After making mini turnovers I had some excess raspberry filling I didn’t want to go to waste. It seems the galette is the “new” rage for desserts. A rustic pie that fits the bill. The term itself seems to have expanded from flat round cakes to a variety of pie-like free form pastries. No matter what, they are fun and easy to make. Try individual galettes. They don’t have to be just sweet, make them savory if you want, like a pizza. It seems that just about anything baked into a flat shape can now be termed a galette, it really doesn’t matter, in the end that’s the great thing about cooking there are no “galette” police lurking behind the fridge, make what you want, call it what you’d like, and enjoy!
The only rule is that since the pastry isn’t blind baked you shouldn’t use a really wet filling as it will make the bottom crust pastey.
Ingredients for Raspberry Galette
- 1 1/3 cups all purpose flour
- 1/4 cup butter chilled in cubes
- 1/4 cup chilled shortening
- 6 Tbs cold water ( more if needed)
- pinch of salt
- 1/2 – 1 can raspberry pie filling
Directions for Raspberry Galette
This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it’s easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter and about 1/4 inch in thickness. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the filling until the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve warm with powdered sugar or a scoop of vanilla ice cream or both! It’s just as good cold.
Here are a few items to help with this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
A flakey, tastey, buttery pie crust with a sweet berry filling. What’s not to love? It’s a definite 5 paw attempt!
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