Summary Raspberry Galette…made with love

Lately I’ve been making a lot of sweets (or trying too…I had a sweet bread disaster here  ), cause my boyfriend won’t butt out of the kitchen.

He’s been cooking something almost every day or in the week-end. Very delicious dishes and sauces, I am definitely not complaining about that, but I miss trying some interesting combinations of ingredients from my favorite blogs, working with some vegetables,  waiting anxiously for the result…I’ll put my foot in the door soon, pinky swear tease .

Raspberry Galette

In the meantime have a look at this pretty raspberries and  galette. This is one dessert I know it will impress no matter how I mix the dough, cut it, bake it or arrange it (unlike cakes…still a nightmare for Mr. Bunny).

Raspberry Galette

PS: I managed to smash a bowl and burn a finger, but these are not a part of the instructions

Mr. Bunny vs Galette 1-0 (Mr. Bunny vs Sweet Bread 0-1 )



1 and ½ cup flour (200 grams), sifted
3 tablespoons (40 grams) granulated sugar (plus 1 tablespoon/15 grams for decorating)
Pinch of salt (1/4 teaspoon)
100 grams butter
1/4 cup (60 ml) ice cold water


2 cups (250 grams) raspberry
4 tablespoons (55 grams) granulated sugar
2 tablespoons (15 grams) flour, sifted


  1. In a medium size bowl whisk together the flour, sugar and salt
  2. Cut the butter in pieces and add over the dry ingredients. With your hands, start breaking down the pieces of butter, mixing with the flour. If you don’t like getting your hands greasy and dirty, I recommend using the food processor with the cutting blades, but not the mixer. Fold them until you obtain a crumbly consistency and there are no pieces of butter left.
  3. Put the mixture on a kitchen surface and make a small well. Add around 40ml of ice cold water in the well and gently add some flour, without breaking the walls. When the water is absorbed, add all the flour and mix it. You should be able to form a pastry ball       Raspberry Galette Raspberry Galette
  4. Gradually add a bit more water, until the whole dough holds in a small ball (it shouldn’t be too wet, sticky or too dry) and you are able to knead it. Knead the pastry flour with your hands: push down in the pastry with the back of your palm then fold towards you with the other hand. Push down, fold towards you, push down, fold towards you.
  5. Wrap the dough in a plastic food wrap and let it rest in the fridge for about 1 hour.                                                                                  Raspberry Galette
  6. While the dough is in the fridge start preparing the filling. In a medium bowl add the raspberries with the sugar, gently mix and let the sugar work its magic until the dough rests in the fridge.
  7. After 1 hour passed, dust the working surface with a bit of flour. It’s time to work with the dough again. Put the dough on your working surface and flatten it a bit with the palm of your hand. Dust your hands, dough and a rolling pin with a very thin layer of flour. Gently spread the dough into a thin more or less round shape. Don’t worry about pretty edges, it’s supposed to look rustic.
  8. Preheat oven to 180 degrees Celsius , so it has the desired temperature by the time you are ready with the dough. Should take around 10-15 minutes depending on oven.
  9. Add your silicon mat or you parchment paper on a tray and transfer the pastry sheet by rolling the dough on the rolling pin (I found a video here for visualization, min 0:45)                                                                                                                 Raspberry Galette
  10. Cover your raspberries with 2 tablespoons of flour and give it a gently stir, until raspberries are well coated (the flour will absorb the juices while baking).                                                                 Raspberry Galette
  11. With a spoon, transfer the fruit filling in the middle of the pastry sheet, leaving about 3-5 cm of empty edges.
  12. Gently fold the edges over the filling. *For some extra cute finishing touches see below
  13. Spread the sugar over the pastry crust.
  14. Place it in the oven for about 25 minutes or until the crust is golden – brown and fruits are bubbling.**

*You can cut the rough edges with a knife and use this extra dough by rolling a sheet and cutting some shapes with a cookie cutter or a simple round glass or bottle cap. Use these shapes to decorate the galette.

**If your galette is in the oven for more than 25 minutes and it’s not turning golden – brown, you can switch the oven to “heat only from the top”. Don’t worry about the juices overflowing, going through the cracks, it’s homey and rustic like 😉

Raspberry Galette                                                                                                     Raspberry Galette

 Inspiration: Sally’sBakingAddiction

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