Vanilla Galette

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   In a large bowl, whisk together flour, granulated sugar, and salt.

3. 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. 4

   In a separate bowl, whisk together large egg and vanilla extract.

5. 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. 6

   Pour the wet ingredients into the dry ingredients and mix until a dough forms.

7. 7

   Turn the dough onto a lightly floured surface and knead a few times until it comes together.

8. 8

   Transfer the dough to a 20cm (8 inch) tart pan with a removable bottom.

9. 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. 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. 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. 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. 13

    Serve the galette warm, garnished with additional raspberries if desired.