This Cranberry Galette is so delicious, we might even prefer it to the original version with plums.
For years now, pretty much since Dinner Done (the first one!) came out, I have been keeping galette dough in my freezer. It’s the perfect thing to throw together as a quick dessert, a side dish, or when company is coming and you want the house to smell amazing and something pretty and delicious on your counter.
I don’t remember ever making a single recipe of the dough. I always quadruple it (it makes sense because a quadruple recipe uses 3 sticks of margarine total. It’s nice to not have to leave an open stick even if we have a hack on how to store it properly).
But listen up because important things are happening.
This is a recipe that you need. Yes, need. The original Plum Galette is fantastic and delicious and I still prepare it, but, you know. Plums. They’re not always in season and not always tasty (some taste like plastic–if that happens–don’t make galette. It won’t magically taste better once baked. Speaking from experience).
Now, cranberries on the other hand, are always in season, that is, in the freezer aisle. Now I know what you are thinking “Shall I use fresh cranberries if I see them? They are in season now!” but I will advise against it. Somehow, they take longer to soften/bake and are so tart, you will need to double the sugar and we don’t want to do that, do we?
So, this new version of galette is now my go-to. I keep the dough in the freezer, the cranberries in the freezer, and I’m pretty much set, ready for anything.
The dough defrosts quickly and the filling comes together in minutes. And yes, the whole family will enjoy it.
Combine all the filling ingredients in a bowl and mix well, so that the sugar and cornstarch are evenly distributed.
Place the dough between two pieces of parchment paper and using a rolling pin, roll out dough.
Peel back the top piece of parchment paper. Discard.
Pour the fruit in the center of the rolled out dough, leaving a 2-inch border.
You can use your hands to spread out the fruit and kind of cluster it with some height onto the center.
Using the parchment paper to help you, fold up the edges of the dough over the fruit and pinch into pleats.
Spray the crust with nonstick cooking spray (to help the sugar stick)
and sprinkle generously with turbinado sugar.
Bake for 45-50 minutes, or until the fruit is oozing and the crust golden
Serve it as dessert, or as a side dish with the meat course on Shabbos if you have Hungarian origins, but if I can be honest with you, I don’t think it will make it that far.
This is the type of dish a family will polish off at the counter, minutes after it comes out of the oven, without bothering with plates or utensils.
Just like we did, at our photoshoot.
Cranberry Galette
Ingredients
Dough:
- 1 cup flour
- ¾ stick margarine
- 1 tsp sugar
- 2 ½ tbsp ice cold water
- pinch salt
Filling:
- 12 oz frozen cranberries
- ½ cup brown sugar
- 1 tsp vanilla extract or vanilla paste
- 1 heaping tsp cornstarch
- nonstick cooking spray
- turbinado sugar for sprinkling
Instructions
- In a bowl, combine dough ingredients together by hand. Knead until a dough is formed. Place in the refrigerator for 30 minutes, or, if doubling, divide the dough in portions and freeze for a later use.
- Preheat oven to 375°F.
- Place the dough between two pieces of parchment paper and using a rolling pin, roll out dough into a 10 to 11-inch circle. You want the dough to be of equal thickness all around. Peel back the top piece of parchment paper. Discard. Transfer the rolled out dough onto a baking sheet.
- Combine all the filling ingredients in a bowl and mix well, so that the sugar and cornstarch are evenly distributed.
- Pour the fruit in the center of the rolled out dough, leaving a 2-inch border. You can use your hands to spread out the fruit and kind of cluster it with some height onto the center. Using the parchment paper to help you, fold up the edges of the dough over the fruit and pinch into pleats.
- Spray the crust with nonstick cooking spray (to help the sugar stick) and sprinkle generously with turbinado sugar. At this point you can freeze it as-is. When ready to bake, just defrost for about 20 minutes and bake.
- Bake for 45-50 minutes, or until the fruit is oozing and the crust golden. If you see the fruit starting to burn, cover the pie loosely with a piece of foil.
- Remove from oven and let cool for 15 minutes or so before cutting into the galette.
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