Home RecipesDesserts Raspberry and Pomegranate Galette

Raspberry and Pomegranate Galette

by Lorena

Nothing like a yummy dessert that also looks amazing. This raspberry galette with pomegranate has an incredible colour and an even better taste. It’s the perfect option for you if you want to try an alternative to a pie that doesn’t require a mould.

A while back I did a savoury vegetable galette so you can go check it out, it’s so good.

The thing you need to be most careful about with a galette is the control of the juiced. If you stretch the dough too thin then the juices could break it because it’s not contained in a mould.

Also if you’re feeling extra generous and lay too much fruit inside then the juices will be too much to handle for the dough. I say this from personal experience, lol. So be careful to make a huge mountain of filling.

It’s undeniable that this galette looks spectacular and your guests will faint when they see it on the table. It’s a great idea also to serve it with vanilla ice cream if you like it.

raspberry galette

Raspberry and Pomegranate Galette

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Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Author: Lorena Salinas from Cravings Journal


For the dough

  • 200 g all purpose flour
  • 1 tsp salt
  • zest from 1 lime
  • 50 g sugar
  • 100 g unsalted butter cold and cut in cubes
  • 1 egg
  • 1 tbsp cold water

For the filling

  • 200 g raspberries
  • 1 small grapefruit or 100g pomegranate seeds
  • 120 g sugar
  • 1/2 lime juice
  • 2 tbsp cornflour
  • 1/2 tsp salt

To paint the dough

  • 1 egg
  • 1 tsp water
  • 1 tsp sugar


For the dough

  • Put the flour, sugar, salt, lime zest and butter in a bowl.
  • Pinch the butter with the rest of the ingredients until no large lumps are left and it looks like wet sand.
  • Add the egg and water at the center and mix with a spatula until it doesn't help you anymore. Continue mixing with your hands but don't knead it too much or it will turn tough and it's going to be harder to stretch afterwards.
  • Wrap the dough in cling film and let it rest in the fridge for at least 30min. If you leave it in there longer than that and it's too cold to stretch then let it come to room temperature first.
  • Roll it out to 3mm thick. Don't make it thinner or it won't be able to hold the juices. Make sure that it's not sticking to the table after every stretch and add more flour to the table if necessary.
  • Cut the dough using a large dish.
  • Put the round dough on the baking tray lined with baking paper that you'll use later for baking.

For the filling

  • Mix everything and lay at the center of the dough. Leave about 4cm of dough uncovered around the filling to fold towards the inside.
  • Fold the dough towards the inside to form the galette.
  • Mix the egg with the water and paint the dough around.
  • Sprinkle the sugar on top of the egg because it makes it look really nice.
  • Take to a preheated oven at 180C for 30-45min or until the dough is golden and the filling is bubbling.
  • Let it cool for 20min before cutting it.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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