Raspberry Galette Recipe Video
Ingredients
| Raspberries | 1 1⁄2 Cup (24 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Flour | 1 1⁄4 Cup (20 tbs) | |
| Salt | 1 Pinch | |
| Sugar | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Butter stick | 1 , chilled and cut in to pieces | |
| Egg | 1 Large | |
| Cold water | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 426 Calories from Fat 219
% Daily Value*
Total Fat 25 g38.1%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 77.7 mg25.9%
Sodium 91.1 mg3.8%
Total Carbohydrates 45 g15.1%
Dietary Fiber 4.8 g19.1%
Sugars 7.7 g
Protein 7 g13.1%
Vitamin A 21.8% Vitamin C 24.8%
Calcium 3.5% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
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 egg and water and add to processor while running. Once the dough is formed, stop the processor. Gather in to a ball and wrap in saran wrap. Chill for only 1 hour or it will be too hard to roll out.
Preheat oven to 400 degrees.
Flatten dough slightly and roll 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 to a parchment covered baking sheet.
Fill the center of the tart with the raspberry mixture and fold sides of tart up over the filling. If desired brush on some beaten egg and sprinkle with decorator sugar.
Bake for 30 minutes or until tart is golden brown and filling is bubbly
Chef
