Rustic Apple Cranberry Galette
Serves: 8
* I like mutzu apples for this recipe but feel free to experiment, it's always delicious!
  • Dough:
  • 1⅓ cup whole wheat pastry flour
  • ½ cup confectioner sugar
  • ⅓ cup regular smart balance (room temperature)
  • 1 tsp vanilla extract
  • 3 cage-free egg yolks
  • Filling:
  • 1 Tbsp regular smart balance (melted)
  • 1 Tbsp almond meal/flour
  • 1 Tbsp confectioner sugar
  • ⅓ cup unsweetened applesauce
  • 1 cage-free whole egg
  • Topping:
  • 1 large apple, rinsed, cored and sliced into thin wedges (unpeeled)*
  • ⅓ cup fresh cranberries, rinsed
  • 1 Tbsp granulated sugar
  • Sprinkle of cinnamon (about ¼ tsp)
  1. Preheat oven 400F
  2. Dough:
  3. Sift the flour and confectioner sugar and place into the bowl of a food processor ( you can also make it with your hands--see cuisinicity tip about how to measure flour
  4. Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
  5. Add one egg yolk at a time, each time pulsing for a few seconds. Do not over beat! (see my tip above) until the dough just starts to come together.
  6. Gently take out the dough and form into a ball.
  7. Wrap in cellophane and set aside until ready to assemble (there is no need to refrigerate so best to make it right before you are ready to assemble).
  8. Filling:
  9. Place 1 Tbsp smart balance in a microwavable little bowl and very briefly cook in the microwave oven on high for 3 or 4 seconds.
  10. Add applesauce, confectioner sugar, almond meal and egg and stir well with a spoon until thoroughly mixed.
  11. Assembling:
  12. Place the dough between two 10" ziploc gallon storage bags and using a rolling pin, gently roll into a circle about 10 inch in diameter--it doesn't have to be perfect.
  13. Peel off the top plastic bag layer, then turn dough over and transfer onto a light;y floured baking sheet. Peel off top plastic layer.
  14. Spread the filling evenly over the dough to within ½ inch of the edge.
  15. Arrange the apple wedges on top side by side in one layer, like a pinwheel to make a beautiful display, add the fresh cranberries, one by one in between some of the apples (see the photo).
  16. Fold the edge of the dough up over the plums to create a 1-inch border.
  17. Sprinkle the granulated sugar on top of the apples, cranberries and folded edge.
  18. Sprinkle with a little cinnamon.
  19. Bake in preheated oven for 25 minutes or until the apples are tender and the crust is golden.
Recipe by Cuisinicity at