Almond and Raspberry Galette

Makes 1 Galette | Serves 8-10

  • Galette Dough

  • Almond Paste 

  • 2 6-ounce containers of fresh raspberries, washed and dried 

  • 1 tablespoon granulated sugar 

Galette Dough:

  • 2 1/2 cups all-purpose flour 

  • 1 tablespoon granulated sugar 

  • 1 teaspoon kosher salt 

  • 12 tablespoons unsalted butter 

  • 1/4 - 1/2 cup cold water 

Almond Paste: 

  • 1 cup almond flour 

  • 1 cup confectioners sugar 

  • 1 teaspoon almond extract

  • 1 egg, white and yolk separated 

Preheat the oven to 375 degrees F. 

Place the flour, sugar, kosher salt, and butter into the bowl of a food processor and pulse until the mixture resembles wet sand. While pulsing, slowly pour in 1/4 cup of water until the dough pulls together into a ball. If the mixture looks too dry, slowly add up to 1/4 cup more water. Dump the dough onto a clean surface and quickly knead it into a round disk. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 

Wipe the inside of the food processor clean then add the almond flour, confectioners sugar, almond extract, and egg white to the bowl fitted with the steel blade. Set the egg yolk aside. Pulse the mixture until it pulls together to form a paste. Transfer to a side dish, cover with plastic wrap and set aside. 

Mash one container of the raspberries with 1 tablespoon of granulated sugar and set aside. 

Remove the chilled dough from the refrigerator and dust a clean surface and rolling pin with flour. Roll the dough into a 14-inch circle. Cut off any ragged edges with a knife. Leaving a 1-inch border, dot the dough with small bits of almond paste and top the almond paste with the mashed raspberries. Fold the 1-inch border inward on top of the galette then place the remaining whole raspberries upward inside the crust. Whisk the egg yolk with a touch of water and then brush the crust with the egg wash then sprinkle with granulated sugar. 

Bake for 45-50 minutes, rotating halfway through the baking time, until the crust is golden brown. Remove from the oven and allow to cool before serving.