Vanilla Galette
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
A rustic, sweet pastry perfect for warm weather gatherings.
Ella x
Ingredients
- 250 gflour
- 150 ggranulated sugar
- 125 gunsalted butter(softened)
- 1 egglarge egg
- 1 mLvanilla extract
- 100 mLheavy cream(cooled)
- 400 graspberries(fresh)
- 50 gconfectioner's sugar
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
In a large bowl, whisk together flour, granulated sugar, and salt.
- 3
Add softened butter to the dry ingredients and mix until a crumbly mixture forms.
Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.
- 4
In a separate bowl, whisk together large egg and vanilla extract.
- 5
Add heavy cream to the egg mixture and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl to incorporate all the cream.
- 6
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- 7
Turn the dough onto a lightly floured surface and knead a few times until it comes together.
- 8
Transfer the dough to a 20cm (8 inch) tart pan with a removable bottom.
- 9
Arrange the raspberries in a pattern over the dough, leaving a 2cm (1 inch) border around the edges.
Tip: Use fresh raspberries for the best flavor and texture.
- 10
Fold the edges of the dough up over the raspberries, pressing gently to seal.
Tip: Make sure the edges are even and the filling is secure.
- 11
Bake the galette for 40 minutes, or until the pastry is golden brown and the filling is bubbly.
Tip: Don't open the oven door until the 40 minutes are up, as this can cause the galette to collapse.
- 12
Allow the galette to cool for 10 minutes before dusting with confectioner's sugar.
Tip: Serve warm or at room temperature, dusting with confectioner's sugar before serving.
- 13
Serve the galette warm, garnished with additional raspberries if desired.
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