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My rustic cranberry galette is a festive fall/winter/holiday dessert that will look beautiful on your table and delight your guests’ tummies.
If you follow this blog with any regularity, you’ll know that I don’t bake much. If cooking is an art and baking is a science, I got a D in chemistry.
That doesn’t mean that I don’t try every so often! This galette was a labor of love for me. It took me a few attempts (and a bit of tweaking!) until I felt it was right.
I spent quite some time studying various galette recipes online, and unsurprisingly, they’re all quite similar. I ended up putting my own spin on this recipe from Chatelaine magazine. Initially, I played with the filling, but I left the dough as they had written it.
I tested the recipe twice, and though it tasted great, both times I found the dough so dry that it was quite difficult for me to handle. Next time around, I added some more water to the dough and chilled it for about an hour, and that made it a lot easier for me, and gave me a better result.
This crust is deliciously flaky. The filling isn’t too sweet or too tart.
I like galettes because they don’t need to be perfect. Great for someone who panics when rolling out dough. 😉 Since the dough is quite dry, it’s hard to get perfect.
If you let that idea go, you’ll be good. The fruit filling will likely spill over a bit. That’s fine. Easy as pie?
Fresh cranberries are plentiful in the shops this season, and I think this would make a nice Thanksgiving or Christmas dessert.
Serve it by itself or with a scoop of ice cream or whipped cream!
Have you ever made a galette? Hope you enjoy this cranberry galette recipe!
Rustic Cranberry Galette
- 1 1/4 cups all purpose flour
- 2 tablespoons granulated sugar divided
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed (I used frozen)
- 2.5 tablespoons ice water
- 1 tablespoon lemon juice
- 2 cups fresh cranberries
- 1/2 cup packed brown sugar
- 1.5 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon water
- Pinch of salt
- 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.
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