a border of about 2 inches.
10. Fold the edges of the dough over the raspberries, pleating as necessary to create a beautiful rustic edge.
11. Brush the edges of the dough with the beaten egg for a golden crust.
12. Sprinkle additional granulated sugar over the exposed crust for added sweetness and crunch.
13. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the raspberries are bubbling.
14. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
15. Serve warm or at room temperature. For an extra treat, pair with vanilla ice cream or whipped cream.