It’s early days yet, but the 2023 Colour of the Year Hibiscus Stand Mixer might be one of this year’s most covetable kitchen items – and we are giving one away to one lucky winner in partnership with KitchenAid. Enter the giveaway before February 28 (details here).
The KitchenAid 2023 Colour of the Year has been revealed, and, let’s just say that we’re big fans. Hibiscus is a vivid, lush fuschia in an elegant matte finish, bringing to mind the fruity-floral tastes of summer. We made this elegant galette recipe using the 2023 Colour of the Year Hibiscus Stand Mixer. The recipe features a juicy raspberry filling in a free-form crust and finished off with a hibiscus flower glaze. Enjoy a slice with a scoop of vanilla ice cream.
Hibiscus Raspberry Galette
Hibiscus Raspberry Galette Recipe
- KitchenAid® Stand Mixer
- Pastry beater
- 1 ½ cups all-purpose flour
- 1 stick cold unsalted butter cubed
- ¾ tsp salt
- 5 ½ tbsp ice cold water
- 1 tbsp sugar
- 1 egg beaten (for brushing the crust)
- 1 tbsp demerara sugar (for sprinkling on the crust)
- 1 tbsp ground almonds or almond meal
- 1 tbsp sugar
- 2 tbsp flour
- 1 tbsp pulverized amaretti cookies (about 3)
- 1 ¼ lb (600g) ripe raspberries
- ¾ cup sugar
- 2 tbsp flour
- zest of 1 small orange
- ½ tsp salt
- chopped raspberries
- ½ cup sugar
- splash of water
- ¼ cup dried hibiscus flowers
- Add flour, sugar, and salt to the bowl of a Stand Mixer with a pastry beater attachment.
- Turn on to speed 1 and add cubed butter. Turn to speed 3 and mix for 30 seconds.
- Add water and mix for 20 seconds on speed 3.
- Transfer your dough to a surface and knead it quickly into a ball.
- Flatten the dough into a round disc and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard.
- Fill a small plastic bag and place the amaretti cookies inside and crush.
- Add flour, sugar, and ground almond to the bag. Shake the bag to mix.
- Wash the raspberries. Cut them into chunks. Add all the ingredients for the raspberry filling in a bowl and toss. Set aside.
- Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
- Take your cooled dough out of the refrigerator. Form the dough into a circle.
- Lightly flour your work surface and roll your dough out with a rolling pin to ⅛ inch thick, about 12 inches. Fix any cracks by pinching them along the way.
- Carefully transfer the dough by wrapping it around your rolling pin onto your prepared baking sheet.
- Create a 10-inch circle by sprinkling the almond powder in the center of your galette dough. You will have a 2-inch border of plain dough.
- Once again, toss to coat the raspberries in the bowl before use. Top the almond powder with the raspberry filling also leaving a 2-inch border of dough.
- Take the border dough and fold it over the raspberries to create the galette crust. Use the parchment to help fold it over.
- If the dough has gotten too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven for this step will help the dough keep its shape.
- Using a pastry brush, brush the edges of the crust with beaten egg to promote browning. Then sprinkle the edges with sanding sugar (optional).
- Bake the galette for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
- For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer until the raspberries have released their juices and the syrup is dark pink and fragrant from the hibiscus, about 5 minutes. The amount you have will depend on how juicy your raspberries are. It should be the consistency of syrup or warm jam. Strain into a bowl.
- Brush all the glaze over the raspberries in your hot galette. Let it cool for 15 minutes and serve while still warm.
- Make sure to select the reddest raspberries (you can use frozen raspberries if you can’t find fresh, but fresh is superior).
- Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the centre and work your way out towards the edges.