A beautiful galette, boasting flaky crusts and filled with raspberry and dark chocolate chunks make for a perfect summertime dessert.
Happy Monday friends, I hope you had a great weekend!
After a weekend of date nights with MJD, swimming with our niece and nephew and golfing, I have a serious case of the Monday blues. I’m pretty sure nothing cures my blues better than a little dark chocolate. Probably why we always have it in the house… both MJD and I love it. Having a small square of dark chocolate has started to become our weeknight indulgence. The hardest part is having just one square!
I’ve been wanting to make a galette for sometime now. Since we were finally home for a weekend, it made for the perfect time to try it out! Berry season is in full swing which had me reaching for raspberries as my galette filling. After getting some inspiration here and here, I noticed something missing from all the galette recipes out there: chocolate! Raspberry and dark chocolate are a match made in heaven and the pairing really amps up the yum factor of this summer dessert. Added bonus of this dessert- it’s super pretty so would look great at your next dinner party too. If you are looking for something both fruity and chocolatey, try my recipe for Raspberry & Dark Chocolate Galette today! (Yes, I did just use the word chocolatey 😉 )
I’d love to know I’m not the only one.. do you have a favorite little sweet treat you have each day?
Makes six slices
- One pie crust using your favorite recipe or pre-made crust (my favorite below!)
- 1 and 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 of a cup (1 stick) unsalted butter, cold
- 1/4 of a cup cold water, plus additional as needed
- Two cups fresh or frozen raspberries
- Two tablespoons granulated sugar
- 1/3 of a cup dark chocolate chunks
- Egg white of 1 large egg
- Dash of water
For pie crust, mix together all purpose flour and salt in a mixing bowl.
Add flour into food processor with cold butter cut in to cubes and water.
Pulse ingredients together in processor to combine.
Once turning off processor, feel dough to see if sticking together. If sticking together, stop pulsing.
If not sticking together, add water one tablespoon of a time until dough begins to stick together.
Refrigerate dough for 30 minutes before rolling out.
Pre-heat oven to 350 Degrees F.
Line baking sheet with parchment paper- if you are someone who doesn’t typically listen to this part of recipes, don’t ignore it! The raspberries can make a big mess of your baking sheets.
Roll out pie dough.
Using homemade or pre-made, place pie crust dough on parchment paper.
In a small mixing bowl, combine raspberries and sugar.
Place raspberries onto pie crust dough, leaving one inch border around.
Sprinkle dark chocolate chunks evenly over top of raspberries.
Gently fold over pie dough to cover raspberry-chocolate mixture partially.
In a small bowl, combine the egg white and a small dash of water.
Gently brush crust with the egg bath.
Once oven is pre-heated, place galette in oven and bake for 30-35 minutes.
Allow to cool for 5-7 minutes before cutting into galette.
Best served warm (try it with a scoop of ice cream too!)