Raspberry Galette

Instructions

1. Make the dough
   In a large bowl, whisk together flour, sugar, and salt. Add the cold butter pieces and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together. Add the remaining tablespoon of water if needed. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the filling
   In a medium bowl, gently toss the raspberries with sugar, cornstarch, lemon zest, and lemon juice. Be careful not to crush the berries. Set aside to macerate for 15 minutes while you roll out the dough.
3. Assemble the galette
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer the dough to the prepared baking sheet. Sprinkle the almond flour in an even layer over the center of the dough, leaving a 2-inch border around the edges. This will help absorb excess juice from the berries.
4. Add the filling
   Spoon the raspberry mixture onto the dough over the almond flour, leaving the 2-inch border uncovered. Fold the edges of the dough up and over the filling, pleating as you go, leaving the center open.
5. Finish and bake
   Brush the folded edges of the dough with beaten egg wash and sprinkle with additional sugar. Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil.
6. Cool and serve
   Allow the galette to cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.