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This simple Raspberry Galette is a golden-brown, juicy summer dessert that’s sure to become a year-round favorite.
Know Before You Scroll
Servings: 6
Prep: 15 minutes
Cook: 30 minutes
Sweet, juicy raspberries with just a little tartness, tucked into a flaky, buttery puff pastry with golden crispy edges and a hint of vanilla and lemon.
Beginner-friendly. It looks fancy, but it’s surprisingly easy with just a few simple steps.
Puff pastry, raspberry jam, fresh raspberries, cornstarch, granulated sugar, lemon zest, vanilla extract, old fashioned oats, egg, milk or water, coarse sugar.
Baking sheet, parchment paper, rolling pin, mixing bowl, pastry brush, spoon or spatula, oven.
Let the jam warm just enough to loosen before mixing—it blends better and helps the filling stay juicy but not watery.
Use pre-rolled puff pastry if available—no rolling pin, no mess, straight to the baking sheet.
No fresh raspberries? Frozen berries (thawed and drained) work too. No coarse sugar? A sprinkle of regular sugar still gives a lovely golden crust.
Raspberry Galette Perfection
I’ve tested more versions of this raspberry galette than I care to admit—some with pie crust (too fussy), some with only jam (too sweet), and some with too many berries (hello, soggy bottom). What finally worked was this beautiful balance: a sheet of frozen puff pastry, fresh raspberries for that bright pop, and a swirl of raspberry jam to make it feel glossy and just a little indulgent. It’s simple, rustic, and basically foolproof. If you’re craving a fruity dessert that looks fancy but takes almost zero effort, this raspberry galette is about to be your new summer staple.
Ingredient Notes
Fresh raspberries that are bright, plump, and ripe raspberries for juicy, sweet-tart flavor.
Frozen raspberries can be used, but do not thaw—use directly from frozen to avoid excess moisture.
Seedless raspberry jam—warmed slightly so it mixes easily with fresh berries.
Our Easy Rough Puff Pastry is perfect for this recipe or store-bought frozen puff pastry can also work. Choose all-butter puff pastry for the best flavor.
You can use pie crust in place of puff pastry. Just roll it to an 1/8-inch thickness and bake at 400°F for 40 to 45 minutes covered with foil for the first half of the bake.
Puff pastry can be found in the freezer section of grocery stores, near frozen pies or dessert shells.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Puff Pastry
Start by preheating your oven to 400°F. Grab one sheet of thawed puff pastry and roll it out on a lightly floured surface until it’s about 12 inches across—think pizza size.
Now transfer it to a parchment-lined baking sheet.
Sprinkle oats right in the center. These soak up some of the berry juices and keep the crust crisp. Leave about a two-inch border around the edge.
Make the Filling
In a bowl, toss your fresh raspberries with a little cornstarch and sugar to help the filling set.
Add lemon zest and vanilla if you’re feeling fancy—it gives that extra cozy-summer flavor.
Now gently fold in your raspberry jam. We want it juicy, but still a little chunky.
Assemble the Galette
Spoon the filling into the center of the pastry, right over the oats.
Leave a border so we can fold up the edges. Just go around the circle, folding and pleating as you go. It doesn’t have to be perfect—rustic is the goal.
Whisk together one egg with a splash of milk or water and brush it over the crust.
Then hit it with a generous sprinkle of coarse sugar. Crunchy, golden edges incoming!
Bake and Cool
Pop it into the oven for 25 to 35 minutes. You’re looking for a puffed, golden crust and bubbly berry goodness.
Let it cool for at least 10 minutes—it helps the filling set just right.
Serve & Enjoy
That’s it! Flaky, jammy, golden perfection. Serve it warm with a scoop of vanilla ice cream or eat it straight off the pan—no judgment here.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 6
- ▢ 1 sheet frozen puff pastry (thawed)
- ▢ ½ cup raspberry jam (warmed to loosen)
- ▢ 1 ½ cups fresh raspberries
- ▢ 1 tablespoon cornstarch
- ▢ 2 tablespoons granulated sugar
- ▢ 1 teaspoon lemon zest (optional)
- ▢ ½ teaspoon vanilla extract (optional)
- ▢ ¼ cup old fashioned oats (or rolled oats)
- ▢ 1 egg (for egg wash)
- ▢ 1 tablespoon milk ( or water)
- ▢ Coarse sugar (like turbinado or raw sugar, for sprinkling)
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll the puff pastry sheet on a lightly floured surface into a 12-inch diameter circle.
Transfer the puff pastry to your prepared baking sheet and sprinkle the oats over the middle of the round, leaving a two-inch border.
Make the filling
In a mixing bowl, combine the fresh raspberries, cornstarch, sugar, lemon zest, and vanilla.
Gently fold in the raspberry jam—you want it juicy but still slightly chunky.
Spoon the raspberry filling into the center of the puff pastry, leaving a 2-inch border around the edges.
Fold the edges up over the filling, letting the pastry pleat naturally as you go. The center should stay open.
Mix the egg + milk/water and brush the pastry edges.
Sprinkle the crust with coarse sugar for extra crunch and sparkle.
Bake for 25–35 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
Let it cool on the pan for at least 10 minutes to help the filling set slightly.
Erren’s Top Tips
You can use pie crust in place of puff pastry. Just roll it to an 1/8-inch thickness and bake at 400°F for 40 to 45 minutes covered with foil for the first half of the bake.
Thaw the puff pastry fully.
Let it thaw in the fridge for a few hours or on the counter for 30–40 minutes. If it’s too cold, it’ll crack when you roll it. Too warm? It gets sticky and hard to handle.
Keep it cold before baking.
After assembling the galette, pop it in the fridge for 10–15 minutes before baking. This helps the pastry puff up nicely and hold its shape.
Don’t skip the oats.
They soak up the juices from the berries and keep the bottom from getting soggy. No one wants a soggy galette!
Gently fold the jam.
Mix the jam in after everything else so the berries don’t get smashed. You want some whole berries in every bite.
Rustic is the vibe.
The folds don’t need to be perfect! Embrace the imperfect, cozy look—it’s part of the charm.
Use parchment paper.
Lining your baking sheet helps the galette bake evenly and makes cleanup a breeze.
Storage & Freezing Instructions
To Store:
Let the galette cool completely, then store it covered at room temperature for up to 1 day. For longer storage, pop it in the fridge for 3–4 days. You can reheat slices in a toaster oven or low oven to bring back the crispness.
To Freeze (Before Baking):
Assemble the galette and freeze it on the baking sheet until solid. Wrap in plastic wrap and foil, then freeze for up to 1 month. Bake straight from frozen—just add 5–10 extra minutes.
To Freeze (After Baking):
Let it cool completely, then wrap tightly and freeze for up to 1 month. Reheat in a 350°F oven until warmed through and crisp.
Calories: 366 | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 123mg | Potassium: 119mg | Fiber: 3g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 2mg
FAQs
Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them first. Frozen berries release more juice, so draining them helps avoid a watery filling.
What if I don’t have raspberry jam?
Strawberry, blackberry, or mixed berry jam works just as well. You can even use lemon curd or Nutella for a twist.
Can I make this ahead of time?
Yes! You can assemble it and keep it in the fridge for a few hours before baking. Or freeze the unbaked galette (see freezing instructions above).
Why is my galette leaking?
A little leakage is normal! But to minimize it, keep the filling in the center, don’t overfill, and fold the edges snugly over the fruit.
How do I know when it’s done baking?
Look for a puffed, golden crust and bubbling filling. If the center is still pale or looks wet, give it another 5 minutes.
Can I make this gluten-free or vegan?
Totally! Use gluten-free puff pastry and swap the egg wash with non-dairy milk. Just check your jam label to be sure it’s vegan.
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