Go Back
+ servings

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.
0 from 0 votes
Print Pin
Course: Dessert
Cuisine: French
Keyword: blackberry, blueberry, gallette, pastry, pie, pie crust, raspberry, wild berry
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 slices
Author: Rachel Alexandra

Equipment

  • Sheet pan
  • Rolling Pin
  • Pastry board and cloth (optional)
  • Pastry blender (optional)
  • Stand mixer with whisk attachment

Ingredients 

Crust

  • cup whole wheat pastry flour
  • ½ cup Organic Valley butter (chilled)
  • ¼ cup ice cold water
  • Pinch Celtic sea salt

Filling

  • 3 cups wild black raspberries (or berry of choice, fresh or frozen)
  • 1-2 Tbsp raw honey (to taste)
  • 2 tsp lemon juice

Whipped Cream

  • 8 oz Organic Valley heavy whipping cream
  • ¼ cup powdered sugar
  • ¾ tsp pure vanilla extract

Instructions

Crust

  • 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.

Filling

  • 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!

Whipped Cream

  • 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!

Notes

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.
Tried this recipe?Tag your photo with @roots_and_rosemary