quick raspberry and elderflower galette

March 1, 2018

quick raspberry and elderflower galette



• 340g flour (you can also substitute with spelt flour)
• 225g cold butter, cubed
• 120g crème fraiche

egg wash

• 1 egg yolk
• 1 tbsp milk


• 500g raspberries
• zest of 1 lemon
• 40g caster sugar (or less if your berries are nice and sweet)
• 2 tbsp elderflower water (rose water is also great)
• raw sugar to scatter
• icing sugar to dust and edible flowers (optional)

Throw all the pastry ingredients in a bowl. Massage with your hands until a rough dough forms. It will feel quite sticky and there will be streaks of butter – this is a good thing. Cover in plastic wrap and allow to rest in the fridge for at least 20 minutes.

Preheat oven to 170ºC. Combine the filling ingredients in a bowl, tossing gently to coat, and place in the fridge until you are ready to go.

Working quickly, remove pastry from fridge, roll out into a circle, about 3mm thick and don’t worry about the edges, rough is almost the aim.

Transfer to a baking sheet lined with baking paper. Then place the raspberry filling in the centre of your pastry circle, you want about a 5cm border all the way around, then gently fold up the pastry edges to create a rough crust to encase the fruit.

Whisk together the egg yolk, milk and a pinch of salt. Brush pastry edges thoroughly with the egg wash and scatter with a generous amount of raw sugar. Bake until the edges look golden, about 40-50 minutes.

Serve with icing sugar, flowers (optional), cream or ice cream.

Katrina Meynink is a food writer, cookbook author, and mum to two gorgeous girls. She has recently written a charming new children’s book, Lulu Le Baby Chef. The tale of a prodigious toddler chef’s search for the missing ingredient. Available in all good bookstores and online at thelittlecrumb.com.au

Have Your Say

Your email address will not be published. Required fields are marked *

Related Stories

Connect with us #PROFILEMAGAZINE