Raspberry and Cheese Galette | culture: the word on cheese
☰ menu   

Raspberry and Cheese Galette


With almond frangipane, creamy brie, and glossy raspberry preserves in a flaky, buttery crust, this baked brie–inspired dessert is both elegant and easy to prepare—most of the work can be done in advance. For the ultimate midsummer night’s dream, pair with a chilled glass of sparkling rosé or Champagne.

Raspberry Galette with Brie and Frangipane

Ingredients
  

CRUST

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 8 tablespoons cold unsalted butter cubed
  • 3 tablespoons sour cream
  • 3 –4 tablespoons ice water

FRANGIPANE AND FILLING

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 beaten egg, for egg wash
  • 1 teaspoon vanilla extract
  • 1 cup finely ground almonds
  • 1 tablespoon all-purpose flour
  • 1 wheel Brie-style cheese sliced
  • 1/2 cup seedless raspberry preserves
  • 1 tablespoon turbinado sugar

TO SERVE

  • 1 cup fresh raspberries
  • 2 teaspoons local bee pollen optional

Instructions
 

CRUST

  • Whisk together flour, salt, and sugar in a large bowl. Add butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Stir in sour cream. Add ice water, 1 tablespoon at a time, mixing until dough just comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

FRANGIPANE AND FILLING

  • Cream together butter and sugar in a medium mixing bowl until light and fluffy. Beat in egg and vanilla extract. Stir in ground almonds and flour until combined. Set aside.
  • Heat oven to 400°F.
  • Roll out chilled dough on a lightly floured surface into a 14- to 16-inch round. Transfer to a parchment- lined baking sheet. Evenly spread frangipane on top of the dough, leaving a 2-inch border from the edge. Arrange brie slices over the frangipane, then spread raspberry preserves over the brie.
  • Gently fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
  • Arrange fresh raspberries over the baked galette and dust with local bee pollen.

Brandon Blumenfeld

Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.

Leave a Reply