The Raw Cooked Vegan

Sunday, December 12, 2010

Apple Cranberry Galette

This is a super-easy galette! The crust is so good, you will want to make this a keeper JUST for the crust. I based the crust recipe on the Garlic Basil Tart Dough, but left out the garlic and basil. A food processor will make this a snap.

I prepared the dough recipe first and while it was chilling in the refrigerator, I started the apple-cranberry mixture.

Apple Cranberry Galette

2 and 1/4 cups diced apple
1 cup fresh cranberries
2 TBS dried cherries
2 TBS dried cranberries
1/4 cup walnuts, chopped
1 cup brown sugar
1 TBS fresh lemon juice
Dash of cinnamon
Turbinado or large granulated sugar for sprinkling

In a medium sauce pan, combine apples, fresh cranberries, dried cranberries and cherries, sugar and cinnamon over medium heat. Cook until cranberries pop, stirring frequently (about 10 to 12 minutes). Stir in walnuts and lemon juice. Remove from heat and let cool completely.

Galette Dough
1 and 1/4 cups unbleached all-purpose flour
1/2 tsp Kosher salt
8 TBS Earth Balance buttery spread-chilled
4 to 5 TBS iced water
(Parchment paper to line pan)

In food processor, add flour, salt and Earth balance. Gently stir mixture with a spoon in the processor bowl first, so flour won't blow out the sides when you start it. Attach the lid and pulse, adding one TBS of iced water at a time until you get a dough ball. Remove dough and gently pat into a 5 inch disk. Wrap in plastic and refrigerate 1 hour (or overnight if desired).

When dough has chilled sufficiently, unwrap and place on floured surface. Roll gently with a rolling pin to a 12 inch circle. Don't worry if the dough splits a little along the edges. Just pat back together as best you can. Use a large flat spatula to slide under the dough and transfer to a cookie sheet lined with parchment paper. Preheat oven to 350 degrees Fahrenheit.

Spread apple-cranberry mixture into center, leaving 2-3 inches clear all around.

Fold edges inward, layering as necessary. Sprinkle with Turbinado sugar (I totally forgot this step). Bake at 350 degrees for 45 minutes. Brush crust with oil half-way through. Crust should be slightly browned. 

Remove from oven and carefully transfer to rack until completely cool. This slices very nicely and holds together well. I served it with a scoop of Purely Decadent Coconut-Milk ice cream. Delicious!

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