Description
A delightful and elegant Raspberry Rose Galette that combines fresh raspberries with a hint of rose water, all encased in a flaky pie crust.
Ingredients
Scale
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the raspberries, granulated sugar, cornstarch, vanilla extract, rose water, salt, and lemon juice. Gently toss to coat the raspberries and set aside for about 10 minutes.
- Roll out the pie crust on a lightly floured surface into a 12-inch circle. Transfer the crust to the prepared baking sheet.
- Spoon the raspberry mixture into the center of the pie crust, leaving about a 2-inch border around the edges.
- Fold the edges of the crust over the filling, pleating as you go to create a rustic look.
- Beat the egg in a small bowl and brush it over the exposed crust. Sprinkle the coarse sugar on top.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the raspberries are bubbling.
- Allow the galette to cool for at least 15 minutes before slicing and serving.
Notes
- For a richer flavor, add a pinch of cinnamon or nutmeg to the raspberry filling.
- Substitute blackberries or blueberries for the raspberries for a different berry galette.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: Not specified
- Fat: 8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 22g
- Fiber: Not specified
- Protein: 2g
- Cholesterol: Not specified
Keywords: Raspberry Rose Galette, elegant pastry, dessert