Hibiscus raspberry galette
225 g + 2 tbsp + 2 tbsp
cold unsalted butter
3/4 + 1/2 tsp
ice cold water
egg, beaten (for brushing the crust)
demerara sugar (for sprinkling on the crust)
1 tbsp + 1 tbsp + 175 g + 110 g
pulverized amaretti cookies (about 3)
small orange, zested
splash of water
dried hibiscus flower
Step by step
MAKE THE DOUGH: Add flour (225g), sugar (1 tbsp), and salt (¾ tsp) to the bowl of a stand mixer with a pastry beater attachment.
Turn on to speed 1 and add cubed butter. Turn to speed 3 and mix for 30 seconds.
Add water and mix for 20 seconds on speed 3.
Transfer your dough to a surface and knead it quickly into a ball.
Flatten the dough into a round disc and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard.
MAKE THE ALMOND POWDER: Fill a small plastic bag and place the amaretti cookies inside and crush.
Add flour (2 tbsp), sugar (1 tbsp), and ground almond to the bag. Shake the bag to mix.
MAKE THE FILLING: Wash the raspberries. Cut them into chunks. Add raspberries, sugar (175g), flour (2 tbsp), zested small orange, and salt (½ tsp) for the raspberry filling in a bowl and toss. Set aside.
ASSEMBLE THE GALETTE: Preheat your oven to 200°C and prepare a baking sheet with parchment paper.
Take your cooled dough out of the refrigerator. Form the dough into a circle.
Lightly flour your work surface and roll your dough out with a rolling pin. Fix any cracks by pinching them along the way.
Carefully transfer the dough by wrapping it around your rolling pin on to your prepared baking sheet.
Create a circle in the centre of your galette dough.
Add in the raspberry filling also leaving a border of dough.
Take the border dough and fold it over the raspberries to create the galette crust. Use the parchment to help fold it over.
If the dough has become too warm at this point, you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven, for this step will help the dough keep its shape.
Using a pastry brush, brush the edges of the crust with beaten egg to promote browning. Then sprinkle the edges with powdered sugar (optional).
Bake the galette for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
For the glaze, put the raspberries, sugar (110 g), dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer until the raspberries have released their juices and the syrup is dark pink and fragrant from the hibiscus, about 5 minutes. The amount you have will depend on how juicy your raspberries are. It should be the consistency of syrup or warm jam. Strain into a bowl.
Brush all the glaze over the raspberries in your hot galette. Let it cool for 15 minutes and serve while still warm.
Tip: Top with a scoop of vanilla ice cream or whipped cream.