A galette is a French style stuffed pastry. They are made with a pate brisee dough and can be either sweet or savory. This one is sweet, and the filling is a bit tart. If you want a sweeter filling, simply add more sugar. I like to think of I a galette as a rustic pie. You could fill the pastry with anything from apples to rhubarb. I think adding a little cinnamon or nutmeg would be fabulous!
Let's Get Cooking!
1 1⁄2 Cup (24 tbs)
1 1⁄4 Cup (20 tbs)
1 , chilled and cut in to pieces
Combine the berries with the sugar and cornstarch. Set aside.
In a food processor fitted with a metal blade, combine the flour, salt, sugar and chilled butter. Pulse the processor until butter is incorporated and pea sized. Combine egg and water and add to processor while running. Once the dough is formed, stop the processor. Gather in to a ball and wrap in saran wrap. Chill for only 1 hour or it will be too hard to roll out.
Preheat oven to 400 degrees.
Flatten dough slightly and roll out on a floured board to a 1/4 inch (or slightly less) thickness. (Don't worry about the edges being rough, that is part of the look of the tart.)
Remove to a parchment covered baking sheet.
Fill the center of the tart with the raspberry mixture and fold sides of tart up over the filling. If desired brush on some beaten egg and sprinkle with decorator sugar.
Bake for 30 minutes or until tart is golden brown and filling is bubbly