This raspberry galette features buttery, flaky crust surrounding a sweet-tart raspberry filling to create a luscious pastry inspired by a classic French recipe. The best part about this galette recipe is that the crust doesn't have to be perfect--in fact, the imperfections give it even more character.
The Lazy Baker's Pie 😄
There are a number of galette flavors out there including both sweet and savory options like this blackberry galette and pumpkin galette.
This particular galette is similar to a pie in that it features a piping hot fruit filling surrounded by a buttery crust. However, the flat and free-form nature of this dessert is what sets it apart.
This makes it easier to prepare than a pie because you don't have the hassle of a top crust. It's also easier to slice into: simply use a pizza cutter on a cutting board.
I also provide make ahead options.
Crowd Favorite
From Jeannine: ⭐⭐⭐⭐⭐ "Very easy dessert that guests really liked. The amount of sugar was perfect and let the raspberries shine. Vanilla ice cream to accompany."
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Ingredients
- granulated sugar - enhances the sweetness of the berries as well as keeps baked goods moist and tender
- butter - use cold unsalted butter for best results
- water - make sure to use cold water
- fresh or frozen raspberries - if using frozen, there is no need to thaw them
- cornstarch - to thicken up the fruit juices that are released during baking
*Check recipe card for ingredient amounts.
How to Make a Raspberry Galette
Step #1. Pastry. Combine the flour, sugar, and salt in a large bowl. Add the butter and work with your fingers until it looks like coarse crumbs.
Step #2. Form ball. Add an egg and 1 tablespoon of cold water into the mixture and continue mixing it in. Work the dough into a ball. Flatten the dough ball into a disc, wrap it up tightly in parchment paper and chill for 30 minutes.
Chef's Note: You may need to add another tablespoon of cold water to get the desired consistency.
Step #3. Raspberry filling. In a medium bowl, combine the raspberries with the sugar, cornstarch and salt and set aside.
Step #4. Roll. Let the dough disc sit for 5 minutes out of the fridge and then roll it out into a circle, about 12"-14" in diameter. Preheat oven to 400°F. Transfer to a rimmed pizza pan or baking sheet.
Step #5. Fill pastry. Spoon the fruit filling into the center of the circle, leaving a 2" to 3" border around the edges.
Step #6. Egg wash. Fold the dough border over the fruit. Beat an egg with 1 tablespoon water in a small bowl. Brush the pastry edges with the egg mixture and sprinkle with some turbinado sugar.
Step #7 Bake. Bake for 35-45 minutes in the preheated oven, until the pastry is golden and fruit is bubbling. Transfer to a wire rack and let cool.
Step #8. Serve. Slice and serve the raspberry galette.
👩🏻🍳 Chef's Note: You know the raspberry galette is ready when the crust has browned and the fruit is bubbling. As tempting as it might be, don't eat the galette immediately after you pull it out of the oven--the bubbling fruit could burn your mouth. Let it cool before you take a bite.
Serving Suggestions
🌡️ Temperature: Raspberry galette is best served when it's freshly cooled to room temperature or slightly warm. Once it has had time to rest, the filling is set and ready for slicing. However, galette can be just as sweet and delicious if you prefer a cold pastry chilled in the fridge.
🍽️ Main Dishes: Serve it after a meal of bison ribeye steaks or carne asada.
🍦 Dessert Toppings: To add a cold, sweet creaminess to your galette, add a scoop of vanilla ice cream or creamy, homemade whipped topping right when you slice it and serve it to your guests. You could also drizzle it with melted chocolate and sprinkle with powdered sugar.
🍹 Drinks: Accompany the galette with champagne, cider or anything bubbly. Try this raspberry cocktail.
Joss' Top Tips
- Chilled ingredients: Make sure the butter and water are cold when making the pastry dough. This will help the dough keep its shape.
- Cleaner edges: To get a cleaner cut circle, simply trim around the edges of the dough after rolling it out.
- Rimmed pan: Make sure to use a rimmed baking pan to catch any drippings that might occur during baking.
- Make-ahead options:
- If you're planning ahead, you can pre-make the dough and freeze it (in plastic wrap and a freezer bag) for up to three months, or grab some ready-made pastry dough from the supermarket. Thaw the frozen dough in the fridge.
- You can also freeze a whole unbaked raspberry galette by freezing it on a baking sheet first and then transferring it to a freezer bag. Bake it straight from frozen in a preheated 400°F oven.
My Galette Leaked - Now What?
It is pretty common for a fruit galette to leak while baking 😔 as it is free-form and filled with fruit that release a lot of liquid. This is why a rimmed baking pan should be used; it will catch any liquid that leaks. Some other tips to avoid this include:
- Pay attention to the pastry when folding it over the filling. Make sure there aren't any open cracks down the sides.
- Don't overfill the pastry.
- Don't skip the cornstarch as this will thicken the fruit mixture as it bakes.
If it does happen, don't fret about it. This dessert is meant to be rustic and imperfect. Once cooled, the fruit juices that have leaked will set and can be easily removed. The parchment and rimmed pan make this easy to clean up.
Raspberry Galette FAQs
To stop the fruit juice from making the crust soggy, you can brush the galette crust with egg white or add a layer of crumbled cookies or semolina flour on the bottom before the filling is added.
You can make a galette with puff pastry or a homemade pastry dough. Baking times might need to be adjusted.
Cover and store the cooled, baked galette at room temperature for up to 1 to 2 days, in the fridge for up to 5 days or in the freezer for up to 2 to 3 months.
Reheat the galette in a preheated 350°F oven until warmed through. It can also be reheated in the oven from frozen.
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📋Recipe
Raspberry Galette
Ingredients
For the Pastry
- 1 ¼ cups all-purpose flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter - cut into cubes
- 1 large egg
- 1 tablespoon cold water
For the Filling
- 3 cups fresh or frozen raspberries - if using frozen, do not thaw them
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 pinch salt
For the Egg Wash
- 1 egg
- 1 tablespoon water
- 1 tablespoon turbinado sugar
Instructions
- Combine the flour, sugar, and salt in a large bowl. Add the butter and work with your fingers until it looks like coarse crumbs.1 ¼ cups all-purpose flour, 3 tablespoons sugar, ¼ teaspoon salt, ½ cup cold unsalted butter
- Add an egg and 1 tablespoon of cold water into the mixture and continue mixing it in. Work the dough into a ball (you may need to add another tablespoon of cold water to get the desired consistency).1 large egg, 1 tablespoon cold water
- Flatten the dough ball into a disk and wrap it up tightly in a large piece of parchment paper (the parchment paper should be the length of your baking pan). Refrigerate for 30 minutes.
- Preheat oven to 400°F. Take the dough out of the fridge and let sit for about 5 minutes before rolling out, to help prevent cracks.
- In a medium bowl, combine the raspberries with the sugar, cornstarch and salt.3 cups fresh or frozen raspberries, ½ cup sugar, 2 tablespoons cornstarch, 1 pinch salt
- Roll the dough out on a lightly floured surface or directly on the parchment into a large circle, about 12"-14" in diameter (⅛" thickness is ideal). It doesn't have to look perfect! The more rustic, the better. Carefully transfer the parchment with the dough onto a rimmed baking sheet or pizza pan.
- Spoon the fruit filling into the center of the circle, leaving a 2" to 3" border of dough around the filling.
- Fold the dough border over the fruit, overlapping a little as you go (remember not to worry about perfection here). The center will remain open.
- Beat an egg with 1 tablespoon water in a small bowl. Brush the pastry edges with the egg mixture. Sprinkle the pastry with some turbinado sugar.1 egg, 1 tablespoon water, 1 tablespoon turbinado sugar
- Bake for 35-45 minutes in the preheated oven, until the pastry is golden and fruit is bubbling.
- Transfer to a wire rack and let cool before serving.
Equipment
Notes
- Rimmed pan: Make sure to use a rimmed baking pan to catch any drippings that might occur during baking.
- Cleaner edges: To get a cleaner cut circle, simply trim around the edges of the dough after rolling it out.
- Chilled ingredients: Make sure the butter and water are cold when making the pastry dough. This will help the dough keep its shape.
- Make-ahead option: If you're planning ahead, you can pre-make the dough and freeze it (in plastic wrap and a freezer bag) for up to three months, or grab some ready-made pastry dough from the supermarket.
- Storage: Cover and store the cooled, baked galette at room temperature for up to 1 to 2 days, in the fridge for up to 5 days or in the freezer for up to 2 to 3 months.
- Reheating: Reheat the galette in a preheated 350°F oven until heated through. It can also be reheated in the oven from frozen.
- Freezing before baking option: You can also freeze an unbaked galette by freezing it on a baking sheet first and then transferring it to a freezer bag. Bake it straight from frozen in a preheated 400°F oven.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Jeannine says
Very easy dessert that guests really liked. The amount of sugar was perfect and let the raspberries shine. Vanilla ice cream to accompany.
Joss D says
I'm happy to hear that, Jeannine! Thanks for taking the time to leave a comment.