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To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball. Remove dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.
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Center a rack in the oven and preheat to 350ºF. Remove galette dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a circle about 10-inches wide. Slide the parchment paper with the dough onto a baking sheet.
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Spread raspberry jam in the center of the galette. In a medium bowl, combine raspberries with sugar and cornstarch. Gently stir to combine. Arrange fresh raspberries on top of the jam, leaving a 2-inch border. Fold dough border over raspberries, overlapping where necessary and pressing gently to adhere the folds. Using a pastry brush, lightly brush the edge of the dough with the beaten egg. Sprinkle with turbinado sugar.
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Bake galette for 45 minutes, or until crust is golden brown. Transfer baking sheet to a wire rack and let galette cool to room temperature before slicing. Slice and top with powdered sugar, whipped cream, or vanilla ice cream, if desired.
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Note: You can make the galette dough in advance. It will keep in the refrigerator for 3 days. You can also freeze the dough for up to one month. Defrost the frozen dough before rolling out.
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