I almost literally battled a bear to get the raspberries for this Rasberry Ginger Fruit Galette. I was out picking fresh raspberries deep in the bush and lo and behold, there's a mama bear on the other side of the berry patch. Even though my friends sometimes call ME mama bear, I decided to let her have that area without a fight and found my berries elsewhere. That experience just made this dessert taste all that much better. Take that store bought berries!
I used a combo of peaches, nectarines, plums, and BC cherries for the filling. I loved the full mixture, but you can use just one or two fruits. I would use peaches and cherries, or nectarines and cherries. Because I love. Berries so those are staying in no matter what. I tossed this mix with a little brown sugar, fresh ginger, and a splash of maple bourbon and then placed the mix inside the pie crust and topped it with fresh raspberries.
Serves: 8
INGREDIENTS: Crust:
1 1/2 cups flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold + cut into 1/2 inch cubes
3-6 tablespoons cold buttermilk or water
OR you can use a pre-made crust and skip step one completely. I know you're busy so I'm not judging. I use this rolled one from Pillsbury sometimes.
Filling:
3 cups sliced stone fruit
1/4 cup brown sugar
1 inch fresh knob fresh ginger, grated
1 tbsp bourbon (optional)
1 tbsp cornstarch
juice from 1/2 a lemon
1 1/2 cups fresh raspberries
1 egg
coarse sugar for sprinkling (I used vanilla sugar)
INSTRUCTIONS:
1. Place the all-purpose flour, and salt in a large bowl. Add the butter and then use your fingers to break the butter into the flour until the mixture is the size of small peas. Add 3 tablespoons buttermilk and mix with a wooden spoon, drizzling in more as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. At this point you can cover the dough and place it in the fridge while you prepare the filling, or for up to one week. 2. In a bowl, toss together the stone fruit, brown sugar, ginger, bourbon (if using), cornstarch and lemon juice. 3. Take your dough from the fridge. Lightly flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Arrange the fruit over the dough in an even layer, leaving a 1 inch border around the dough. Pour any remaining juices left in the bowl over the fruit. Sprinkle the raspberries over top. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough. 4. Place the galette in the fridge for 15 minutes or until ready to bake. 5. Preheat the oven to 400 degrees F. Bake the galette for 45-50 minutes or until the crust is golden and the fruit is soft and caramelized. Allow to cool slightly. Serve warm or at room temperature with a large scoop of ice cream.