Ingredients
Equipment
Method
- Place flour, cold butter, sugar, and salt in a food processor and pulse until the mixture is crumbly.
- Gradually add cold water, pulsing just until the dough begins to form.
- Transfer the dough to a floured surface, divide in half, and shape each portion into a disk about 1 inch thick.
- Chill the dough disks in the refrigerator for at least 30 minutes, or up to overnight.
- Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix raspberries, granulated sugar, and cornstarch together in a bowl, tossing gently to combine.
- On a lightly floured surface, roll out one dough disk into a circle approximately 13 inches across.
- Move the rolled dough to the prepared baking sheet.
- Spread the berry mixture in the center of the dough, leaving a 2-inch border at the edges.
- Lift and fold the edge of the dough up and over the berries in 3- to 4-inch sections, working all the way around.
- Brush the exposed crust with milk or half-and-half, then sprinkle with raw or granulated sugar.
- Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbling.
- Let the galette cool slightly before cutting to help the juices set.
Nutrition
Notes
Both fresh and frozen raspberries work for this galette—you do not need to thaw frozen berries before using. The crust dough makes two disks, so you can refrigerate or freeze the extra for a future pie or galette. Store leftover galette at room temperature for up to one day or in the fridge for up to three days; reheat slices on a baking sheet at 350°F to restore crispness. Other berries like blueberries or blackberries can be substituted, though very juicy fruit may require an extra teaspoon of cornstarch. Serve warm with ice cream or whipped cream for an extra-special dessert.