Raspberry Galettes Recipes

RASPBERRY GALETTES

Steps:

• For cookies:
• Combine flour, sugar, aniseed and salt in bowl of heavy-duty mixer fitted with paddle attachment. Add butter, yolk and vanilla and mix at low speed until coarse meal forms. Knead dough into smooth ball. Flatten to disk, wrap in plastic and refrigerate 40 minutes.
• Preheat oven to 350°F. Roll dough out on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch fluted cutter, cut dough into rounds. Transfer rounds to heavy large cookie sheets, spacing evenly. Gather dough scraps. Repeat rolling and cutting until all dough is used, chilling dough briefly if soft. Brush cookies with beaten egg. Bake until light golden, about 12 minutes. Transfer cookies to rack to cool. (Can be prepared 3 days ahead. Store cookies in airtight container.)
• For sauce:
• Puree raspberries and honey in blender. Strain. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For filling:
• Beat crème fraîche and honey in chilled medium bowl until stiff peaks form. Transfer filling to pastry bag fitted with 3/8-inch (no. 3) star tip.
• Place 1 cookie on flat surface. Pipe filling in small stars over cookie. Place 1 layer of raspberries atop stars. Top with second cookie. Pipe filling in small stars over second cookie. Place layer of raspberries atop stars. Top with third cookie. Sift powdered sugar over. Place 1 raspberry in center. Repeat layering of cookies, filling and berries to make 3 more desserts. Spoon sauce onto plates. Transfer 1 galette to center of each plate. Garnish with mint leaves and serve.

PEACH RASPBERRY GALETTE

Steps:

• Roll out dough to an 18-inch round on lightly floured parchment (parchment should measure at least 18 inches square; overlap 2 pieces, if necessary).
• Combine peaches, lemon juice, flour, salt, and 3/4 cup granulated sugar. Gently stir in raspberries and place in middle of pastry, leaving a 3-inch border. Dot top of fruit mixture with butter. Fold up edges of pastry to partially cover fruit; brush pastry with egg wash and sprinkle with almonds and sanding sugar. Slide galette on parchment onto a rimmed baking sheet (trim parchment to fit, if necessary). Refrigerate until dough is firm, about 30 minutes.
• Meanwhile, preheat oven to 425 degrees. Bake galette 30 minutes. Reduce heat to 375 degrees and bake until pastry is golden and juices are bubbling, about 30 minutes more. Let cool completely on a wire rack, about 2 hours.
• Stir together yogurt and remaining tablespoon granulated sugar. Cut galette into wedges and serve with sweetened yogurt.

RHUBARB-RASPBERRY GALETTE

Steps:

• Oven to 400°F.
• Prepare a sheet pan lined with parchment.
• Roll out the galette dough to a 15 inch round.
• Fold in half, then in half again, transfer to the parchment, unfold, refrigerate.
• Trim the rhubarb.
• If the stems are more than 1 inch thick, slice them in half lengthwise.
• Cut the stalks into 1-inch pieces.
• In a large bowl, toss the rhubarb with the raspberries, sugar, flour, and salt.
• Let stand 10 minutes.
• Spread the filling over the center of the dough, leaving 2" rim all the way around.
• Fold the margin over the fruit, pleating as you go or just folding it in neatly- it should look rustic.
• Brush the edge with melted butter, then sprinkle the entire galette with sugar.
• Bake until the pastry is golden brown and the fruit is bubbling, about 45-55 minutes.
• Let cool 10 minutes, then transfer to a rack to finish cooling.
• Serve with unsweetened whipped cream or vanilla ice cream.

RASPBERRY AND BLACKBERRY GALETTE

Steps:

• CRUST;.
• Combine flour,sugar and salt in food processor;pulse to combine.
• Add butter and yolks;pulse until water is incorporated or until the dough forms a ball around blades.
• Turn out mixture onto lightly floured surface, press into lightly floured surface,press into a ball and then flatten into a 6 inch disk.
• Cover with plastic wrap and chill until firm in the refrigerator for about a hour.
• Preheat oven 450°F.
• On floured surface roll out to 14 to 15 inches.
• Transfer to unrimmed baking sheet.
• FILLING;.
• Toss together berries,2/3 cup sugar and cornstarch in medium bowl, coat well.
• Spread over dough,leaving 2 1/2 inch border of crust. Fold dough edge over the fruit;pleating and pinching to seal any cracks.
• Brush with egg whites and sprinkle the 2 teaspoons sugar over fruit but not the dough.
• Bake 45 minutes or until crust is deep golden brown and filling is hot and bubbling.
• If crust browns and filling is not ready cover crust(not berries)with loosely foil and continue baking.
• Cool on pan for 20 minutes.
• Slide spatula under all sides of crust to loosen galette from sheet and transfer to platter.
• Serve warm or at room temperature.

SUMMER FRUIT GALETTES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
• Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
• Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
• Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

MINI RHUBARB AND RASPBERRY GALETTES

Steps:

• Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined rimmed baking sheets, arranging several inches apart. (If rounds become too soft to handle, refrigerate until firm, about 20 minutes.)
• In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and granulated sugar.
• Cover each round of dough with a heaping 1/2 cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.