Raspberry Galette

Yields
1 galette | Serves 4–6

Ingredients

For the Crust

• 1/2 cup all-purpose flour, plus 2 tsp. (plus extra for rolling)
• 2 tsp. granulated sugar
• 1/8 tsp. fine sea salt or table salt
• 2 tbsp. cold salted butter, cut into small 1/4-inch cubes
• 1/4 tsp. white vinegar
• 2–3 tbsp. ice-cold water

For the Filling

• 6 oz. fresh raspberries (about 1 1/2 cups)
• 2 tsp. all-purpose flour
• 4 tsp. granulated sugar
• Zest of 1 lemon (about 1 tsp.)
• 1 tsp. fresh lemon juice

For Assembly & Finishing

• 1 large egg yolk, lightly beaten with 1 tsp. water (egg wash)
• 1–2 tbsp. coarse sugar (such as turbinado or demerara)
• 2–3 tbsp. apricot jam, warmed and strained (for glaze)
• Vanilla ice cream, for serving

Instructions

1. Make the Dough
In a medium bowl, whisk together 1/2 cup flour, 2 tsp. sugar, and salt until well combined. Add the cold, diced butter and work it into the flour using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible—this creates those flaky layers. In a small bowl, stir together the white vinegar and 2 tbsp. cold water. Drizzle this over the flour mixture and gently mix with a fork until the dough looks shaggy and begins to come together. If it feels too dry and won't hold when pinched, add the remaining 1 tbsp. water, 1 tsp. at a time. Turn the dough out onto a clean surface and gently press it into a flat disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

2. Preheat and Prep
Position a rack in the center of your oven and preheat to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.

3. Prepare the Filling
In a medium bowl, gently toss the fresh raspberries with 2 tsp. flour, 4 tsp. sugar, lemon zest, and lemon juice. The flour helps absorb any excess moisture released during baking, while the lemon zest and juice brighten the berries with a pop of citrus. Set the filling aside while you roll out the dough.

4. Roll and Assemble
On a lightly floured surface, roll the chilled dough into a roughly 10-inch circle, about 1/8-inch thick. Don't worry about perfect edges—rustic is what makes a galette beautiful! Carefully transfer the dough circle to your prepared baking sheet. Spoon the raspberry mixture into the center of the dough, leaving a 2-inch border around the edges. Arrange the berries in a relatively even layer. Working your way around the circle, gently fold the edges of the dough up and over the berries, pleating as you go to create those signature rustic folds. The center should remain open with berries peeking through. Press gently to seal any cracks in the dough.

5. Brush and Bake
Using a pastry brush, brush the exposed crust generously with the beaten egg wash—this will give it a beautiful golden color. Sprinkle coarse sugar over the egg-washed crust for a gorgeous sparkly finish and delicate crunch. Bake on the center rack for 35–40 minutes, or until the crust is deep golden brown and the berry juices are bubbling. If the crust starts to brown too quickly, loosely tent the galette with foil during the final 10 minutes of baking.

6. Glaze and Serve
Remove the galette from the oven and let it cool on the baking sheet for at least 15–20 minutes—this allows the filling to set and makes slicing much neater. While the galette is still slightly warm, warm the apricot jam in the microwave for 15–20 seconds, then strain out any fruit chunks for a smooth glaze. Using a pastry brush, gently brush the warmed jam over the berries for a glossy, bakery-worthy finish. Slice and serve warm or at room temperature with a generous scoop of vanilla ice cream. The combination of tart berries, buttery crust, and creamy ice cream is absolutely perfect.

Cold Butter
Cold, diced butter is the secret to a flaky, tender crust. As it bakes, the cold butter creates steam pockets that give you those beautiful, buttery layers. Keeping it cold until the dough comes together is key to that melt-in-your-mouth texture.

Fresh Raspberries
Fresh raspberries bring a burst of tart, fruity flavor that's perfectly balanced with sugar and lemon. Their natural juices bubble and caramelize during baking, creating a jammy filling that's both sweet and tangy.

Lemon Zest & Juice
Freshly grated lemon zest and a squeeze of juice brighten up the raspberries, adding a pop of citrus that cuts through the sweetness. The zest brings aromatic oils that make every bite feel fresh and vibrant.

Apricot Jam Glaze
A warm brush of apricot jam creates a gorgeous glossy finish that not only looks bakery-perfect but also adds a subtle sweetness and helps seal in the berry juices. It's the final touch that makes this galette truly shine.

Coarse Sugar
Sprinkling coarse sugar (like turbinado or demerara) on the crust before baking gives it a beautiful sparkle and delicate crunch that contrasts perfectly with the tender, flaky pastry