I forgot how much I love baking with cranberries! Open faced pastries with colorful fruit will definitely get a lot of attention at your holiday gathering. This gallette has just the right amount of sweet to tart ratio. Add a scoop of ice cream of creme fraiche on a warm slice for a delectable dessert.
This recipe make two gallettes! I make one to eat at home and gift the second one:)
Cranberry and Apple Gallette
- 1 3/4 cups all purpose flour
- 6 Tbsp white cornmeal
- 2 tsp organic sugar
- 3/4 tsp salt
- 12 Tbsp cold unsalted butter cut into small chunks
- 6 Tbsp vanilla greek yogurt
- 1/2 cup cold water
- 1/2 cup organic sugar
- 1/2 cup water
- 3 Tbs. honey
- 3 Tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 8 large Granny Smith apples peel or unpeeled depending on choice..mine are peeled, cored, and sliced
- 1 1/2 cups fresh cranberries
- 2 Tbsp unsalted butter
Combine the flour, cornmeal, sugar and salt in food processor, add in chunks of butter. Pulse until butter forms into bite size pieces. In a separate bowl, whisk together the greek yogurt and ice water. Add to the dough and mix until smooth. Form dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
To make the filling, combine the sugar, water, honey, lemon juice and cinnamon in a frying pan on medium heat. Cook until the sugar dissolves. Stir in the apple slices and simmer about 5 minutes. Once apple slices have gently softened, transfer to a bowl. Leave mixture in pan.
Next, add the cranberries to the liquid mixture allowing to heat and pop before transferring to separate bowl. Spoon remaining liquid over each bowl of fruit.
Prepare two cookie sheets with parchment paper and preheat oven to 400°F.
Divide the dough in half and roll out each portion into a 12 inch circle. Since this is a sweet dessert I like to use a rolling service dusted in powdered sugar, but flour works too. Don't worry if your gallettes are not perfectly round, mine are usually a little oval.
Now add you fruit in whatever style you like onto your crusts. Make sure to leave 1-1 1/2 inches of dough around the edges. Once you have filled in your fruit, fold the border over onto the fruit. Dust the pastry rims with sugar.
Bake the galettes, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Gently slide parchment paper and gallettes from trays to cooling racks for 10-15 minutes.