Raspberry Ginger Stone Fruit Galette
Ingredients
Crust
-
1½
cups
flour
-
½
teaspoon
kosher salt
-
8
tablespoons
unsalted butter, cold, cut into ½ inch cubes
-
3-6
tablespoons
cold buttermilk or water
Filling
-
3
cups
sliced stone fruit
-
¼
cup
brown sugar
-
1
inch
fresh knob fresh ginger, grated
-
1
tablespoon
bourbon (optional)
-
1
tablespoon
cornstarch
-
juice from ½
lemon
-
1½
cups
fresh raspberries
-
1
egg
-
to taste
coarse sugar for sprinkling
Instructions
- Prepare the crust by mixing flour and salt, then incorporating cold butter until the mixture resembles small peas.
- Add buttermilk or water gradually until the dough comes together, then knead lightly and refrigerate.
- Combine sliced stone fruit, brown sugar, grated ginger, bourbon, cornstarch, and lemon juice in a bowl.
- Roll out the chilled dough and transfer it to a baking sheet lined with parchment paper.
- Arrange the fruit mixture on the dough, leaving a border, and sprinkle raspberries on top.
- Fold the edges of the dough over the filling, brush with beaten egg, and sprinkle with coarse sugar.
- Chill the galette for 15 minutes before baking.
- Preheat the oven to 400°F and bake for 45-50 minutes until the crust is golden and the fruit is soft.
- Allow to cool slightly before serving warm or at room temperature, ideally with ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
303
Total fat
15g
Total carbohydrates
41g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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