Rustic Apple-Cranberry Galette

• servings: 6 servings
• active time: 1 hour
• total time: 1 hour 55 minutes

Ingredients

For the dough:

3/4 cup all-purpose flour

1/2 cup whole-wheat pastry flour

Pinch of salt

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

Directions

Step One

In the work bowl of a food processor fitted with the blade attachment, pulse the flours and salt a few times to blend.

Step Two

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.

Step Three

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.)

Step Four

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.

Step Five

Meanwhile, make the filling: Stir all the filling ingredients together (reserving 1 tablespoon sugar for sprinkling) until blended in a mixing bowl.

Step Six

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.

Step Seven

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.)

Step Eight

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.

Step Nine

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.

Step Ten

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.

Step Eleven

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.

Nutrition

• Calories: 271
• Total Fat: 10.8g
• Cholesterol: 20mg
• Sodium: 35mg
• Total Carbohydrate: 42g
• Dietary Fiber: 4g
• Total Sugars: 18g
• Protein: 4g