Cranberry Galette

I went to the store today and cranberries are finally here. Yeha! I love cranberries and made some canned cranberry sauce and this galette. I think that galette and crostata are the same thing, just depends on if you are French or Italian. I thought that galette sounds more fancy. Anyways this turned out really tasty and I made it with whole wheat flour.

Use an extra 1/4 cup of sugar if you like you tart on the sweeter side. My tart (with 1/2 cup) turned out tart but still sweet. I like it like that.

Cranberry Galette

Crust

1 cup whole wheat flour

¼ cup cake flour

1 tablespoon sugar

½ teaspoon baking powder
¼ teaspoon sea salt
3 tablespoon cold butter, cut into ½ inch cubes
2 tablespoons olive oil
3 tablespoons water, ice cold
1 tablespoon vodka

Filling

3 cups fresh or frozen cranberries (if frozen, do not thaw)

1/4 cup water

1/2 cup sugar, add another 1/4 cup if you like it sweet

handful raw walnuts, chopped coarse

To make the crust, pulse the dry ingredients in a food processor. Add the butter and pulse a 5 times. Add the oil, water and vodka and pulse until the dough forms little pebbles. Dump onto work surface and press the pebbles together. Refrigerate while you make the filling.

To make the filling, combine cranberries, sugar and water in a saucepan and bring to a boil. Simmer for about 10 minutes and cool to room temperature. You can transfer it to a dish, refrigerate and finish the pie in the next two days.

To assemble, place the crust dough on parchment paper (or silpat, but not wax paper) and sprinkle with flour. Roll to about 9 inch circle. Spoon the filling in the center and leave 1 1/2 inch border empty. Fold the dough over the filling using the parchment paper to help you. Sprinkle the walnuts on top. Brush the sides with milk or heavy cream and sprinkle with coarse or plain sugar.

Bake galette in the center of the oven at 400 F for about 20-30 minutes or until the crust is golden brown. Remove and cool to room temperature.

Cut into 8 slices with a serrated knife. It is best to cut the galette by firmly pressing on the knife across the whole galette. Cutting in sawing motion will cause it to crumble.