When my original plan failed…welllp…this was the backup. This Galette is super simple and delicious.
For the dough
1/4 cup sour cream
1 Tbsp fresh lemon juice
1/4 cup cold water
1 1/4 cups all-purpose flour
1/2 Tsp salt
1/2 cup well chilled butter
For the filling
2 tablespoons raspberry jam
2 packages (6 ounces each) Raspberries
1/4 cup granulated sugar
2 teaspoons cornstarch
1 egg beaten, for brushing galette dough
2 tablespoons turbinado sugar, for sprinkling on galette dough
Whisk the sour cream, lemon juice and water. Place in the freezer whilst you get the rest of the ingredients ready. It should be really cold, but not frozen.
In a bowl mix the flour and salt. Cut the butter into small cubes and drop into the flour. Cover the butter evenly with the flour. Cut the butter into the flour until it looks like cornmeal with pea size bits.
Pour the sour cream mixture into the flour 5 seconds at a time. Toss the flour to distribute the evenly into the dough. Keep pouring the liquid until the dough holds together with no extra dry flour. It’ll feel much wetter than regular pie dough. Gather the dough into a disc, cover with plastic wrap and place it in the refrigerator for at least an hour.
Center a rack in the oven and preheat to 350 degrees F. Take the galette dough from the refrigerator and place on parchment paper. Roll out the dough to form about a 10 inch circle. Place the parchment paper with the dough onto a baking sheet.
Spread the raspberry jam from the center of the galette, leaving a 2 inch border. In a bowl, combine raspberries with sugar and cornstarch. Stir gently to combine. Arrange fresh raspberries on top of the jam. Fold dough over the 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. Let the galette cool on a wire rack for about 30 mins to let the filling set before slicing it.