Galettes are the quicker, more rustic version of pie — and they present beautifully. They adapt to seasonal fruits. For this one, I use apples and cranberries, autumn favorites. No need to pre-bake the fruit, which gets sweetened with a light custard and placed in the center of a rolled-out pastry dough circle. Instead of fussing with pie pans or fancy crust crimping, you free-form a border of folded edges, sprinkle it all with turbinado sugar and bake until the galette is golden brown. This recipe, as well as many other favorite home kitchen recipes can be found in our new cookbook Macrina at Home. Look for it in our cafes in the coming months.
Makes one 8-inch galette
Printable PDF of this recipe here.
Printable PDF of Flaky Pie Dough recipe here.
1 recipe Flaky Pie Dough (you'll use about half), chilled
4 medium Granny Smith apples
1 cup fresh or frozen cranberries
4 oz cream cheese, room temperature
1 egg
½ cup brown sugar
1 Tbsp unbleached all-purpose flour
1 tsp cinnamon
Egg wash (whisk together 1 egg and 1 tsp water)
Garnish: 2 Tbsp turbinado sugar
Line a rimmed baking sheet with parchment paper and set aside. Remove pie dough from the refrigerator 10 to 20 minutes before rolling out.
Peel and core apples. Cut each into ¼-inch wedges. Place in large mixing bowl. Add cranberries and combine.
In a medium bowl place cream cheese, 1 egg, brown sugar, flour and cinnamon. Whisk to combine well. Set aside.
On a lightly floured work surface, roll pie dough out into a 14-inch circle that is ¼-inch thick. Fold in half and transfer to the lined baking sheet, unfolding once it’s centered.
Toss fruit with the brown sugar custard. Leaving a 3-inch border of dough, layer apple slices in a circle about 8 inches in diameter. Continue making concentric circles until you reach the center. Scatter cranberries in evenly along the way. You will have some extra apple slices once finished. Layer those randomly on top to create a beautiful presentation.
Begin lifting the 3-inch dough border onto the fruit, folding and tucking every 3 inches. Brush egg wash under the folds to act as glue in the baking process. Once folding is complete, give the whole tart crust a good coating of egg wash and sprinkle with turbinado sugar on the folds or border.
Preheat oven to 375°F and let tart chill for 30 minutes.
Bake on center rack for 40 to 45 minutes. The crust will be golden brown and the fruit may have a little browning as well.
Let cool for 30 minutes and enjoy with ice cream or sweetened whipped cream.