Raspberry Galette

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball. Remove dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

Center a rack in the oven and preheat to 350ºF. Remove galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a circle about 10-inches wide. Slide the parchment paper with the dough onto a baking sheet.

Spread raspberry jam in the center of the galette. In a medium bowl, combine raspberries with sugar and cornstarch. Gently stir to combine. Arrange fresh raspberries on top of the jam, leaving a 2-inch border. Fold dough border over raspberries, overlapping where necessary and pressing gently to adhere the folds. Using a pastry brush, lightly brush the edge of the dough with the beaten egg. Sprinkle with turbinado sugar.

Bake galette for 45 minutes, or until crust is golden brown. Transfer baking sheet to a wire rack and let galette cool to room temperature before slicing. Slice and top with powdered sugar, whipped cream, or vanilla ice cream, if desired.

Note: You can make the galette dough in advance. It will keep in the refrigerator for 3 days. You can also freeze the dough for up to one month. Defrost the frozen dough before rolling out.

Check out our other Raspberry Pies!