Raspberry Galette with Pecan Crust and Brown Sugar Cream

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup chopped pecans
• 2 cups fresh raspberries
• 1 tablespoon cornstarch
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract

Instructions

Make the Pecan Crust

1. In a medium bowl, whisk together flour and granulated sugar.
2. Add melted butter and stir until mixture is crumbly.
3. Fold in chopped pecans.

Prepare the Filling

1. In a separate bowl, mix together raspberries and cornstarch.
2. Let it sit for 15 minutes to allow raspberries to release their juice.

Assemble the Galette

1. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
2. Transfer dough to a baking sheet lined with parchment paper, leaving a 1-inch border around it.
3. Spread raspberry mixture evenly over the center of the dough, leaving a 1-inch border.
4. Fold the edges of the dough up over the filling, pressing gently to seal.

Bake and Cool

1. Brush crust with egg wash and sprinkle with brown sugar.
2. Bake in preheated oven at 375°F (190°C) for 35-40 minutes or until golden brown.
3. Let cool on a wire rack for 15 minutes before serving.

Make the Brown Sugar Cream

1. In a small saucepan, combine heavy cream and brown sugar.
2. Cook over medium heat, stirring occasionally, until mixture thickens slightly.
3. Remove from heat and stir in vanilla extract.

Serve

Cut galette into wedges and serve warm with brown sugar cream spooned on top. Enjoy!