Add a new twist to your traditional holiday pie with an easy-to-assemble Raspberry Chocolate Galette with olive oil pie crust, creating a vegan friendly pie (or galette). This post is sponsored by KitchenPLAY on behalf of Driscolls.com/raspberry.
I entertain a lot. And sometimes that means whipping something up with an hour notice. Other times, I have weeks to plan for a special meal and event.
For the holidays, my family loves it when I bake homemade pies. But sometimes, I’m just not feeling it. And that’s when a fruit galette comes to save the day!
Why this recipe is so great
For my twist on a traditional raspberry pie, I made a galette, a rustic pie. Galettes are very forgiving and easy to assemble. They do not require the fuss and attention that traditional pies demand.
You basically take the pie rolled out pie dough, place the filling in the center and then fold up the ends to surround the filling. It is not meant to look perfect and the rough edges add to the charm.
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.
Ingredients you need
- Raspberries: Fresh fruit is best to keep your galette from getting soggy. You can use sliced strawberries, blueberries and blackberries or a combination of these berries. I also have a recipe for an apple galette with whole wheat crust.
- Grand Marnier: If you do not want to include alcohol, substitute with orange juice.
- Orange: The zest of the orange adds a hint of citrus to this galette. You can also use lemon zest.
- Unsweetened cocoa powder: You can use regular or dark cocoa powder.
- Extra virgin olive oil: When baking with olive oil, choose a light flavored oil. Taste the oil by itself to get an accurate flavor profile. You can also use a citrus infused olive oil.
- Pantry staples: all purpose flour, granulated sugar, ground cinnamon, salt
1. In a medium sized bowl gently toss together raspberries, Grand Marnier, sugar, orange zest and ground cinnamon. Set aside.
- In a large bowl, whisk together flour, cocoa powder, sugar and salt.
2. Using a rubber spatular, mix in olive oil first, then water. Stir until dough comes together.
3. 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.
4. 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.
5. Fold edge of dough over berries, gently crimping and pinching the dough to keep berries nestled inside the galette. Sprinkle remaining 1 teaspoon sugar over the dough and fruit.
6. Bake galette at 400ºF for 20-25 minutes. Let cool for 15 minutes then cut and serve warm or room temperature.
Expert Tips and Recipe FAQS
A galette is usually shaped in a circle, like a pie, but you can also make it rectangular or oblong. Just like with regular pie dough, do not over work the dough.
The key to making an olive oil pie crust is mix the oil into the flour first. This creates the pebble-like flour mixture. Then you add the other liquids until just combined.
A flakey pie crust (or galette crust) is to have these uneven pockets of fat throughout the dough. Over mixing and over kneading will yield a tough and dry pie crust.
Yes, it is. By using extra virgin olive oil instead of butter, you can create a delicious chocolate pie crust. Because cocoa powder is used instead of melted chocolate, the crust remains vegan.
You can top a fruit galette with whipped cream, vanilla ice cream, a drizzle of chocolate syrup, dusting of powdered sugar or even more grated orange zest.
- 9 oz raspberries
- 2 TBS Grand Marnier
- 4 TBS plus 1 teaspoon granulated sugar, divided
- 1 orange, grated zest
- ½ teaspoon ground cinnamon
- 1 ⅔ cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup extra virgin olive oil
- ¼ 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 teaspoon 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.
Serve alone, or top with ice cream, whipped cream, dusting of powdered sugar, or more grated orange zest.
You can use sliced strawberries, blueberries, blackberries or a combination of berries.
Amount Per Serving: Calories: 255Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 147mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 4g
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