Cranberry Galette

5 from 1 vote

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This Cranberry Galette is the simple holiday dessert you're looking for. The rustic cranberry pie and hazelnut crust are super easy to make. Add vanilla ice cream or whipped cream to this jewel-toned berry galette, and you've got a cranberry dessert festive enough for Thanksgiving, Friendsgiving, or any time you need a dessert that transports well.

Prep Time20

Cook Time35

Chilling time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Calories: 246kcal

Author: Joanne Stekler

Ingredients

Hazelnut galette dough

1½ cup (188 grams) all-purpose flour
½ cup (56 grams) hazelnut flour or finely ground peeled hazelnuts
¼ cup (30 grams) powdered sugar
¼ teaspoon kosher salt
8 tablespoons (1 stick or 227 grams) unsalted butter cold and cut into cubes
2 to 4 tablespoons heavy cream

Galette filling

3 cups (12 ounce bag) fresh or frozen cranberries
⅔ cup (128 grams) brown sugar
zest and tablespoon of juice from one small orange
½ teaspoon cinnamon
¼ cup (28 grams) hazelnut flour

To finish

1 egg lightly beaten
Vanilla ice cream or whipped cream optional

Instructions

Hazelnut galette dough

In a food processor, mixer, or by hand, whisk together the all-purpose flour, hazelnut flour, sugar, and salt.
1½ cup (188 grams) all-purpose flour, ½ cup (56 grams) hazelnut flour, ¼ cup (30 grams) powdered sugar, ¼ teaspoon kosher salt
Cut in the cold butter cubes with a few pulses of your processor or with a pastry blender until you have pea-sized pieces.
8 tablespoons (1 stick or 227 grams) unsalted butter
Slowly mix in the heavy cream until the dough just starts to comes together when you pinch a bit between your fingers.
2 to 4 tablespoons heavy cream
Form into a disk, wrap, and chill for at least 1 hour.

Cranberry galette filling

While the dough is chilling, stir together the cranberries, brown sugar, orange zest and juice, and cinnamon.
3 cups (12 ounce bag) fresh or frozen cranberries, ⅔ cup (128 grams) brown sugar, zest and tablespoon of juice from one small orange, ½ teaspoon cinnamon

Assembly and baking

Heat your oven to 375°F. If you have a pizza stone, put it on a rack in the middle of the oven.
Roll the chilled dough about ⅛ inch thick into a 14 to 16 inch circle on a lightly floured countertop or cutting board. Transfer the dough circle to a sheet of parchment paper on a sheet pan and evenly spread on the remaining quarter cup of hazelnut flour, leaving a two inch border.
¼ cup (28 grams) hazelnut flour
Spoon the cranberry filling on top of the hazelnut flour. Then fold the edges up and over the fruit, pleating it over itself. Brush the dough with the beaten egg
1 egg
If you have a pizza stone, transfer the cranberry galette and parchment directly to the stone. Otherwise, slide the pan into the oven and bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling.
Let your berry galette cool a few minutes, and serve warm or at room temperature with ice cream or whipped cream.

Notes

This cranberry galette is for those of us who want food to taste good but don't care as much about making it look perfect.

You can make the galette dough in a food processor (my choice), a stand mixer, or by hand.

If you can't find or don't want to buy hazelnut flour, you can make your own by finely grinding peeled hazelnuts - here's the best way to peel hazelnuts to remove all the bitter skin.

Cold butter is important for making pastry flaky and tender.

Baking the cranberry galette on a pizza stone helps prevent the crust from getting soggy from the cranberry sauce filling.

Store the galette covered, at room temperature, for up to three days.

If you want to make this cranberry galette ahead of time, you can store the hazelnut pie dough in the refrigerator for up to three days or double-wrapped in the freezer for three months.

Nutrition