This dessert may look fancy, but it's actually quite simple to make. A hint of peppery thyme is baked into the pastry dough, where its flavor melds with a tangy raspberry filling.
For the pastry:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon organic dried thyme
1/2 cup unsalted butter, cut into cubes
4 tablespoons ice water
For the fruit filling
3 tablespoon non-GMO cornstarch
3/4 cup turbinado sugar, plus 1 tablespoon
3 1/2 cups organic raspberries
2 tablespoons butter
1 large egg white
Preheat oven to 425 degrees Fahrenheit. While oven is heating, line a large cookie sheet with parchment paper; set aside.
Combine flour, salt, thyme and butter in a food processor. Pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, and pulse a few times just until dough holds together. Turn out dough onto a floured surface and shape into a round. Wrap in plastic wrap and refrigerate for 30 minutes. Roll chilled dough into 12-inch round; transfer to prepared cookie sheet.
Combine cornstarch and 3/4 cup sugar and raspberries in a large bowl, tossing carefully to coat fruit.
Spoon filling onto center of pastry round, leaving 2 1/2-inch border all around. Dot filling with reserved butter.
Fold edges of dough up over filling, leaving the center open surrounded by a pleated border. Pinch dough to seal any breaks, if necessary. Brush dough with egg white; sprinkle with remaining 1 tablespoon sugar.
Bake 45 to 50 minutes or until crust is golden brown and filling is gently bubbling. Immediately work the galette loose from the parchment paper with a metal spatula to keep it from sticking. Cool 15 minutes on cookie sheet, then transfer to a wire rack to cool completely. Serve warm or at room temperature with a scoop of vanilla ice cream, if you wish.