Ohhh I absolutely adore raspberries & cream together, mix it with a bit of pastry & I'm in heaven. 

This Raspberry Galette is easy to make, bake & eat :). I hope you enjoy it as much as I do. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Pastry

250 g Bakers' Magic Gluten free flour

50 g Brown sugar

½ tsp Baking powder

½ tsp Salt (approx.)

210 g Butter

10 g Vanilla extract

1 Egg

15 - 25 g Hot water

Filling

500 g Cream cheese

40 g Thickened cream

10 g Vanilla extract

50 – 100 g Caster sugar

250 g Fresh raspberries

100 g Frozen raspberries (approx.)

Egg wash for brushing dough 

Raw sugar for sprinkling on top

Method

Pastry 

Combine together the dry ingredients (flour, sugar, baking powder & salt). Melt the butter. Mix in the remaining wet ingredients. Mix together the wet & dry ingredients before the wet ingredients cool. Store in the fridge until the dough is cool.

Knead the dough on a clean work surface (pastry mat, bench, baking paper) until it is soft & flexible. Roll the dough out to 3 mm roughly in a circular shape on a piece of baking paper.

Filling 

Turn oven on to 180 C.

Combine together the cream cheese, vanilla, & sugar. Crush the frozen raspberries & add to the mix. 

Place the cream cheese/raspberry mix in the middle of the dough leaving a ~10 cm gap around the edge. Top with the fresh raspberries. Optional – cut the dough around the outside (this makes it easier to fold the dough in on top of the filling).

Fold the outer dough into the middle on top of the filling. Optional – Brush dough with egg wash & sprinkle with raw sugar.

Bake at 180 C for approximately 45 mins.

Serve hot or cold with cream and/or ice-cream. 

Simply enjoy!