Cranberry Galette
A delightful rustic pastry filled with tart cranberries and encased in a flaky crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups all-purpose flour The foundation of your flaky crust, this flour will create a tender texture.
- 0.5 cup unsalted butter (cold, cubed) Using cold butter is essential for achieving a flaky crust.
- 0.25 cup granulated sugar A touch of sweetness that balances the tartness of the cranberries.
- 0.25 tsp salt Enhances the flavors of the ingredients.
- 4-6 tbsp ice water Essential for bringing the dough together while keeping it cold.
For the filling
- 2 cups fresh cranberries (or frozen, thawed, and drained) These vibrant berries offer a delightful tartness.
- 1 tsp cinnamon Adds a warm, cozy flavor that complements the cranberries beautifully.
Instructions
Prepare the Dough
- Combine the flour and salt in a medium bowl. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
- Gradually add the ice water, just enough for the dough to come together. Form the dough into a disk, wrap in plastic wrap, and chill for at least one hour.
Make the Filling
- Toss the fresh cranberries with granulated sugar and cinnamon in a separate bowl. Allow the mixture to sit for about 10 minutes.
Roll It Out
- Preheat your oven to 375°F (190°C). Roll out the chilled dough into a rough 12-inch circle on a floured surface.
- Carefully transfer the rolled dough to a parchment-lined baking sheet.
Assemble
- Spoon the cranberry filling into the center of the dough, leaving a 2-inch border. Fold the edges over the filling to create pleats.
- Brush the exposed crust with melted butter and sprinkle sugar over the top.
Bake
- Bake for 35-40 minutes, or until the crust is golden brown and the cranberries are bubbling.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Chill your ingredients for the flakiest crust. Handle the dough minimally to avoid toughness. You can prepare the dough and filling a day in advance for convenience.