Family means the world to me. And I’m not just talking about my kids and husband. You see, I come from a big family. With Persian families, the family bond does not end with your aunt or uncle. Your dad’s cousin is equally as important as any first cousin.
I am very close to my grandmother’s cousin, my cousin’s daughter and even relatives who I’m not quite sure how far back our connection began.
And when you come from a culture that had to relocate and set up roots in another country, you find that you not only hold onto the old cherished traditions, but you also create new traditions.
When my husband and I married, we melded our family traditions and found ourselves open to the idea of creating new traditions with our own children. And when you have 4 or more religions in the mix, well, you get pretty creative during the holidays.
This is the time of year where I find myself baking in the kitchen on a full-time basis: cookies, cakes and pies, oh my! My holiday table tends to mix some classic dishes that my family loves and expects, along with a few new twists to keep things interesting.
And I’m not the only one mixing things up during the holidays. Driscoll’s is encouraging all of us to taste a new tradition with raspberry pie.
I love Driscoll’s raspberries. With Driscoll’s, I am guaranteed quality, plump, juicy raspberries every single time. And if I can pry them off my kids’ fingertips, then I can enjoy baking with Driscoll’s raspberries even more!
For my twist on a traditional raspberry pie, I made a galette, a rustic pie. Galettes are very forgiving and easy to assemble. But I decided to take my raspberry galette to a whole new level with a chocolate olive oil crust. That’s right, no butter in this crust.
But don’t worry, you won’t miss it at all. And, you can use the chocolate crust as a traditional pie crust as well.
I tossed the raspberries with some orange zest and orange liqueur (feel free to substitute with orange juice) and wrapped them in this flaky chocolate crust. My kids ate the slices like pizza and declared my raspberry chocolate galette a winner.
This chocolate raspberry galette will definitely be gracing our table a few more times before the holiday season ends! For more raspberry pie inspiration, check out Driscolls.com/raspberry.
- 9 oz raspberries
- 2 TBS Grand Marnier
- 4 TBS plus 1 tsp granulated sugar, divided
- 1 orange, grated zest
- 1/2 tsp cinnamon, ground
- 1 2/3 cup all-purpose flour
- 1/3 cup cocoa powder, unsweetened
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- Preheat oven to 400ºF.
- In a medium sized bowl gently toss together raspberries, Grand Marnier, 2 TBLS sugar, orange zest and ground cinnamon. Set aside the raspberry mixture.
- In a large bowl, whisk together flour, cocoa powder, 2 TBS sugar and salt.
- Using a rubber spatular, mix in olive oil, then water. Stir until dough comes together.
- Transfer chocolate dough to a silicone mat and gently knead into a round disk.
- Place another silicone mat over the dough and roll into a 12-inch circle, approximately 1-2 centimeters thick.
- Gently lift silicone mat holding the galette dough and place in a baking sheet.
- In the center of the circle gently spoon in raspberry mixture, leaving a border of about 2- inches.
- Fold edge of dough over berries, gently crimping and pinching the dough to keep berries nestled inside the galette.
- Sprinkle remaining 1 tsp sugar over the dough and fruit.
- Bake galette for 20-25 minutes.
- Let cool for 15 minutes then cut and serve warm or room temperature.
Serving Suggestions: Serve alone, with ice cream or whipped cream.
Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 147mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 4g