Raspberry Lime Coconut Galette

COCONUT GALETTE / PIE DOUGH

1. Place the flour, coconut, sugar and salt in a mixing bowl and whisk together. Cut the butter into 1/4″- 1/2″ cubes and put back in the fridge to firm back up for a few minutes.
2. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.

   If you don’t have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even just by squishing it between your fingers, just be careful that the butter doesn’t start to melt.

3. If using a food processor, while pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally. If you aren’t using a food processor, use a pastry blender or fork to combine the vodka into the dough.

   *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.

4. Form the dough into a disks and wrap it in plastic. Chill for at least 1-2 hours before rolling and forming. If you don’t plan on using the dough within a few hours or on the day you prepare it, you can store the dough in the freezer. (If it sits in the refrigerator too long, it could start to turn a grayish color.)

RASPBERRY LIME FILLING

1. Place raspberries in a bowl, top with sugar, lime juice and lime zest. Gently stir together to combine. Allow to sit for 15 minutes so the juices begin to release from the berries.
2. Transfer 2-3 tablespoons of the the juices into a small bowl and whisk together with tapioca flour to create a slurry. Pour back over the berries and gently fold to combine.
3. Roll the smaller dough disks into 8″ rounds or the larger disks into 14″-15″ rounds.

ASSEMBLE & BAKE

1. Roll the dough disk into a 12″-14″ round. Then transfer to a lined baking sheet.

   To help prevent a soggy bottom, brush a thin layer of egg white on the surface of the dough before adding the berries. The proteins in the egg white will strengthen as the galette bakes and create a barrier between the dough and filling. 

2. Gently spread the raspberries over the center of the dough leaving a 2″-3″ border all the way around.
3. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2 inch intervals as you fold. It should pleat around 12 times as you work your way around.
4. Whisk the egg in a small bowl. Lightly brush the mixture over exposed dough & sprinkle liberally with sparkling sugar. Dot the fruit with the cubes of butter.
5. Preheat the oven to 400°F and chill the galette in the freezer for 15-20 minutes before baking.
6. Turn the oven back down to 375°F.
7. Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft.
8. Allow to cool, then sprinkle with more shredded coconut. Slice into wedges to serve. Tastes great with fresh whipped cream or à la mode.