A galette is essentially a freeform pie. Instead of placing the pie dough in a dish, you roll the dough into a circle, put the dough on a sheet lined with parchment, pile the filling in the middle, then fold the dough over and it creates this awesome and rustic shaped dessert that gives you a whole new take on pie!

This recipe serves 6-8 people

Ingredients:

  For the Crust:

½ Cup (1 Stick, 113g) Cold Unsalted Butter, cut into cubes

¼ Tsp (1g) Salt

1 ½ Cups (180g) All Purpose Flour

4 Tbs Ice Water

  For the Filling:

4 Bosc Pears, Peeled and Thinly Sliced (around 800g worth) 

1 Pint (170g) Fresh Raspberries

1 ½ Tbs (11g) All Purpose Flour

2 Tbs (10g) Fresh Lemon Juice

1/8 Tsp (a pinch) Salt

½ Tsp (1g) Cinnamon

3 Tbs (40g) Brown Sugar

2 Tbs (25g) Granulated Sugar

Directions:

1.     To make the dough, mix the flour and salt in a large bowl, then add the cold butter and use either a fork or your fingers to pinch the butter into the flour until all the butter is broken up into various sized pieces and the flour is mixed with it. Add the water and continue to pinch until the dough barely comes together. 

2.     Turn onto a floured surface and knead the dough then form it into a disk. Cover tightly with plastic wrap and refrigerate for 30 minutes. 

3.     Preheat the oven to 400 Degrees F (200C) and line a baking sheet with parchment paper. 

4.     To make the filling, add the pears, raspberries, flour, lemon juice, salt, cinnamon, sugar and brown sugar and mix well until the fruit is coated in all of the flavors and juice. 

5.     Remove the pie dough from the refrigerator and put onto a well-floured surface, then roll the dough into a 13-inch circle. The dough may need to warm up just a bit before it rolls out easily. If it cracks, just wet your fingers a little bit and push the cracks together. 

6.     Once the dough is rolled out, carefully transfer it to the sheet, then pile the fruit filling in the center of the dough, leaving a 2-inch bored around the whole circle. Fold up the edges of the dough around the filling, leaving the center exposed. 

7.     Brush the whole exterior with egg wash (one egg mixed with 1 tbs water) and sprinkle some sugar all over it. Bake for 30-35 minutes or until the dough is a deep golden brown. 

8.     Allow to cool for 15 minutes before cutting.