Raspberry Galette with Lemon Thyme Crust

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 2 cups Raspberries, fresh
  • 3 sprigs Thyme, fresh
  • 1 Thyme, fresh

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 3 tbsp Almond meal
  • 1 1/4 cup Flour, unbleached white
  • 3 tbsp Flour
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 8 tbsp Butter, frozen unsalted
  • 1/4 cup Greek yogurt, plain

• Liquids

  • 1/4 cup Water

Found on somethewiser.danoah.com

Description

Ingredients

• 1¼ cup unbleached white flour
• ¼ teaspoon salt
• 8 tablespoons frozen unsalted butter, cut into pieces
• ¼ cup plain Greek yogurt
• ¼ cup ice cold water
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 3 sprigs fresh thyme
• 2 cups fresh raspberries, washed and drained
• ¼ cup sugar
• 3 tablespoons flour
• 3 tablespoons almond meal
• fresh thyme
• 1 egg yolk
• 1 teaspoon water

Directions

• To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice, zest, and thyme. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
• To prepare filling, gently toss raspberries with sugar, flour, almond meal until well coated.
• To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
• On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the berry mixture evenly over dough. Sprinkle with a few leaves of thyme. Fold over the edges of dough, pleating to make it fit.
• Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until berries are thick and bubbly and crust is golden brown.