A galette is like a free-form pie or tart where pastry is folded up over a filling of fruit. If making a pie from scratch seems daunting, give the galette a try and discover how easy it is to make something both beautiful and delicious.
We’ve made a galette before: this scrumptious Fig and Brie Galette made with puff pastry and topped with crunchy walnuts. Whether you make pastry from scratch or grab a packet of frozen dough from the grocery store, you can quickly and easily make a galette that will delight your eyes and your taste buds.
When I’m making a galette, I like to start with the pastry first so it has plenty of time to chill before the galette is assembled. This allows the fat layers to harden, which is essential for getting a beautifully flaky crust that tastes amazing.
You can make this galette with pre-made puff pastry, pie dough, or phyllo dough. Just be sure to allow time for it to thaw well so it’s easy to handle and doesn’t tear when you’re putting the galette together.
My favorite dough for galettes is Julia Child’s pâte brisée. It is so easy to make, always turns out, and tastes fantastic. It uses a combination of butter and shortening -- butter for flavor and shortening for optimal flakiness. I like to make it in big batches, then freeze it in portions that are perfect for one galette. Having these on hand in the freezer means I’m only ever one hour of thawing time away from a galette with beautiful homemade pastry.
Raspberry and Tea Filling
Almost any fruit is suitable for a galette, from thinly sliced apples and fat blackberries to fragrant peaches and ripe plums. In winter I use frozen fruit, thawed and drained so the juice doesn’t make the galette too soggy. In summer and fall I prefer fresh fruits that hold their shape well during baking and don’t release too much juice, like blueberries, strawberries, and apricots.
This time I chose raspberries. Their tartness is so lovely mingled with the buttery richness of the pastry. Unless you’re very lucky, raspberries can be on the sour side, so I deal with that by spreading the pastry with a thin layer of jam before piling in the fruit, and mixing the raspberries with a simple syrup flavored with tea.
A tea-flavored syrup is so easy to make and is a wonderful way to add both flavor and sweetness to this easy galette recipe. Simply bring a kettle to the boil, pour out 1/4 cup water, and stir in 1/4 cup white sugar and 1 tablespoon of our Gratitude Blend strawberry Earl Grey tea with its notes of raspberry, strawberry, and bergamot. Leave to steep five minutes, then strain. Pour the syrup over the raspberries and mix well.
Easy Galette Recipe Assembly
Putting a galette together is easy-peasy. Simply roll out the dough into a rough circle about 1/4-inch thick. Carefully place the dough into the middle of a parchment-lined baking sheet. Spread the dough with 1-2 tablespoons of jam to within 1 inch of the edge of the dough. Pile in the berries, spreading them evenly to within 1 inch of the edge of the dough. Carefully fold up the edges of the dough to form a rough crust that overlaps the raspberries. Brush the edges with beaten egg, sprinkle with raw sugar for a bit of glisten and shimmer, then bake 30-40 minutes until galette is golden brown and berries are cooked.
This easy galette recipe with raspberries and tea syrup can stand on its own feet, but it's even nicer when served with a scoop of vanilla ice cream or drizzled with unsweetened heavy whipping cream. It can be served warm on individual dessert plates, or cold like a slice of pizza.
Teas with berry or flower notes pair especially well with this galette. Try our Sweet Rose tea, a rooibos and rose black tea with vanilla essence, rose petals, and orange peel; or our Blackberry Mojito tea, a blackberry black tea with lime, spearmint, hazelnut pieces, and maple extract.
Easy Galette Recipe with Raspberries and Tea Syrup
Julia Child's Pâte Brisée Ingredients:
- 1 1/2 cups white flour
- 1/2 cup cake flour
- 1 teaspoon sea salt
- 6 ounces unsalted butter, cut in pieces and chilled
- 1/4 cup lard, cut in pieces and chilled
- 1/2 cup ice water
- 2-3 cups fresh raspberries (if using frozen berries, thaw, then strain off juice and use it in place of the water below)
- 1/4 cup water, just boiled
- 1/4 cup white sugar
- 1 tablespoon Gratitude Blend tea
- 1 egg, beaten
- 1 tablespoon raw sugar
- 2 tablespoons raspberry jam
Place flours and salt in bowl of food processor and pulse to combine.
Add butter and lard and pulse until mixture resembles crumbs.
Dump flour mixture into mixing bowl and add ice water, tossing with fork until entire mixture is moistened.
Gather dough into ball, cut in half, and press each half into a disc. Wrap with saran wrap and chill at least one hour.
Mix just-boiled water, sugar, and tea together until sugar dissolves. Set aside until cool. When cool, strain, then stir in tea syrup with the fresh berries.
Preheat oven to 375 F.
Roll out one disc of dough into rough circle and place in center of parchment-lined cookie sheet.
Spread raspberry jam over dough to within 1 inch of the edge. Pile raspberry mixture into center of galette and smooth out evenly to within 1 inch of the edge. Carefully fold in edges of dough to form a rough edge over the fruit.
Brush dough with beaten egg and sprinkle with raw sugar.
Bake 30-40 minutes until pastry is golden brown.
Remove from oven and cool 5 minutes before serving.