This easy puff pastry raspberry galette is a quick and delicious dessert with a crispy, flaky crust and a juicy, sweet raspberry filling. Made with simple ingredients, it’s perfect for any occasion. Enjoy it warm with ice cream or whipped cream for an extra treat. No need for perfect shaping—this rustic tart is all about effortless elegance!
Ingredients Needed
Raspberry Filling:
- 250g (2 cups) fresh raspberries
- 50g (¼ cup) granulated sugar
- 3 tsp cornflour (cornstarch) or plain flour
Puff Pastry Crust:
- 1 sheet (30x30cm / 12×12 inch) frozen puff pastry, thawed
- 1 tbsp milk
- 1 tbsp sugar (for sprinkling)
How To Make Puff Pastry Raspberry Galette
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare the raspberry filling: In a bowl, gently toss together the raspberries, sugar, and cornflour (cornstarch). Set aside.
- Prepare the puff pastry: Line a baking sheet with parchment paper (you can use the parchment that comes with the pastry). Roll out the pastry into a loose circle—it doesn’t need to be perfect!
- Assemble the galette: Place the raspberry filling in the centre of the pastry. Fold the edges over, overlapping as needed, to create a rustic look.
- Brush and sprinkle: Brush the pastry edges with milk and generously sprinkle sugar on top.
- Bake the galette: Place in the oven and bake for 40 minutes, or until the pastry is golden brown.
- Cool and serve: Let the galette rest for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!
Recipe Tips
- Use cold puff pastry: Keep the pastry chilled until ready to use. This helps it stay flaky and crisp when baked.
- Don’t overfill the galette: Too much raspberry filling can leak out while baking. Keep the fruit in the center and fold the edges securely.
- Seal the edges well: Gently press the pastry folds together to prevent the juices from spilling out during baking.
- Bake until golden brown: Puff pastry needs proper baking time to get crispy. If it looks pale, let it bake a little longer.
- Let it rest before serving: The filling thickens as it cools. Let the galette sit for 10 minutes before slicing for the best texture.
How To Store Leftovers?
Let the galette cool to room temperature before storing. Place it in an airtight container or wrap it tightly in plastic wrap. Store in the fridge for up to 3 days. Enjoy it cold or at room temperature.
Nutrition Facts
Serving Size: 1 slice (1/8 of galette)
- Calories: 312
- Total Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 28mg
- Sodium: 137mg
- Potassium: 141mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 5g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Galette
Description
This easy puff pastry raspberry galette is a quick and delicious dessert with a crispy, flaky crust and a juicy, sweet raspberry filling. Made with simple ingredients, it’s perfect for any occasion. Enjoy it warm with ice cream or whipped cream for an extra treat. No need for perfect shaping—this rustic tart is all about effortless elegance!
Ingredients
Raspberry Filling:
Puff Pastry Crust:
Instructions
- Preheat the oven: Preheat your oven to 190°C (375°F).
- Prepare the raspberry filling: In a bowl, gently toss together the raspberries, sugar, and cornflour (cornstarch). Set aside.
- Prepare the puff pastry: Line a baking sheet with parchment paper (you can use the parchment that comes with the pastry). Roll out the pastry into a loose circle—it doesn’t need to be perfect!
- Assemble the galette: Place the raspberry filling in the centre of the pastry. Fold the edges over, overlapping as needed, to create a rustic look.
- Brush and sprinkle: Brush the pastry edges with milk and generously sprinkle sugar on top.
- Bake the galette: Place in the oven and bake for 40 minutes, or until the pastry is golden brown.
- Cool and serve: Let the galette rest for 10 minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Use cold puff pastry: Keep the pastry chilled until ready to use. This helps it stay flaky and crisp when baked.
- Don’t overfill the galette: Too much raspberry filling can leak out while baking. Keep the fruit in the center and fold the edges securely.
- Seal the edges well: Gently press the pastry folds together to prevent the juices from spilling out during baking.
- Bake until golden brown: Puff pastry needs proper baking time to get crispy. If it looks pale, let it bake a little longer.
- Let it rest before serving: The filling thickens as it cools. Let the galette sit for 10 minutes before slicing for the best texture.