Rustic Raspberry Galette Recipe
This Raspberry Galette is filled with generous amounts of creamy almond paste and bright fresh raspberries all wrapped up in a buttery, flaky pie crust. Ready in under an hour with minimal effort!
Servings: 6 servings
Calories: 312kcal
Ingredients
- 1 pie crust
- 6 ounces fresh raspberries
- 7 ounces almond paste
- 1 tablespoon coconut sugar
- 1 tablespoon fresh lemon juice
- 1 egg beaten (for egg wash)
- 1 teaspoon raw sugar crystals (coarse)
- 1 teaspoon butter cut in small pieces
- 1 tablespoon sliced almonds
Instructions
- Preheat the oven to 375F. Combine the raspberries, lemon juice, and coconut sugar in a bowl and mix. Set aside. **If you're using frozen raspberries, mix 1 teaspoon of cornstarch in with the berries.
- Place pie crust on a parchment lined baking sheet
- Roll out the almond paste in a circle and place on pie crust. There should be about ½ to 1 inch between the edge of the almond paste and edge of the pie crust.
- Pour raspberry mixture on top of the almond paste.
- Fold the pie crust up and over the raspberries into a hexagon-like shape (check out the post above for photos).
- Brush the pie crust with the egg wash and dab small pinches of butter over the raspberries.
- Sprinkle with raw sugar crystals and sliced almonds.
- Bake for 40-45 minutes, until crust is golden brown
- Remove from oven and let cool for 30 minutes before slicing it.
Notes
- Be careful not to make any holes in the pie crust. Holes will cause the liquid from the raspberries to leak out.
- Frozen raspberries can be used in place of the fresh. Thaw them out completely and let them drain before using them.
- Let it cool for the full 30 minutes before slicing it. Otherwise the juice from the raspberries may leak out.
- You can substitute strawberries, blackberries, raspberries or a mixture of all of them!
- For an even lighter crust, substitute puff pastry for the pie crust.
Nutrition
Serving: 1slice | Calories: 312kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 141mg | Fiber: 2g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1.4mg