We went to a barbecue last weekend, and I planned on bringing dessert. Usually I am full of ideas, and the hard part is making a selection from one of the finalists. For some reason, this time was different. I racked my brain and flipped through a stack of cookbooks, but nothing seemed right to me. Chocolate was too rich, and a tart was a bit fussy for nibbling on in someone’s backyard.
I had summer berries on the brain, so I ended up baking a raspberry galette. With an appealingly rustic look, a freeform galette is all the crust you could possibly want without the work and precision required for constructing a tart. As the raspberries were in the oven, they softened creating a jammy layer on the bottom. After debating what to bake, the galette was a big hit.
3/4 cup all-purpose flour plus more for dusting
1/2 cup plus 1 tablespoon almond flour
2 teaspoons granulated sugar
1/2 teaspoon salt
Juice and zest of 1 lemon
1 stick (4 ounces) unsalted butter, cold and cubed
1/4 cup ice water
3 cups fresh raspberries
1 large egg, lightly beaten
Sanding sugar, optional
For the dough, combine the all-purpose flour, 1/2 cup almond flour, 1 teaspoon sugar, salt and lemon zest in the bowl of a food processor. Add the butter and pulse until the mixture resembles the consistency of coarse breadcrumbs. With the motor running pour the water through the feeder tube and process until the dough forms, about 15-30 seconds. Flatten the dough into a 1-inch thick disk, cover in plastic wrap and rest in the refrigerator for 1 hour.
For the filling, combine the lemon juice, raspberries, remaining almond flour and remaining sugar in a medium bowl and set aside for 10 minutes.
Preheat the oven to 425 degrees F. Line a sheet pan with parchment.
On a well-floured work surface, roll out the dough into a rough 12-inch diameter circle and transfer the dough to the sheet pan. Place the raspberries in the center of the dough leaving a 3-inch border at the edge. Fold the edges partially over the raspberries. Brush the dough with the egg and sprinkle with sanding sugar, if using.
Bake the galette for 30 minutes until the crust is golden brown. Cool for at least 15 minutes. The galette can be served warm or at room temperature.