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Raspberry Einkorn Galette

Rachel
It is raspberry season, and while we don't grow raspberries, here is Florida. There is an abundance of raspberries in the grocery stores right now. Follow along with me as I make this sweet and tart easy rustic dessert.
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Prep Time 30 minutes
Cook Time 50 minutes
Course Dessert
Servings 8

Ingredients
  

Einkorn Crust

  • 2 Cups Einkorn all-purpose flour
  • 1/2 Tsp Salt
  • 1 1/4 Cup Cold butter
  • 1/4 Cup Ice water
  • 1 Egg fir egg wash
  • Extra sugar to sprinkle on top of crust

Raspberry Filling

  • 12 ounces Fresh raspberries
  • 1/4 Cup Maple sugar or brown sugar
  • 2 Tbsp Einkorn all-purpose flour

Instructions
 

Making the Crust

  • In a large bowl, mix the flour and salt.
  • Using a cheese grater, grater the very cold butter into the flour and salt mixture. Mixing is occasionally with a fork so that the butter is evenly coated with flour.
  • Once the butter and flour are mixed together,  add the cold water and mix together with a fork.
  • The dough will be crumbly and slightly moist. Once the dough is mixed as best you can with a fork, use your hands to press and bring the dough into a ball form. Being careful not to make the dough too warm.
  • Once the dough is in a flat ball, wrap in parchment paper and place in the refrigerator for 15 to 30 minutes.
  • While the dough is chilling, start on making the filling for the galette.

Raspberry Filling

  • In a medium-sized bowl, add raspberries, sugar, and flour. Gently mix until all of the raspberries are covered with sugar and flour.
  • Remove the dough from the refrigerator.  Preheat the oven to 350F.  Once a floured surface, roll the dough in a 12 inch circle shape.
  • Add the raspberry filling to the center of the dough. Gently spread out the raspberries sonthatbthey are in a flat layer, but about 1 or so from the edge of the dough.
  • Gently fold over the edges of the dough 1 to 2 over the raspberry filling . The entire dough circle will now have a crust on the edge of the galette.
  • Move the galette onto a parchment lined baking sheet
  • Crack 1 egg in a bowl and scramble.  Then, using a brush, brush the edges of the crust with egg and then sprinkle with sugar. This will give the crust a little extra golden brownness.
  • Bake it for 45 to 55 minutes,  depending on how cold your crust was when starting to bake.
  • When done, the crust will be golden brown, and the center filling will be slightly bubbly.
  • Your raspberry Einkorn galette is now ready to enjoy! I hope you enjoy this beautiful and tasty treat as much as we do!