Raspberry Galette with Cornmeal Crust

Preparation

1. Step 1

   To make the pâte brisée, combine the rice milk and lemon juice and set aside for 30 minutes.

   Step 2

   Preheat the oven to 375°F.

   Step 3

   Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour mix, cornmeal, xanthan gum, and salt. Add the sugar, mixing for a few seconds until combined. Add the shortening, mixing on medium speed until you have a coarse meal, about 1 minute.

   Step 4

   Slowly add the soured rice milk and mix on low speed until the dough begins to ball in the center, about 1 minute. If it seems too dry and is not coming together, add the ice water.

   Step 5

   Turn the dough out onto a sheet of parchment paper. Mold into a ball, then flatten into a disk, pinching together the edges. Top with another sheet of parchment paper. Roll out the dough into a 13-inch circle. Place the dough and parchment on a baking sheet. Use your fingers to even out the edges if they’re jagged. Remove the top piece of parchment paper.

   Step 6

   To make the filling, combine the berries, 4 tablespoons of the sugar, lemon juice, cinnamon, and flour mix. Toss gently.

   Step 7

   Arrange the berries in the center of the dough, leaving a 2-inch border. Fold the edges of the dough toward the center (you can just lift the parchment from the outer edge to fold the dough), pressing gently to seal (the dough will only partially cover the fruit). Seal any cracks by pinching the crust with your fingers.

   Step 8

   Using a pastry brush, brush the rice milk over the dough. Sprinkle the dough and the tops of the berries evenly with the remaining 1 tablespoon sugar.

   Step 9

   Bake for 30 minutes in the center of the oven. Rotate the baking sheet, decrease the temperature to 350°F, and bake for 25 minutes longer, or until the pastry is golden. Transfer on the baking sheet to a cooling rack. Let come to room temperature before cutting into wedges.