Raspberry Galettes Recipe
These Raspberry Galettes have homemade flaky sugar topped crusts filled with fresh raspberries and chocolate chips for a delicious flavor combination. These rustic tarts are also known as crostatas and are wonderful served warm.
Ingredients
For the Pie Crust:
- ⅔ cup flour
- 2 teaspoons sugar
- Pinch of salt
- 3 Tablespoons vegetable shortening
- 4 Tablespoons unsalted butter (cut into cubes)
- 2 Tablespoons to 3 tablespoons ice water
For the Filling:
- 1 ⅓ cups raspberries
- ½ cup semi-sweet chocolate chips (plus more for topping)
- 1 ½ tablespoons sugar
- 1 teaspoon cornstarch
- 1 small egg
- 1 Tablespoon water
- 1 Tablespoon coarse turbinado sugar
- 2 Tablespoons powdered sugar
Instructions
For the Pie Crust:
- In a medium bowl, whisk together the flour, 2 teaspoons sugar, and salt.
- Scatter the vegetable shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
- Add the butter over the course flour mixture and use a fork to mash it in.
- Sprinkle the ice water over the dough one tablespoon at a time. Press the dough together. Stop adding ice water once the dough has come together.
- Divide the dough into 2 pieces. Flatten the dough and shape them into disks.
- Wrap the dough disks tightly with plastic wrap, and refrigerate for 20 minutes.
- Roll out each piece of dough to about 6 inch rough circles.
- Line a baking sheet with parchment paper and place the dough circles on it.
- Preheat the oven to 350 degrees F.
For the Filling:
- In a medium bowl add the raspberries, cornstarch, and 1 ½ tablespoons sugar. Stir gently to coat.
- Divide the raspberry mixture onto the middle of each circle and leave about an inch of dough around the edges. If the berries are super juicy, use a slotted spoon to remove them from the bowl.
- Sprinkle the chocolate chips on top of the raspberries, divided evenly.
- Pinch the dough up and around the berries to form a small basket.
- Combine the egg and water and brush it onto the edges of the dough.
- Sprinkle the coarse turbinado sugar over the egg wash on each galette.
- Bake 25 - 30 minutes or until the crust is browned.
- Remove from the oven and cool slightly.
- Place the powdered sugar in a small fine mesh strainer and shake gently over each galette.
Video
Nutrition
Serving: 1Calories: 965kcalCarbohydrates: 93gProtein: 11gFat: 62gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 145mgSodium: 43mgPotassium: 460mgFiber: 10gSugar: 47gVitamin A: 867IUVitamin C: 21mgCalcium: 75mgIron: 6mg
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