Raspberry Galette

Close-up of a rustic galette, with flaky golden pastry slices filled with bright summer raspberry filling, bits of sugar on the crust, and some vibrant filling oozing out onto a white surface.

5 from 3 votes

This raspberry galette is sweet, juicy, and buttery with a hint of vanilla and lemon. The flaky puff pastry and crunchy sugar crust make it taste like summer in every bite.

Course Dessert

Keyword Raspberry galette, Raspberry galettes recipe, Rustic Summer Raspberry Galette

Prep Time 15

Cook Time 30

Servings

Calories 366

Author Erren Hart

Ingredients

1 sheet frozen puff pastry thawed
½ cup raspberry jam warmed to loosen
1 ½ cups fresh raspberries
1 tablespoon cornstarch
2 tablespoons granulated sugar
1 teaspoon lemon zest optional
½ teaspoon vanilla extract optional
¼ cup old fashioned oats or rolled oats
1 egg for egg wash
1 tablespoon milk or water
Coarse sugar like turbinado or raw sugar, for sprinkling

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll the puff pastry sheet on a lightly floured surface into a 12-inch diameter circle.
Transfer the puff pastry to your prepared baking sheet and sprinkle the oats over the middle of the round, leaving a two-inch border.

Make the filling

In a mixing bowl, combine the fresh raspberries, cornstarch, sugar, lemon zest, and vanilla.
Gently fold in the raspberry jam—you want it juicy but still slightly chunky.
Spoon the raspberry filling into the center of the puff pastry, leaving a 2-inch border around the edges.
Fold the edges up over the filling, letting the pastry pleat naturally as you go. The center should stay open.
Mix the egg + milk/water and brush the pastry edges.
Sprinkle the crust with coarse sugar for extra crunch and sparkle.
Bake for 25–35 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
Let it cool on the pan for at least 10 minutes to help the filling set slightly.

Notes

Erren's Top Tips

You can use pie crust in place of puff pastry. Just roll it to an 1/8-inch thickness and bake at 400°F for 40 to 45 minutes covered with foil for the first half of the bake.

Thaw the puff pastry fully.
Let it thaw in the fridge for a few hours or on the counter for 30–40 minutes. If it’s too cold, it’ll crack when you roll it. Too warm? It gets sticky and hard to handle.

Keep it cold before baking.
After assembling the galette, pop it in the fridge for 10–15 minutes before baking. This helps the pastry puff up nicely and hold its shape.

Don’t skip the oats.
They soak up the juices from the berries and keep the bottom from getting soggy. No one wants a soggy galette!

Gently fold the jam.
Mix the jam in after everything else so the berries don’t get smashed. You want some whole berries in every bite.

Rustic is the vibe.
The folds don’t need to be perfect! Embrace the imperfect, cozy look—it’s part of the charm.

Use parchment paper.
Lining your baking sheet helps the galette bake evenly and makes cleanup a breeze.

Storage & Freezing Instructions

To Store:
Let the galette cool completely, then store it covered at room temperature for up to 1 day. For longer storage, pop it in the fridge for 3–4 days. You can reheat slices in a toaster oven or low oven to bring back the crispness.

To Freeze (Before Baking):
Assemble the galette and freeze it on the baking sheet until solid. Wrap in plastic wrap and foil, then freeze for up to 1 month. Bake straight from frozen—just add 5–10 extra minutes.

To Freeze (After Baking):
Let it cool completely, then wrap tightly and freeze for up to 1 month. Reheat in a 350°F oven until warmed through and crisp.

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