Instructions

To make crust:

1. Combine the flours, sugar and salt in the bowl of a food processor. Pulse to combine. Add in half of the cold butter and pulse 2-3 times to break up butter. Add the remaining of the butter and pulse until just incorporated. In a small bowl, combine the cider vinegar and ice cold water. Drizzle over the mixture, one tablespoon at a time, and pulse until dough starts to come together. If needed, add more ice water, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.

For Filling:

1. In a medium bowl, combine all the ingredients for the filling. Toss together until the flour is incorporated. Let sit for 10-15 minutes as you prepare the crust.
2. Preheat oven to 400 degrees.
3. When dough is chilled, roll out into a 12-inch circle. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet lined with parchment paper.
4. Spoon the raspberry mixture into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern.
5. Brush the dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 30-35 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.