This Raspberry Galette is the rustic and farmhouse chic cousin of the pie. You get the buttery flaky crust, the flavorful filling, and none of the hard work
For the crust
- 2 Cups flour
- 1 Cup cold butter
- ¼ Cup cold water
- 1 Tbsp sugar
For the filling
- 2 Cups raspberries
- 1 Cup sugar
- ¼ Cup water
- 1 Tbsp cinnamon
- 1 Tsp nutmeg
Preheat the oven to 350 degrees. Grease and flour a baking tray.
In a food processor mix all the ingredients for the crust and pulse until thick.
Remove from the food processor and set it aside.
For the filling, combine in a pot over low heat the raspberries with the water, sugar, cinnamon, and nutmeg. Stir until obtaining a jam consistency.
Sprinkle flour over a flat surface and stretch the dough using a rolling pin. Transfer the dough to the baking tray.
Place the raspberries in the center and fold the edges over them to make it look like a bowl, leaving the center open.
Bake it to the oven for 25-30 minutes or until done.
Serve and enjoy.