Raspberry-Saskatoon Galette
Raspberry-Saskatoon Galette Preheat the oven to 375F. On a lightly floured surface, roll your pastry out to a rough circle about 10-12 inches in diameter.
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Cooking tools:
- Oven
- Rolling pin
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Sheet of plastic wrap
- Kitchen towel
- Serving platter
- Cooling rack
Ingredients
- 1/2 pkg puff pastry dough or pastry for a single crust pie
- flour, for rolling
- 1/3 cup sugar
- 2 Tbsp cornstarch
- pinch salt
- 3 cups raspberries and saskatoons
- 1 Tbsp butter, in bits (optional)
- milk or cream, for brushing (optional)
- coarse sugar, for sprinkling (optional)
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