Cranberry Galette Recipes

RUSTIC CRANBERRY GALETTE

Steps:

• Get everything ready so you're not scrambling (measure ingredients out, prep the ice water, cut the butter into 1/2 inch cubes, etc.).
• In a food processor, mix the flour, 1 tablespoon of granulated sugar, and 1/4 teaspoon salt. Add the butter cubes and pulse until crumbs form. With food processor running on low speed, add the water and lemon juice through the spout on the lid. Stop processing once the dough just barely starts to clump together.
• Transfer the dough to a large piece of cling wrap. Form the dough into a disc shape and cover with the plastic wrap. Refrigerate for 45 min - 1 hour.
• When the dough is almost finished chilling, preheat the oven to 375F and move the rack to the bottom of the oven.
• Prepare the filling by combining the filling ingredients in a medium bowl.
• Dust a large piece of parchment paper with flour. Roll the dough out to a circle that's about 12" in diameter and 1/8" thick. Dough doesn't need to look perfect, and the edges will be ragged. Move the parchment paper with the dough on it onto a baking sheet.
• Spoon the filling onto the middle of the galette. Leave a few inches along the edges. Fold the edges over, just barely covering the fruit filling.
• Brush the edge of the galette with some water, and dust it (especially the edges) with the remaining tablespoon of granulated sugar. Bake for 30-35 minutes, or until the crust starts to brown and the filling is nice and bubbly.
• Let it cool for 15 minutes prior to serving. Serve with ice cream or whipped cream if desired.

RUSTIC CRANBERRY GALETTE (TART)

Steps:

• Preheat oven to 425 degrees and line a baking sheet with parchment paper.
• Mix marmalade, flour, brown sugar, and cranberries in a bowl.
• Add the pie crust to your baking sheet and spread the cranberry mixture to the middle.
• Spread to 2" from the edge of the pie dough, evenly.
• Fold the crust over in 2" sections, making overlapping folds as you go.
• Brush with egg white, then sprinkle with coarse sanding sugar.
• Bake for 20-22 minutes until golden brown and bubbly.

CRANBERRY GALETTE

Steps:

• Preheat your oven to 375°F. Line a baking sheet with parchment paper.
• Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until soft (if you unroll it cold, it might tear). Unroll the pie crust on top of the parchment lined baking sheet.
• In a large bowl, stir together the cranberries, orange flavor, stevia extract, and vanilla paste.
• In a small bowl, whisk together the erythritol and cloves. Dump this over the cranberries and stir together. Scoop the mixture into the center of the pie crust and fold the dough over to create a galette.
• In a tiny bowl, whisk together the egg yolk and water. Brush this over the pie crust (you won't need to use all of it... you'll probably end up using about half) and sprinkle on the remaining erythritol. Bake for ~30 minutes, or until the pie crust is a lovely golden brown. Let cool, then slice and serve!

APPLE-CRANBERRY GALETTE

Steps:

• Preheat oven to 375 degrees F.
• Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch.
• Bake 20 minutes, or until the crust is golden brown and the apples are tender.

CRANBERRY BACON GALETTE

Steps:

• Preheat oven to 400°. For topping, in a small bowl, combine cheese, marmalade and cranberry sauce. Refrigerate until serving., In a large skillet, cook sugar over medium-high heat 1-2 minutes or until it just begins to melt. Add onion; cook and stir 2 minutes longer., Stir in cranberries, mushrooms, oil, lemon pepper, salt and paprika; cook and stir 2 minutes. Reduce heat. Stir in juice; cook and stir until mushrooms are tender, about 4 minutes., On a parchment paper-lined baking sheet, unfold puff pastry sheet and form a 10-in. square, using a rolling pin if necessary. With a ruler, cut a 10x2-in. rectangle with a long sharp knife or pastry wheel. From the 10x2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Remove and discard trimmings. Prick the remaining 10x8-in. pastry base all over with a fork. Brush water 1/2 in. around edges of pastry base. Place the 10x1/2-in. and 7x1/2-in. strips along edges to form sides. Press lightly., Spread cranberry mixture to edges; sprinkle with bacon. Bake 18-22 minutes or until pastry is golden brown. Cool 10 minutes. Sprinkle with basil. Serve warm with topping.

PEAR CRANBERRY GALETTE

Steps:

• Preheat oven to 350ºF.
• Lightly coat baking sheet with non stick cooking spray.
• In a medium bowl, mix together flour and salt.
• While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
• Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
• Shape dough into a disc.
• Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
• While dough chills, peel pears and slice in half lengthwise.
• Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
• Place the pear halves in a bowl of water mixed with a little lemon juice.
• On baking sheet, roll out dough int a rectangle.
• Drain pears and and slice thinly.
• Insert knife blade under the slices and lift onto dough.
• Repeat with remaining slices.
• Fold dough edges up and over pears about a 1/2 inch or so to form a border.
• You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
• This is an open fruit cake so Pears will not be entirely covered by dough.
• Sprinkle pears with Splenda.
• Brush pears with melted preserves.
• Sprinkle pears with cranberries and slivered almonds if using.
• Bake at 350ºF 30 minutes or until top is golden brown.
• Cool on wire rack.
• Slice into squares to serve.
• Can be served warm or room temperature.

PECAN-CRANBERRY GALETTE

Steps:

• Make the dough:
• Pulse flour, pecans, granulated sugar, cinnamon, and salt in a food processor until pecans are finely ground. Add butter and pulse until sandy. With the motor running, slowly pour in 1 Tbsp. cold water, then pulse until dough starts to clump together. Form into a ball with your hands. Tightly wrap in plastic and chill at least 1 hour or up to 2 days.
• Make the filling and assemble:
• Preheat oven to 350°F. Bring cranberries and whiskey to a boil in a small saucepan over medium heat (or microwave in a small heatproof bowl). Remove from heat and let sit 10 minutes. Strain cranberries through a fine-mesh sieve, discarding (or drinking) the booze.
• Whisk egg in a large bowl. Set aside about 1 tsp. beaten egg in a small bowl to use for brushing crust. Whisk brown sugar, butter, and salt into remaining egg in large bowl until smooth, then stir in cranberries and pecans.
• Let dough sit at room temperature 10 minutes. Roll out dough on a lightly floured work surface to an approximately 11" round. Don't worry if your circle isn't perfect or the edges are cracked-that's okay. Transfer to a parchment-lined rimmed baking sheet.
• Spoon filling onto center of dough, leaving a 2" border. Fold dough up and over filling, overlapping slightly and using parchment to help lift the dough. Brush dough with reserved egg wash, then sprinkle generously with coarse sugar. Chill for 10 minutes.
• Bake galette until filling is puffed and set and crust is golden brown, 25-30 minutes. If some of the filling leaks out, don't worry-just trim that off before serving. Let galette cool slightly. Serve with whipped cream.

PEAR CRANBERRY GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It's easiest to handle if it's cold and will thaw quickly. You just want it soft enough so that you can manipulate it.
• Soak the cranberries for 5 minutes in hot water. Drain and dry on paper towels. Toss the sliced pears with the lemon juice in a large bowl, then add the dried cranberries, honey, cinnamon and vanilla and gently toss together.
• Sprinkle the almond flour over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Sprinkle the sugar over the fruit and the crust. Place in the oven and bake 50 to 60 minutes, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot, warm or at room temperature.

CHRISTMAS CRANBERRY GALETTE

Steps:

• Make the dough for the Flaky Cream Cheese Pie Crust with modifications as noted above.
• Macerate the Cranberries:
• A minimum of 1 1/2 hours and a maximum of 24 hours ahead of baking, in a medium bowl, place the superfine sugar (reserve 1 teaspoon for the border) and the light brown sugar and use your fingertips to combine them and rub out any lumps of brown sugar. Cut each cranberry in half and add them to the sugar mixture. Stir the mixture well and set it aside for 1 hour at room temperature or, preferably, overnight in the refrigerator.
• Stir the cranberry mixture well, then stir in the walnuts.
• Preheat the oven to 400°F. at least 20 minutes before baking. If not using a black pan, plan to bake the galette directly on the oven floor; alternatively, set an oven rack at the lowest level and place a baking stone or cookie sheet on it before preheating.
• Using a floured pastry cloth and rolling pin sleeve rubbed with flour, or two sheets of lightly floured plastic wrap,*** roll the pastry to a circle roughly 18 inches in diameter. Using an expandable flan ring or a cardboard template and a sharp knife as a guide, cut out a 16-inch circle. If the dough softens, slip it (still on the cloth or plastic wrap) onto a baking sheet and refrigerate it for about 30 minutes, covered, until firm before lining the pan. The pastry is too large to slip your hands under and support adequately. To transfer it to the pan, roll it loosely over the rolling pin or dust it lightly with flour and fold in quarters. Leave the overhang.
• Scatter the cranberry mixture evenly over the dough, covering a 13-inch area and leaving a 1 1/2-inch border. Fold the overhanging border of dough over the outer edge of the cranberries, using your fingers to pleat it loosely at even intervals. Brush this border with a little milk or water and sprinkle on the reserved sugar. (This will give the border a crunchy texture.)
• Cut a 10-inch round of foil and place it gently over the cranberries, leaving the crust uncovered. Bake the galette for 30 minutes.
• Place a second round of foil large enough to cover the filling and the crust border loosely over the tart and continue baking for about 10 minutes more or until the bottom crust is golden brown. (Slip a small angled metal spatula or flexible knife under the edge of the tart, lifting it slightly, to check doneness.) Cool the tart on the pan on a rack for about 20 minutes or until warm. Dust with powdered sugar.
• Store:
• Room temperature, up to 2 days.
• Note:
• A half-size galette can be made using a 9-inch pan. Roll the dough less than 1/8 inch thick and large enough to cut an 11-inch circle.
• Understanding:
• The challenge with this particular berry tart is to keep the cut cranberries from drying out without underbaking the crust, which would make it soggy. The solution is to make a temporary top "crust" from foil and to bake the tart on a baking stone or directly on the floor of the oven.
• Cutting the cranberries in half and allowing them to sit with the sugar allows them to absorb the sugar. With their tough outer peel, whole cranberries would retain most of their juices, so they would not dissolve the sugar fully. This would cause the bitterness of the cranberry to stand apart from the sugar, rendering the final effect too bitter and too sweet simultaneously.
• The crust must be prepared without baking powder, as the weight of the cranberrry/nut mixture would not be sufficient to keep it from puffing.
• ***You may have to overlap sheets of plastic wrap to roll the dough large enough.

APPLE AND CRANBERRY GALETTE

Steps:

• To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
• In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
• Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
• Position 2 racks in the middle of the oven and preheat to 400°F
• Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.
• Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
• Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes; serves 10 to 12.