Rustic 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.

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.

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!