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Indulge in the sweet simplicity of this Rustic Raspberry Galette! With its flaky, buttery crust and vibrant raspberry filling, this dessert is as visually stunning as it is delicious. Perfect for when you want to impress with minimal fuss, this galette embraces the beauty of imperfection. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of decadence.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine 1 1/4 cups of all-purpose flour, 1/2 tablespoon of sugar, and a pinch of salt. Add 1/2 cup of cold unsalted butter, cut into small cubes, and blend the mixture with a pastry cutter until it resembles coarse crumbs.
Gradually add 3-4 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, in another bowl, mix 2 cups of fresh raspberries with 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 1 teaspoon of vanilla extract. Toss gently to combine.
Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter. Transfer the dough to the prepared baking sheet.
Pile the raspberry mixture in the center of the dough, leaving a 2-inch border. Gently fold the edges of the dough over the raspberries, pleating as you go, to encase the filling while leaving the center exposed.
Beat 1 egg with a splash of water and brush the egg wash over the crust. Sprinkle some coarse sugar on the crust for an added sparkle and crunch.
Bake for 35 minutes or until the crust is golden and the raspberry filling is bubbling. Allow to cool slightly before serving.
Serve warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream!
