Apple-Raspberry Galette with Butter Crust
  • 1 1/2cup whole wheat pastry flour or gluten-free all-purpose flour (with xanthan gum)
  • 1tsp evaporated cane sugar, plus more to garnish
  • 1/4tsp salt
  • 3/4cup unsalted grass-fed butter, cubed and very cold
  • 1/4cup ice water, as needed
  • 1 egg, whisked (optional)
  • 1 1/2cups peeled, cored, and cubed apple
  • 2cups fresh or frozen, non-defrosted raspberries
  • 2Tbsp evaporated cane sugar, plus more to garnish
  • 1/4tsp ground cardamom or cinnamon, plus more to garnish
For Pastry
  1. 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 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 inch thick disk; wrap and chill for at least 1 hour, until cold.
For Filling
  1. In large bowl, toss all filling ingredients together until combined. Mound onto center of rolled pastry, leaving 3 to 4 inch 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.
  2. Bake for 5 minutes. Lower heat to 375 F and bake for 25 to 30 minutes longer, until fruit is bubbling and pastry is beginning to brown. Cool completely on baking sheet. Serve.
Recipe Notes

Per serving: 355 calories; 5 g protein; 24 g total fat (15 g sat. fat); 34 g total carbohydrates (8 g sugars, 7 g fiber);
103 mg sodium