Cranberry Bacon Galette Recipes

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-PEAR GALETTE WITH PECAN CRUST

Steps:

• Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.
• Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ¿ you'll fold in the edge.) Pinch together any cracks in the dough.
• Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.
• Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

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.

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.

BACON AND CRANBERRY BEAN RAGOUT

Steps:

• Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
• Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
• Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

CARAMELIZED ONION AND BACON GALETTE

Steps:

• In medium bowl, stir together flour, baking powder and 3/4 teaspoon salt. Cut in 3/4 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.
• Knead 5 to 10 times or until dough is smooth. Shape dough into flattened round; wrap in plastic wrap. Refrigerate about 45 minutes or until dough is firm and cold.
• In 12-inch skillet, melt 1/2 cup butter over medium-high heat. Add onions; cook 5 to 6 minutes, stirring frequently, until onions are tender. Stir in sugar and vinegar. Cook 8 to 10 minutes, stirring frequently, until onions are light golden brown. Stir in 1 tablespoon of the thyme leaves and 1/2 teaspoon salt. Cool onion mixture 10 minutes.
• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Using floured rolling pin, roll chilled dough on lightly floured surface to 14-inch circle. Roll one edge of dough onto rolling pin, and carefully place dough on cookie sheet.
• Using fork, poke holes in dough
• Spoon onion mixture onto center of dough; spread to within 2 inches of edge. Scatter bacon pieces on top of onion mixture. Fold 2-inch edge of dough up over filling, pleating crust as necessary. Brush crust with egg.
• Sprinkle cheese over bacon in center of galette. Bake 22 to 24 minutes or until crust is golden brown. Sprinkle remaining 1 tablespoon thyme leaves over galette. Serve immediately, or let stand 30 minutes.

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.

MUSHROOM-BACON GALETTE

Steps:

• Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
• Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
• When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
• Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
• Preheat oven to 400 degrees with rack in center.
• Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
• Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
• Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.

RUSTIC CRANBERRY-PEAR GALETTE

Steps:

• Preheat oven to 450 degrees F. Coat pizza pan or baking sheet with nontstick cooking spray, then set aside.
• Set aside 1 teaspoon sugar, then, in a medium bowl, combine remaining sugar, cornstarch & cinnamon, blending well.
• Add pears, cranberries & vanilla extract & toss to coat.
• Remove crust from pouch, then unfold it, remove plastic sheets & place it on the prepared baking sheet.
• Spoon pear mixture in center of crust to within 2 inches of the edge.
• Fold edge of crust 2 inches over pear mixture & crimp slightly.
• In a small bowl, combine egg white & water & whisk until well blended.
• Brush egg wash onto outer edges of pie crust & sprinkle with remaining 1 teaspoon of sugar.
• Bake 25 minutes or until pears are tender & crust is golden brown. If edges brown too quickly, covere with foil after 15 minutes of baking.
• Cool on wire rack at least 30 minutes.

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.

CRANBERRY BACON JAM CROSTINI RECIPE

Steps:

• Preheat oven to 400 degrees F
• Cover a half baking sheet in foil and lay bacon in a single layer in the pan. Bake for 20-25 minutes, or until crispy.
• Remove bacon from the oven and transfer to a plate lined with paper towels to absorb excess grease. Use another paper towel to blot the top of the bacon to absorb grease.
• Coarsely chop or crumble cooked bacon; set aside.
• Heat 2 tablespoons of bacon fat from the baking sheet to a skillet over medium heat. Add onion and cooked for 5-10 minutes, or until it begins turning golden brown.
• Add salt, brown sugar and red wine vinegar and stir until combined. Add cooked bacon, cranberry juice, dried cranberries and season with salt and pepper, as desired.
• Stir and cook for 10-15 minutes, or until the jam thickens and turns brown in color. Store jam in an airtight container in the refrigerator until ready to use.