Raspberry Galette Recipe with a Flaky Buttery Crust

Raspberry Galette

Let me tell you about the dessert that turned an ordinary Sunday into a small celebration at my house. A friend had been raving about a raspberry pie from a family reunion, and she kept saying the filling tasted like the best jam she had ever had.

That comment stayed with me, so I went into the kitchen with three cups of raspberries and one goal: get the ratio of fruit, sugar, and thickener right so the filling sets instead of turning soupy.

Instead of wrestling with a pie dish, I went freeform. A raspberry galette is a rolled out crust with the fruit piled in the middle and the edges folded loosely over the top.

It bakes on a sheet pan, looks rustic in the best way, and comes out with a golden, flaky crust under berries that have collapsed into something like the best raspberry jam you have ever tasted.

Serve it plain, or add a scoop of vanilla ice cream and watch the table go quiet. Start to finish it takes about three hours, though most of that is hands off chilling and cooling time, and it serves 8.

What is a Fruit Galette

A fruit galette is a freeform pie, which means there is no pie dish involved at all. You roll out the dough, pile the fruit in the center, and fold the edges of the dough up and over the filling, leaving the middle open so the fruit stays visible. Then it bakes directly on a sheet pan.

The Italian name for the same dessert is crostata. If you have ever admired a rustic tart in a bakery case and wondered whether you could pull it off at home, this is that dessert, and it is far more forgiving than a double crust pie.

Raspberry Galette Ingredients

Here is everything you need, grouped the way I keep it on the counter when I bake. This makes 8 servings.

Three things matter most here. First, the lemon zest and juice. They add a floral note and keep the sweetness from taking over, so zest the lemon right over the berries and let those oils land on the fruit.

Second, the tapioca flour. Use a finely ground tapioca flour, not tapioca pearls. It thickens the juices into a clear, glossy filling that holds together when you slice. If you truly cannot find it, an equal amount of cornstarch will work, though the filling can look a little cloudy.

Third, the crust. Homemade pie dough gives you the flakiest result, and this recipe uses half of a batch that makes two crusts, so freeze the other half for another day. In a hurry, store bought pie dough sold in sheets is a fine stand in.

How to Make a Raspberry Galette

Make the pie dough

1. Prepare the pie dough, then wrap the disk in plastic wrap and chill it for at least 45 minutes. The dough can be refrigerated for up to 2 days.
2. Freeze the other half of the dough. The crust recipe makes two, and this galette needs only one.

Prepare the raspberry filling

1. Place the raspberries in a strainer and wash them with a spray of water. Spread them out on paper towels to soak up excess water, then pat the tops dry.
2. Put the berries in a large bowl and zest the lemon directly into them. Add 2 teaspoons fresh squeezed lemon juice and 1 1/2 teaspoons pure vanilla extract.
3. Whisk 3/4 cup granulated sugar with 3 tablespoons finely ground tapioca flour and 1/8 teaspoon kosher salt. Add that mixture to the berries and gently fold the sugar, lemon juice, and zest into the fruit. Let the berries sit and macerate while you roll the dough so the tapioca has time to dissolve.
4. Taste the fruit and adjust. Recipe testing showed about 1/4 cup of sugar per cup of raspberries was right for already sweet berries, so sweeten a little more if yours are especially tart.
5. Flour your work surface and roll the dough into a 12 inch circle. Rotate the dough a quarter turn after each pass of the rolling pin, and add more flour any time it starts to stick.
6. Fold the dough in half and lift it onto an 18 by 12 inch sheet of parchment paper. Move the parchment onto a cutting board or the back of a baking tray, something large enough to hold the galette but small enough to fit in your refrigerator.
7. Use a slotted spoon to spoon the filling into the center of the dough. Fold the edges of the dough over the berries, overlapping each fold one over another. Do not discard the juice left in the bowl, because it goes in right before baking.
8. Brush off any excess flour with a pastry brush, then refrigerate the assembled galette for 30 minutes.

Bake the galette

1. Preheat the oven to 375 degrees F, about 10 minutes before baking. Whisk 1 large egg with 1 teaspoon water to make the egg wash and keep it cold until you use it.
2. Transfer the galette to an 18 by 12 inch rimmed baking sheet. Brush it with the egg wash, making sure to get under the folds of the dough. Spoon the reserved raspberry juices into the center of the filling. Sprinkle the dough with 2 teaspoons granulated sugar and, if you like, 2 tablespoons sliced almonds.
3. Bake for 35 to 40 minutes, rotating the pan halfway through, until the crust is dark golden brown and the raspberry juices are bubbling. Bake time can vary with your oven, so judge by color and bubbles as much as by the clock.
4. Remove the galette and set it on a wire rack. Let it cool to room temperature, about 90 minutes, before serving. Cooling is what lets the fruit set and makes clean slices possible.

When it comes out right, the filling puffs up in the oven and then settles into a jammy layer, and the crust should be flaky with visible layers where the folds overlap.

What To Do If the Galette Leaks

Leaking is common with juicy fruit galettes, and it is not a sign that you did anything wrong. Scrape any escaped juices away from the galette as soon as it comes out of the oven, before they cool and harden, because cooled juices are hard to remove without tearing the crust.

If the leaked juices did not burn, they are perfectly good to eat once you scrape them up and they cool. A rimmed baking sheet makes this whole situation much easier to handle.

How to Serve the Galette

The galette tastes wonderful plain, and that is how I serve it most often. A scoop of vanilla ice cream or a spoonful of whipped cream is a welcome addition when you want to dress it up.

One of my favorite touches is topping the cooled galette with fresh raspberries just before serving. Mix 1 cup fresh raspberries with 1 tablespoon granulated sugar, then spread the berries over the top of the galette or add them to each individual serving. The fresh fruit is a nice complement to the baked filling.

For reference, one serving of the galette as written comes in around 226 calories, 38 grams of carbohydrates, 3 grams of protein, 8 grams of fat, 2 grams of saturated fat, 4 grams of fiber, 21 grams of sugar, 132 milligrams of sodium, and 20 milligrams of cholesterol, based on the source nutrition.

How to Store the Raspberry Galette

Once the galette has cooled completely, storage depends on whether you added fresh berries on top.

• Without the fresh raspberry topping, the galette can sit at room temperature for up to 2 days, or 1 day if the weather is hot and humid.
• If you added fresh raspberries, refrigerate it no more than 3 hours after serving.
• In the refrigerator, store the galette for up to 4 days, covered with plastic wrap or foil.

If you want the crust to stay as crisp as possible, keep it loosely covered rather than sealed tight, and bring slices to room temperature before eating.

Can I Use Other Fruits

Yes, and this is one of the reasons I love galettes so much. The same method works with plenty of other fruit fillings, including a blackberry galette and an apple frangipane galette baked in a cast iron skillet.

When you swap fruit, keep the total volume close to what the recipe calls for and taste as you go, since different fruits need different amounts of sugar and thickener to set properly.

Can I Make Mini Galettes

Mini galettes are a lovely option for a small dinner group or a casual gathering, and they bake up as neat little individual desserts.

1. Divide the chilled dough into 4 equal pieces and roll each one into a 6 inch circle. A perfect circle is not necessary here.
2. Set the circles on a parchment lined board that fits in your refrigerator. Spoon raspberry filling into the center of each one, then fold the dough edges over the fruit.
3. Follow the main recipe for chilling the assembled galettes and brushing them with egg wash.
4. Arrange them on a parchment lined half sheet pan and bake at the recipe temperature. Because they are smaller, the baking time will be shorter, so watch the color of the dough and look for the fruit bubbling in the center to judge when they are done.

Pro Tips for a Successful Recipe

• Do not increase the amount of raspberries. Berries like raspberries expand significantly while baking, and overfilling can push the filling over the crust or even cause the galette to open up and flatten.
• Always bake on a rimmed baking sheet so any escaping juices have somewhere to go instead of onto your oven floor.
• Bake on parchment paper. It makes lifting the cooled galette off the sheet simple and keeps the bottom from sticking.
• Keep the dough cold. Work quickly, chill the assembled galette, and keep the egg wash in the refrigerator until you need it.
• Taste the fruit before it goes into the crust. A quick taste tells you more than any rule about sugar.

The three cups of raspberries in this recipe is a deliberate ceiling, not a starting point. The fruit expands more than you expect in the oven, and a generous hand can undo an otherwise perfect galette.

More Pie & Tart Recipes

If you enjoy this style of dessert, freeform fruit tarts are a great next step. The same rolling, filling, and folding method carries over to other fruit galettes, including the blackberry version and the apple frangipane galette baked in a cast iron skillet.

Once you have the technique down, you can rotate through whatever fruit is best at the market that week and keep the dessert table interesting all season long.

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Raspberry Galette

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Raspberry Galette Let me tell you about the dessert that turned an ordinary Sunday into a small celebration at my house. A friend had been raving about a raspberry pie from a family reunion, and she kept saying the filling tasted like the best jam she had ever had.

• Total Time: 180 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Homemade Pie Crust
1/2 recipe homemade pie crust

Raspberry Filling
3 cups fresh raspberries, washed and patted dried
1 teaspoon lemon zest, from 1 lemon that weighs about 90 grams
2 teaspoons fresh squeezed lemon juice
1–1/2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
3/4 cup granulated sugar
3 tablespoons Bob’s Red Mill finely ground tapioca flour

Pie Crust Topping
1 large egg
1 teaspoon water
2 tablespoons sliced almond
2 teaspoons granulated sugar

Raspberry Topping (Optional)
1 cup fresh raspberries
1 tablespoons granulated sugar

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Instructions

Make the Pie Dough
1-Use this recipe for the pie dough: Use this recipe for the pie dough. Once the dough is done wrap the disk in plastic wrap and chill for at least 45 minutes. Freeze the other half of the dough. The dough for this pie can be refrigerated for up to 2 days.

Prepare the Raspberry Filling
2-Place the raspberries in a strainer and: Place the raspberries in a strainer and wash them with a spray of water. Spread them out on paper towels to soak up excess water. Pat the top of the raspberries with a paper towel.
3-Place the raspberries in a large bowl: Place the raspberries in a large bowl and zest the lemon directly into the berries. Add the lemon juice and vanilla extract. Combine the granulated sugar, tapioca, and the salt and whisk together. Add these ingredients to the raspberries and gently fold the sugar mixture, lemon juice, and lemon zest into the berries.
4-While the raspberries are macerating flour a: While the raspberries are macerating flour a working surface. Rollout the dough into a 12-inch circle. As you roll out the dough rotate the dough one-quarter turn after each pass of the rolling pin. If at any time the dough sticks, add more flour to the work surface.
5-Fold the dough in half and lift: Fold the dough in half and lift it onto a parchment paper (18×12-inches). Move the parchment paper with the dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit into your refrigerator.
6-Use a slotted spoon to spoon the: Use a slotted spoon to spoon the raspberry filling into the center of the dough. Once all the berries are added fold the edges of the dough over the raspberries overlapping each fold over one another. There will be juice at the bottom of the bowl. Do not discard this liquid it will be added to the pie right before it goes in the oven.
7-Brush off any excess flour on the: Brush off any excess flour on the dough with a pastry brush. Refrigerate the galette for 30 minutes.

Baking the Galette
8-Preheat the oven to 375°F: Preheat the oven to 375°F.
9-Whisk together the egg and the water: Whisk together the egg and the water to make the egg wash. Remove the galette from the refrigerator and gently transfer to a 18×12-inch rimmed baking sheet. Brush the galette with the egg wash making sure to get under the folds of the dough. Spoon the raspberry juices from the bowl into the center of the raspberry filling. Sprinkle the dough with the sliced almonds and granulated sugar.
10-Place the galette in the oven and: Place the galette in the oven and bake for 35-40 minutes (rotating halfway through the baking time) or until the crust is dark golden brown and the raspberry juices are bubbling. The bake time may vary because of the oven you have.
11-Remove the galette from the oven and: Remove the galette from the oven and place it on a wire rack, Allow to cool to room temperature, about 90 minutes before serving. Allowing the galette to cool will allow the fruit to set and make it easier to cut into nice clean slices.
12-Optional: Optional: After the galette has cooled and right before serving it, mix 1 cup of fresh raspberries with 1 tablespoon of granulated sugar. Spread these berries over the top of the galette or add to each individual serving.
13-Serve the galette with ice cream or: Serve the galette with ice cream or whipped cream or just with the fresh berries.

Storing the Galette
14-The pie can sit at room temperature: The pie can sit at room temperature for 2 days (and for 1 day if the weather is hot and humid) if you don’t add the fresh raspberries to it. If the fresh raspberries are added refrigerate no more than 3 hours after serving it. Store the pie in the refrigerator for up to 4 days, covered with plastic wrap or foil.

Last Step:

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• Prep Time: 50 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Calories: 226kcal
• Sugar: 21g
• Sodium: 132mg
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 20mg