Enjoy this red and white holiday galette, including whole wheat crust, as an elegant plated dessert or teatime treat. Grass-fed butter is used as an omega-3-rich alternative to conventional (grain-fed) butter in the pastry.
Baking tip: Working with pastry
When making pastry, place an ice cube in the water to keep it as cold as possible, and add 1 Tbsp (15 mL) water to dough at a time. For ease of rolling, use a well-floured surface or two sheets of parchment paper, rolling from the centre out, rotating a quarter turn per roll; this will ensure a uniform circle and thickness.
Use pears and cranberries in place of apples and raspberries.
Apple Raspberry Galette with Butter Crust
Ingredients
- 1 1/2 cups (350 mL) whole wheat pastry flour or gluten-free all-purpose flour (with xanthan gum)
- 1 tsp (5 mL) evaporated cane sugar, plus more to garnish
- 1/4 tsp (1 mL) salt
- 3/4 cup (180 mL) unsalted grass-fed butter, cubed and very cold
- 1/4 cup (60 mL) ice water, as needed
- 1 egg, whisked, optional
- 1 1/2 cups (350 mL) peeled, cored, and cubed apple
- 2 cups (500 mL) fresh or frozen, undefrosted raspberries
- 2 Tbsp (30 mL) evaporated cane sugar
- 1/4 tsp (1 mL) ground cardamom or cinnamon, plus more to garnish
Nutrition
Per serving:
- calories355
- protein5g
- fat24g
- saturated fat15g
- trans fat0g
- carbohydrates34g
- sugars8g
- fibre7g
- sodium103mg
Directions
01
For pastry, in food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until only pea-sized pieces of butter remain. Working 1 Tbsp (15 mL) at a time, add ice water, pulsing after each addition, until dough holds together between your fingers. Dump onto piece of parchment paper and form into 2 in (5 cm) high disc; wrap and chill for at least 1 hour, until cold.
02
On lightly floured surface or between 2 sheets of parchment paper, roll dough into a rough circle 1/4 in (0.6 cm) high. Place on large parchment-lined baking sheet and chill until ready to assemble. Preheat oven to 425 F (220 C).
03
For filling, in large bowl, toss all filling ingredients together until combined. Mound into centre of rolled pastry, leaving 3 to 4 in (7.5 to 10 cm) gap around the outside. Fold pastry edges up around filling (it should look very rustic). Brush with egg wash for a shiny coating, if you wish. Lightly dust with cane sugar and some cardamom or cinnamon.
04
Bake for 5 minutes. Lower heat to 375 F (190 C) and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
