<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/06/Raspberry-Galette-8-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A rustic Summer Raspberry galette with golden, flaky crust and glossy raspberry filling. Fresh raspberries beside the pastry. Text reads “Easy & Delicious Raspberry Galette” and “Erren’s Kitchen.” Website: www.errenskitchen.com. - 1”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/06/Raspberry-Galette-7-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Close-up of a rustic raspberry galette with a golden, flaky crust and vibrant summer raspberry filling, sliced and displayed on a white surface. Text reads “Erren’s Kitchen” and “Raspberry Galette. - 2”>

A golden-brown, rustic summer raspberry galette with a flaky crust and juicy raspberry filling sits on a cooling rack. Text reads “Easy & Delicious Raspberry Galette - Erren’s Kitchen.”. - 3 A rustic raspberry galette with a golden, flaky crust and juicy raspberry filling, shown whole on a cooling rack with a slice cut out to reveal the vibrant interior. Text reads: “Raspberry Galette – The Perfect Rustic Summer Dessert.”. - 4

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/06/Raspberry-Galette-3-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A golden-brown rustic galette with a flaky crust and glossy summer raspberry filling, displayed on a white surface with fresh raspberries and the text “Quick & Easy Raspberry Galette” from Erren’s Kitchen. - 5”>

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/06/Raspberry-Galette-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Rustic and golden, this summer raspberry galette features a flaky crust and gooey fruit filling, sliced on a white surface with fresh raspberries and a bowl in the background. Text reads “Quick & Easy Raspberry Galette” and “www.errenskitchen.com. - 6”>

A close-up of a rustic summer raspberry galette with a golden, flaky crust and vibrant red raspberry filling, cooling on a black wire rack. - 7 A close-up of a rustic raspberry galette, with flaky golden crust and oozing red fruit filling. Fresh raspberries and a bowl of raspberry jam sit in the background, evoking the flavors of summer. - 8 A close-up of a rustic summer raspberry galette with golden, flaky crust and glossy, red filling. Fresh raspberries are scattered in the background on a white surface. - 9

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/06/Raspberry-Galette-4-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Rustic and golden, this summer raspberry galette features a flaky crust and gooey fruit filling, sliced on a white surface with fresh raspberries and a bowl in the background. Text reads “Quick & Easy Raspberry Galette” and “www.errenskitchen.com. - 10”>

Close-up of a rustic galette, with flaky golden pastry slices filled with bright summer raspberry filling, bits of sugar on the crust, and some vibrant filling oozing out onto a white surface. - 11

This simple Raspberry Galette is a golden-brown, juicy summer dessert that’s sure to become a year-round favorite.

in this article:

  • Know Before You Scroll
  • Raspberry Galette Perfection
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Raspberry Galette
  • Erren’s Top Tips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Rustic Summer Raspberry Galette - 12

Flavor Profile

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.

Difficulty Level

Beginner-friendly. It looks fancy, but it’s surprisingly easy with just a few simple steps.

What You’ll Need

Puff pastry, raspberry jam, fresh raspberries, cornstarch, granulated sugar, lemon zest, vanilla extract, old fashioned oats, egg, milk or water, coarse sugar.

Equipment Needed

Baking sheet, parchment paper, rolling pin, mixing bowl, pastry brush, spoon or spatula, oven.

Top Tip

Let the jam warm just enough to loosen before mixing—it blends better and helps the filling stay juicy but not watery.

Time-Saving Tips

Use pre-rolled puff pastry if available—no rolling pin, no mess, straight to the baking sheet.

Ingredient Swaps

No fresh raspberries? Frozen berries (thawed and drained) work too. No coarse sugar? A sprinkle of regular sugar still gives a lovely golden crust.

A close-up of a rustic summer raspberry galette with golden, flaky crust and glossy, red filling. Fresh raspberries are scattered in the background on a white surface. - 13

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.

A close-up of a rustic raspberry galette, with flaky golden crust and oozing red fruit filling. Fresh raspberries and a bowl of raspberry jam sit in the background, evoking the flavors of summer. - 14

Ingredient Notes

A bowl of fresh raspberries, a lemon, an egg, jars of sugar, jam, oats, vanilla extract, cream, and rolled pastry sheets arranged on a white countertop—perfect for making a rustic summer raspberry galette. - 15

Raspberries

Best Choice

Fresh raspberries that are bright, plump, and ripe raspberries for juicy, sweet-tart flavor.

Substitutions

Frozen raspberries can be used, but do not thaw—use directly from frozen to avoid excess moisture.

Raspberry Jam

Best Choice

Seedless raspberry jam—warmed slightly so it mixes easily with fresh berries.

Substitutions

Any berry jam will work— strawberry preserves , blueberry jam , or mixed berry jam for a twist.

Puff Pastry

Best Choice

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.

Substitutions

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.

Where to Find

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

1

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.

A rustic round sheet of dough topped with raw oats sits on parchment paper on a dark baking tray, ready to be transformed into a delicious summer Raspberry Galette. - 16

2

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.

Two side-by-side images: on the left, rustic summer raspberries with sugar, lemon zest, and spices in a glass bowl; on the right, the mixture after stirring, forming a juicy galette-ready raspberry filling. - 17

3

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!

Three-step collage: top left shows pastry dough with Summer Raspberry filling, top right shows dough folded galette-style, and bottom shows a pastry brush glazing the rustic folded pastry with egg wash. - 18

4

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.

A rustic golden-brown raspberry galette with a flaky crust and a filling of bright red berries sits on a round cooling rack over a white marble surface—a perfect summer dessert. - 19

5

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.

Close-up of a rustic galette, with flaky golden pastry slices filled with bright summer raspberry filling, bits of sugar on the crust, and some vibrant filling oozing out onto a white surface. - 20

Perfect Pairings

  • Easy Puff Pastry {Rough Puff}
  • Vanilla Bean Ice Cream
  • How To Make Pie Crust
Close-up of a rustic galette, with flaky golden pastry slices filled with bright summer raspberry filling, bits of sugar on the crust, and some vibrant filling oozing out onto a white surface. - 21

Ingredients

  • ▢ 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)

Instructions

  • 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.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

A close-up of a rustic summer raspberry galette with a golden, flaky crust and vibrant red raspberry filling, cooling on a black wire rack. - 22

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.

Close-up of a rustic galette, with flaky golden pastry slices filled with bright summer raspberry filling, bits of sugar on the crust, and some vibrant filling oozing out onto a white surface. - 23

Raspberry Galette

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

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