Rustic Apple-Cranberry Galette
Go easier on your joints with this easy-to-make, country-style galette that combines antioxidant rich apples and cranberries.
About 30 minutes active time
271 calories per serving*
Makes about 6 servings
This country-style galette – really an open-faced apple-cranberry pie – takes about half the time and effort of a whole pie, with equally satisfying results. There’s no fussy crimping or peeling involved, and the dough is made in a food processor, so it’s easier on joints than a traditional pie. Try it with a dollop of Greek yogurt!
To make this recipe you will need a food processor, mixing bowl, rolling pin, parchment paper and a baking sheet.
Nutrition information (per serving)*: Total Fat (10.8g); Carbohydrates (42g); Sodium (35mg); Sugar (18g); Fiber (4g); Cholesterol (20mg); Protein (4g)
For the dough:
3/4 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1 stick (1/2 cup) cold unsalted butter, cut into 16 pieces
4 to 5 Tbsp. ice water
For the filling:
2 medium tart apples, cored and cut into 1/2-inch pieces
1 cup cranberries (frozen is OK)
1/3 cup sugar, plus 1 Tbsp. for sprinkling
1 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1. Blend the flour
In the work bowl of a food processor fitted with the blade attachment, pulse the flours and salt a few times to blend.
2. Add butter
Break the butter up as you add it to the flour, then pulse about 20 times, until the butter is the size of small peas.
3. Pulse in water
Add the water through the top of the machine one tablespoon at a time, pulsing as you go, until the dough begins to pull away from the sides of the bowl. (The dough is wet enough when it clumps together when you press a bit of it together between your fingers.)
4. Pat dough and chill
Dump the dough onto a 1-foot square of parchment paper or waxed paper and pat the dough into a roughly 6-inch disc. Fold the paper over the dough and chill for about 45 minutes.
5. Make the filling
Meanwhile, make the filling: Stir all the filling ingredients together (reserving 1 tablespoon sugar for sprinkling) until blended in a mixing bowl.
6. Preheat and prep the baking sheet
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Fill a small bowl with a few tablespoons of water and set aside.
7. Roll out the dough
Remove the dough from its wrapping and roll into a roughly 13-inch round crust on a lightly floured surface with a floured rolling pin. (You may need to wait a few minutes until the dough is soft enough to roll. And don’t worry – the beauty of a galette is that it doesn’t matter if it’s perfectly round.)
8. Start assembling the galette
Transfer the dough to the prepared baking sheet, and dump the fruit into the center, patting it a little flatter but leaving a roughly 2-inch border around the edges.
9. Fold the dough up
Working in one direction, fold a 3-inch or 4-inch section of the dough up and over the fruit. Fold up the next section, so the two pieces of dough overlap a bit. Dip two fingers into the water, and dab them between the two layers of dough to help them stick together. (You can press them together gently with your fingers, if you’d like.) Repeat all the way around the galette.
10. Top with sugar and bake
Sprinkle the crust with the remaining tablespoon of sugar, and bake for 45 to 55 minutes, until the crust is nicely browned and the cranberries have started to burst.
11. Cool then serve
Cool the galette on the pan for at least 15 minutes. Transfer to a plate or cutting board to serve: First, slide the galette on the parchment paper to the plate, then pull the parchment paper out. Serve warm or at room temperature.
- Cranberries’ bioactive plant compounds and antioxidants such as polyphenols are concentrated in their skin. This makes fresh or frozen cranberries a better choice than cranberry juices, which have much lower amounts of these helpful anti-inflammatory substances.
- When combined, many nutrients have a synergistic effect, says Joan Salge Blake, a registered dietitian and assistant clinical professor of nutrition at Boston University. The key is to pair the right partners. Consuming apples and cranberries together make the antioxidants in both more active.
- The mixture of all-purpose and whole-wheat flours makes a great nutty-tasting crust, but you can use all regular flour, if you prefer.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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