Here is a variation on my rustic galette theme (sounds like I should have Bach playing in the background!). This one is with apples, fresh cranberries and a sprinkle of cinnamon! YUM! I also make it with fresh plums, apricots, peaches, you name it! Galettes are the crusty free-form versions of those more sophisticated tarts or pies. They are more rustic and “rough around the edges” so you can just eat a slice with your hands–no need for forks here! I just love them! The only problem for me is that the traditional ones are made with plain white flour and lots of butter. In fact, I had just resigned myself to the fact that if you wanted that perfect luscious combination of flaky crust and rich buttery taste –the way my idols Julia Child and Jacques Pépin have always made them–there was just no way around it. I imagine you know where I am going with this? Here is my version true to Cuisinicity nutritional standards AND it has passed my picky French culinary standards with flying colors! Enough said-I will let you judge for yourself!(Don’t forget the rule about measuring flour–click here!)
Rustic Apple Cranberry Galette
Ingredients
- Dough:
- 1 1/3 cup whole wheat pastry flour
- 1/2 cup confectioner sugar
- 1/3 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
- 1/3 cup unsweetened applesauce
- 1 cage-free whole egg
- Topping:
- 1 large apple rinsed, cored and sliced into thin wedges (unpeeled)*
- 1/3 cup fresh cranberries rinsed
- 1 Tbsp granulated sugar
- Sprinkle of cinnamon about 1/4 tsp
Instructions
- Preheat oven 400F
- Dough:
- 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
- Add the vanilla and smart balance and pulse 3 or 4 times for a 8-10 seconds each until crumbly.
- 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.
- Gently take out the dough and form into a ball.
- 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).
- Filling:
- 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.
- Add applesauce, confectioner sugar, almond meal and egg and stir well with a spoon until thoroughly mixed.
- Assembling:
- 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.
- 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.
- Spread the filling evenly over the dough to within 1/2 inch of the edge.
- 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).
- Fold the edge of the dough up over the plums to create a 1-inch border.
- Sprinkle the granulated sugar on top of the apples, cranberries and folded edge.
- Sprinkle with a little cinnamon.
- Bake in preheated oven for 25 minutes or until the apples are tender and the crust is golden.
Catherine, Is there a reason why you choose Smart Balance ? I typically have used Lol Butter with Olive Oil.
Yes Jeanne, I like the “butter” consistency for this crust, without the saturated fat. I have since created a vegan crust that is made with olive oil and white wine and it is out of this world too, so if you prefer you can use that crust instead! here it is: https://cuisinicity.com/orchard-peach-pie-vegan/
Great. I’ll try it . Thank you
for some reason my copying of your step #3 did not come through on my comment… -wb
Not to worry Wendy, I answered you without it and went back to my original post to make sure you could click right on that tip “how to measure flour” in the introduction (links don’t work in the instruction box). In any case, here it is again, as I cannot stress enough how important it is!
https://cuisinicity.com/measure-flour/
So I made this for a holiday party this weekend. It was very very tasty and I will make it again for sure. Two things: 1) the link in the instructions appears to be broken:
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and 2) I’m not sure what I did wrong but the dough was so dry that it was not dough…more like dust with some butter tiny particles …yes, I used butter instead of the earth balance…would that make the difference? I was careful to measure the flour as instructed. The only thing I thought maybe was that I put our whole wheat pastry (and regular whole wheat) in the fridge (airtight container)…could the temperature of the flour mess with measuring/density of flour particles?
(I added a couple of tablespoons of non fat milk to remedy and that worked fine.)
Thank you teacher Catherine!
I am so sorry to hear that Wendy! I did see the beautiful result that you shared with me on instagram and it still looked yummy and beautiful, so good for you!!!
I think you are right that putting the flour in the fridge threw it off, because it resulted in making the flour more dense and “packed” and therefore, you probably used more than the recipe calls for. Measuring the flour accurately is so crucial with pastries and breads that I wrote a tip about it here : https://cuisinicity.com/measure-flour/, emphasizing the importance of keeping the flour light and fluffy when you measure it.
As for the butter, I couldn’t tell you, because I never use it (!) as the regular smart balance achieves the same “butteriness” without the saturated fat and of course, the consistency and volume may have differed there as well.
I have made this recipe countless times with very consistent beautiful results. In fact, I presented it in front of a live audience for the Yale Alumni reunion last spring and it turned out just perfect (phew!!). So I hope that you will try it again, with those little tips in mind, and that it will turn out just right for you too! I love the questions, though, that’s what it’s all about! 🙂
Thank you Catherine!
Eventually, I’ll use up the butter we do have give a try to the Earth Balance approach. But we’re generally using so much less with our new world eating/cooking order, that it’s taking a while! Is there anything that you would still use butter for in your range of recipes?
Oh, yes I will be making this and your other sweet galettes again. The taste was absolutely worth it! I will crack the dilemma of storing the whole grain flour (I’ll just have to bake more often!) and bring it to room temp and fluff it up a bit.
Practice makes perfect.
YAY Wendy, practice is the way to go! No, I never use butter anymore (and this is coming from a French Foodie who used to swear by it, before I met David!). By the way, make sure you use “smart balance”-the regular kind– NOT “earth balance”, for my recipes that call for it. Although both are comparable nutritionally (they are great), I find that “smart balance” (regular) works best for me with pastries and with its “buttery” taste in general. So, stick to that one when you make the galette next.
I put off trying this recipe because I have a huge sweet tooth and it sounded complex. I should have know better. Catherine, I made your Rustic Apple Cranberry Galette yesterday, and it was very easy to make, absolutely delicious, filling; and as I mixed by hand, amazingly easy to clean up! Thank you! I can now make a much healthier dessert that will remind me of the delicious pasteries of France as I have not found any comparable here in the U.S.! I will definitely make this galette again, as well as try it with other fruit.
One question, though. This filling uses only 1/3 cup of applesauce and your other galette recipes use 1/2 cup. Is this correct? I used 1/3 cup and the filling was fine.
Wishing you and your family a Happy New Year filled with health, happiness and many blessings!
Thank you so much Marilyn!!!! I LOVE your wonderful comments!! I don’t remember why I only used 1/3 cup applesauce for this particular galette, so when I make it next, I’ll try it with 1/2 cup like the others to make sure it’s just as yummy and not too much “filling” but I bet it was an oversight on my part and I meant to use 1/2 cup like all the other galettes so THANK YOU SO MUCH for catching that–I am impressed that you looked so carefully at my other recipes as well–I LOVE THAT!!