• Preheat your oven to 375 degrees F.

Preparing the raspberry filling:

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

Putting it all together:

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