Rustic Raspberry Galette Recipe
This Raspberry Galette is filled with generous amounts of creamy almond paste and bright fresh raspberries all wrapped up in a buttery, flaky pie crust. Ready in under an hour with minimal effort!
Servings 6 servings
Preheat the oven to 375F. Combine the raspberries, lemon juice, and coconut sugar in a bowl and mix. Set aside. **If you're using frozen raspberries, mix 1 teaspoon of cornstarch in with the berries.
Place pie crust on a parchment lined baking sheet
Roll out the almond paste in a circle and place on pie crust. There should be about 1/2 to 1 inch between the edge of the almond paste and edge of the pie crust.
Pour raspberry mixture on top of the almond paste.
Fold the pie crust up and over the raspberries into a hexagon-like shape (check out the post above for photos).
Brush the pie crust with the egg wash and dab small pinches of butter over the raspberries.
Sprinkle with raw sugar crystals and sliced almonds.
Bake for 40-45 minutes, until crust is golden brown
Remove from oven and let cool for 30 minutes before slicing it.
- Be careful not to make any holes in the pie crust. Holes will cause the liquid from the raspberries to leak out.
- Frozen raspberries can be used in place of the fresh. Thaw them out completely and let them drain before using them.
- Let it cool for the full 30 minutes before slicing it. Otherwise the juice from the raspberries may leak out.
- You can substitute strawberries, blackberries, raspberries or a mixture of all of them!
- For an even lighter crust, substitute puff pastry for the pie crust.
Serving: 1slice | Calories: 312kcal | Carbohydrates: 34g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 141mg | Fiber: 2g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1.4mg