Go Back

Cranberry Galette

A rustic dessert that beautifully combines tart cranberries with a buttery, flaky crust, perfect for winter gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1.5 cups 1 ½ cups all-purpose flour For a gluten-free option, use almond flour.
  • 0.5 cups ½ cup unsalted butter, chilled and diced Ensure butter is very cold for the flakiest crust.
  • 0.25 cups ¼ cup granulated sugar
  • 0.25 teaspoons 1/4 teaspoon salt
  • 4-6 tablespoons 4-6 tablespoons ice water
For the Filling
  • 2 cups 2 cups fresh or frozen cranberries Make sure they are tart; if using frozen, no need to thaw.
  • 0.75 cups ¾ cup granulated sugar Adjust to taste.
  • 1 tablespoon 1 tablespoon cornstarch For thickening.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 teaspoons ½ teaspoon ground cinnamon For warmth.
For Garnish
  • 1 whole 1 egg, beaten For egg wash.
  • 1 cup Optional powdered sugar for dusting For serve.

Method
 

Preparation
  1. In a large bowl, combine the flour, sugar, and salt.
  2. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
  4. Form it into a disc, cover in plastic wrap, and refrigerate for at least 1 hour.
Cooking
  1. In another bowl, combine the cranberries, sugar, cornstarch, vanilla extract, and cinnamon. Toss gently until the berries are evenly coated. Let it sit while the dough chills.
  2. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the prepared baking sheet.
  4. Spoon the cranberry filling into the center of the dough, leaving about 2 inches uncovered around the edges.
  5. Fold the edges of the dough over the fruit, overlapping as needed.
  6. Brush the crust with the beaten egg for a golden finish.
  7. Bake the galette in the preheated oven for about 30-35 minutes or until the crust is golden brown and bubbling.
  8. Allow the galette to cool for about 10 minutes before slicing.

Notes

For substitutions, feel free to add other berries like blueberries or raspberries. You can prepare the dough and filling ahead of time and store them refrigerated until ready to bake. Store any leftovers in an airtight container in the fridge for up to three days.