Black Raspberry Gallette
This free-form Black Raspberry Gallette is full of fresh berries with minimal sugar. It's the perfect healthier dessert to close out summer.
Servings: 8 slices
Pastry board and cloth (optional)
Pastry blender (optional)
Stand mixer with whisk attachment
Combine the flour and salt in a large bowl.
Then, use a cheese grater to grate the butter into the bowl. Use your hands or a pastry blender to mix it in and incorporate it further.
When all the butter is spread throughout in pea-sized pieces, add the water one tablespoon at a time until it all comes together.
Preheat the oven to 400 degrees and turn out the dough onto a lightly floured surface or pastry cloth. Roll it out in a circle until it is about 1/4 inch thick.
Transfer the crust to a sheet pan lined with parchment paper and set aside until the filling is ready.
In a large bowl, gently toss the berries with honey and lemon juice. Adjust the honey quantity based on preference and the sweetness of the berries.
Transfer the berries to the center of the pie crust, leaving two inches of crust around the edges uncovered.
Fold the extra crust in towards the center of the gallette. It does not need to completely cover the berries.
If desired, sprinkle the top of the gallette with cinnamon sugar. Bake at 400°F for 20-25 minutes or until the crust is golden brown and the berries are bubbling.
Remove from oven and let cool before serving with freshly whipped cream. Enjoy!
Using a chilled bowl and whisk attachment for a stand mixer, beat the whipping cream until stiff peaks begin into form.
Slowly add the vanilla and sugar and continue whipping until it reaches desired consistency. Scoop a generous dollop on a slice of pie and enjoy!
If you want to avoid refined sugar in the whipped cream, use a drizzle of pure maple syrup or honey instead of powdered sugar. You may have to whip a little longer to get the same thick consistency.
Make sure to use whipping cream without any additives.
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