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Chocolate Raspberry Galettes
A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.
- Yield: 1 six-inch galette 1x
Ingredients
Units
Scale
The pie/tart dough (aka pate brise)
- Flour 2.5 cups
- Salt 1/2 tsp
- Butter 8oz
- Water 1–2 tbls
The filling
- 1/2 cup fresh or frozen berries or fruit
- 1/4 cup Semisweet chocolate chips
- 1 tbsp flour
- 1.5 tbsp maple syrup, sugar or honey
Instructions
- Measure your flour and salt into a food processor.
- Cut cold butter into 1/4 inch cubes and add to the machine.
- Add 1-2 tablespoons of water as needed to get the dough to form, then allow the machine to work it for 10-20 seconds to develop enough strength to be handled and shaped.
- shape the dough into four 4-oz discs, 5-6-inches wide and 1/2-inch thick. Place in the fridge to chill for at least one hour or over night. They can be kept frozen and ready indefinitely.
- Once your dough is cold and firm from the fridge, flatten out into 8-9 inch round, about 1/8 -inch thick.
- In the center layer chocolate chips, a dusting of flour, raspberries, and a sprinkling of sugar. Repeat, until you your galette is filled, then fold the dough up around the sides to make a container for all the goodness!
- Place on a silpat or parchment paper and bake at 400 until golden brown. Egg wash the crust for an extra golden hue.
Notes
Whole Grain Considerations – Making tart or pie dough with whole flour is simple, but requires a different approach than when using white flour. As white flour is apt to get tough, it’s very important not to over work it. whole wheat dough has the opposite problem. It ‘s so tender that if you don’t knead it a bit, it won’t hold together well enough to roll out and conform the pan or shape you desire.