Chocolate Raspberry Galette

Galette dough:

1 1/2 cups all-purpose flour
1 tablespoon of sugar
1/4 teaspoon of salt
8 ounces cold, unsalted butter
1/4 cup ice water

For the filling:

2 cups of Red Dog Farm raspberries

2 tablespoons of sugar

2 teaspoons of flour

1/2 cup chocolate spread (i.e. nutella)

To make the dough: mix the flour, sugar and salt together in a bowl. Cube the cold butter and cut into the dry mix with a pastry blender, a fork or by hand. The mix will be lumpy with pea sized butter pieces. Drizzle water over the mixture and work together until the dough is moist. Roughly knead the dough. Flatten the dough and refrigerate for a minimum of 30 minutes before using.

In a bowl mix the raspberries, sugar and flour. On a flat surface roll the galette dough into a rectangle (should be about 1/8″ to 1/4″ thick). Spread the chocolate over the center of the dough, leaving a 1″ perimeter to the edge of the dough. Lay the raspberry mix on top and fold the edge of the dough over the galette. Bake on parchment-lined baking sheet or baking sheet with loose cornmeal for 40-45 minutes at 350 degrees (or until crust is browned).