“In the unaltered parts she said the wounds inflicted on us by these swords of the sun were dealt by heaven. They left no visible trace, no scar either on our flesh or in our thoughts. They neither wounded nor consoled. It was a matter of something else. Somewhere else. Far away from where we might have thought. The wounds did not herald or confirm anything that could be taught. What they did was produce a new perception, an inner difference at the heart of meaning.” – Marguerite Duras, an excerpt from Emily L.
This was an impromptu galette, made in the late afternoon when the last of the light was dying. I wasn’t planning on making it. But the raspberries were there and calling out for a buttered vehicle to carry them. And so it happened. I’ve forever thought that the rustic nature of galettes are the ultimate way to use up an abundance of fruit. And this Raspberry, Rose, and Rye Galette is my favourite rendition. It has the flakiest crust imaginable. All-buttered, golden, and sugar-studded. With a hint of rye that provides an undertone of wholesome depth and a fine crumb that melts in a mouthful. Within? A wealth of blistering rose sugared raspberries. I’ve always had a compulsive desire to add florals to everything. And roses are my current thirst. The fragrant notes complement all the just-tart berries perfectly. There’s a thick layer of preserves beneath it all too. I used rhubarb from last year’s season. And a final sprinkling of sugar to sweetly round out all the flavor within. It’s delicious to no end.
This galette is rustic, free-form, and forgiving. It can easily be customised to whatever fruit is in season. We’ve got the last of summer’s raspberries here now. I know for most of you across the globe, the season might not happen for a while. And that’s okay. Use whatever you have on hand. Strawberries are incredibly suited for this recipe. As too is rhubarb. Just make sure to adjust the amount of sugar according to the natural sweetness of whatever you are using.
I used rhubarb preserves for the bottom layer of this galette. Again, use whatever you have on hand. Anything that’s sweet, jammy, and berry-filled will always work wonders; like raspberry, strawberry, and sometimes red currant (depending on tartness). If you can source it, I imagine that rose petal preserves would be incredible too.
The rye flour within this crust truly makes it special. It adds an earthen, deep, and robust flavor like nothing else. If you don’t have rye on hand, you can easily substitute it for an equal amount of all-purpose flour which will yield great results. The butter used for the crust should be very cold, too. You don’t want it to disintegrate within the dough, rather, you want pea-sized chunks of it marbled throughout. So, when working the dough, make sure to watch it carefully. The chunks of butter are key to a perfectly flaky crust.
RASPBERRY, ROSE, AND RYE GALETTE
For the all-butter rye crust:
90 g all-purpose flour
90 g rye flour
30 g granulated sugar
½ teaspoon salt
130 g unsalted butter, cubed and very cold
80 ml iced water
1 teaspoon apple cider vinegar
Place the all-purpose flour, rye flour, granulated sugar, and salt in a large mixing bowl. Add in the cold butter and toss to coat it in the dry ingredients. Using a pastry cutter or metal spatula, begin to cut the butter into the flour until it resembles a coarse meal-like texture with some pea-sized pieces of butter running throughout it.
In a large measuring jug, combine the iced water and apple cider vinegar. Drizzle a few tablespoons of this mixture over the bowl with the flour, then, use a spatula or your hands to gently mix it in until incorporated. Keep incorporating the iced water mixture, adding a few tablespoons at a time, until the mixture comes together to form a rough dough ball. Some dry and flaky bits should remain. Shape the dough into a disc then cover it with a thin layer of plastic wrap and set it in the refrigerator to chill for at least 1 hour before use.
For the filling:
400 g raspberries
135 g granulated sugar
1 ½ tablespoons cornstarch
2 teaspoons rose water
Juice and zest from ½ a lemon
Meanwhile, make the filling. Combine the raspberries, granulated sugar, cornstarch, rose water, lemon juice, and zest in a medium sized mixing bowl until incorporated. Set the bowl aside until needed.
100 g rhubarb or raspberry preserves
1 egg, lightly beaten for the egg wash
2 tablespoons raw sugar, for sprinkling
Powdered sugar, for final sifting (optional)
Pre-heat the oven to 200 c (400 f). Line a large baking sheet with non-stick parchment paper.
Remove the dough from the refrigerator and transfer it out and onto a floured work surface. Using a lightly floured rolling pin, roll the dough out and into a rough rectangle shape about .6 cm (1/2 inch) in thickness. Carefully transfer the circle onto the lined baking sheet.
Using an offset spatula, generously spread the preserves over the face of the dough, making sure to leave a rough 4 cm (1 ½ inch) border from the edges. Arrange over the raspberry filling, again, leaving a small border from the edges. Fold the dough over the filling to enclose it, using a little of the egg wash to help seal the folds. Freeze until firm, about 15 minutes.
When you’re ready to bake, remove the galette from the freezer. Using a pastry brush, lightly brush the dough with a thin layer of the egg wash. Sprinkle over the raw sugar. Bake, until golden brown and the juices are bubbling, about 35 minutes. Remove the galette from the oven and let it cool slightly before sifting over a little powdered sugar. The galette is best served warm, straight after making, with a generous scoop of vanilla bean ice cream, if desired.