Enjoy this gorgeous Apple-Raspberry Galette with Butter Crust as a dessert or teatime treat. Grass-fed butter is used as an omega-3-rich alternative to conventional (grain-fed) butter in the whole-wheat pastry. Kids will love rolling it out—and the forgiving, rustic style of this sweet means it’s fine if the pastry is a little lopsided!
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Apple-Raspberry Galette with Butter Crust
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Ingredients
Pasty
- 1 1/2 cup whole wheat pastry flour or gluten-free all-purpose flour (with xanthan gum)
- 1 tsp evaporated cane sugar, plus more to garnish
- 1/4 tsp salt
- 3/4 cup unsalted grass-fed butter, cubed and very cold
- 1/4 cup ice water, as needed
- 1 egg, whisked (optional)
Filling
- 1 1/2 cups peeled, cored, and cubed apple
- 2 cups fresh or frozen, non-defrosted raspberries
- 2 Tbsp evaporated cane sugar, plus more to garnish
- 1/4 tsp ground cardamom or cinnamon, plus more to garnish
Instructions
For Pastry
- In food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until only pea-sized pieces of butter remain. Working 1 Tbsp at a time, add ice water, pulsing after each addition, until dough holds together between your fingers. Dump onto piece of parchment paper and form into 2 inch thick disk; wrap and chill for at least 1 hour, until cold.
For Filling
- In large bowl, toss all filling ingredients together until combined. Mound onto center of rolled pastry, leaving 3 to 4 inch gap around the outside. Fold pastry edges up around filling (it should look very rustic). Brush with egg wash for a shiny coating, if you wish. Lightly dust with cane sugar and some cardamom or cinnamon.
- Bake for 5 minutes. Lower heat to 375 F and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.
Recipe Notes
Per serving: 355 calories; 5 g protein; 24 g total fat (15 g sat. fat); 34 g total carbohydrates (8 g sugars, 7 g fiber);
103 mg sodium
