1. Preheat your oven to 375 degrees.

Preparing the raspberry filling:

1. In a bowl toss together the fresh raspberries with the sugar and cornstarch. Set aside.

Putting it all together:

1. Line a cookie sheet with a piece of parchment paper (I actually use the parchment paper that comes rolled with the puff pastry).
2. Roll out the puff pastry to form a loose circle shape. It doesn’t have to be perfect, this is a rustic pie remember!
3. Place the raspberry filling in the centre of the pastry sheet.
4. Fold the edges of the pastry over to cover the outer edge of the berry pile. Overlap as needed.
5. Brush the pastry with milk, then generously sprinkle on the sugar.
6. Place the galette into the oven and bake for 40 minutes, or until the pastry is golden brown.
7. When the galette is done baking, remove it from the oven and let it sit for about 10 minutes before serving.
8. Serve slightly warm with ice cream or whipping cream!