Black raspberries are fleeting — they show up for a few weeks in late June and then they're gone. A galette is the right way to treat them: minimal intervention, maximum fruit. The free-form crust is forgiving, the filling is just berries, sugar, and a little cornstarch. Let it bubble and cool before you cut it.
Details
Time: 1 hour 15 minutes (including chill time) | Serves: 6–8
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tbsp sugar, plus 2 tbsp for filling
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cut into cubes
- 3–4 tbsp ice water
- 2 cups fresh black raspberries (Good Soil Farmers)
- 1½ tbsp cornstarch
- 1 tsp fresh lemon juice
- 1 egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling
- Powdered sugar, for finishing
Instructions
- Make the dough: Whisk flour, 1 tbsp sugar, and salt together. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Flatten into a disc, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Toss black raspberries with 2 tbsp sugar, cornstarch, and lemon juice. Let sit for 5 minutes.
- Roll the chilled dough into a rough 12-inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
- Mound the berry filling in the center, leaving a 2-inch border. Fold the edges up and over the berries, pleating as you go. Brush the crust with egg wash and sprinkle with turbinado sugar.
- Bake for 35–40 minutes until the crust is deep golden and the filling is bubbling. Cool for at least 20 minutes before slicing — the filling needs time to set.
- Dust with powdered sugar just before serving. Serve with crème fraîche or vanilla ice cream.
Variations
Add a thin layer of almond cream (frangipane) under the berries for a richer galette. A few sprigs of fresh thyme in the filling add an unexpected herbal note. If you have a mix of black and red raspberries, use them together.
From Your Box
Black raspberries are from Good Soil Farmers. Unlike blackberries, they're hollow at the center when picked — smaller, more intensely flavored, and deeply purple-black. Store in a single layer in the fridge and use within 2–3 days. They freeze beautifully if you can't get to them in time.
