Raspberry Galette Recipe Video

A galette is a French style stuffed pastry. They are made with a pate brisee dough and can be either sweet or savory. This one is sweet, and the filling is a bit tart. If you want a sweeter filling, simply add more sugar. I like to think of I a galette as a rustic pie. You could fill the pastry with anything from apples to rhubarb. I think adding a little cinnamon or nutmeg would be fabulous! Let's Get Cooking!

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Raspberries1 1⁄2 Cup (24 tbs)
 Cornstarch1 Tablespoon
 Flour1 1⁄4 Cup (20 tbs)
 Salt1 Pinch
 Sugar2 Teaspoon
 Butter stick1 , chilled and cut in to pieces
 Egg1 Large
 Cold water1 Teaspoon

Nutrition Facts

Serving size

Calories 416 Calories from Fat 219

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 77.7 mg

Sodium 91.1 mg3.8%

Total Carbohydrates 43 g14.3%

Dietary Fiber 4.8 g19.1%

Sugars 5.2 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

Combine the berries with the sugar and cornstarch. 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 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
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