Cranberries, walnuts and your choice of chocolate make this Cranberry Walnut Galette a versatile and easy make-ahead dessert for your fall gatherings.
This has been a mixed week for me. My car broke down but I was able to get it to the mechanic before it completely died. I’m waiting for the phone call where the mechanic tells me how much damage this will do to my wallet.
On the bright side, Costco had fresh cranberries so I started stocking up and the pie class I took at Sur La Table featured a rustic cranberry tart.
The tart we made was pretty simple but it lacked chocolate. How could they? The chef also pointed out how restaurants are going to individual pies because slicing pie neatly is not so easy.
The base recipe will make 4 plain cranberry walnut galettes. However you can change them up with other ingredients like the chocolate cranberry ones below.
The other great thing about this cranberry walnut galette is they freeze well. So you can make them ahead, keep them in the freezer and then pop them out when guests arrive.
Cranberry Walnut Galette
Ingredients
- 1 single crust pie dough (I used Pillsbury ready made but you can use your favorite crust recipe)
Cranberry Walnut Filling
- 2 cups whole cranberries
- ⅔ cup sugar
- 1 ¼ teaspoon corn starch
- pinch of nutmeg
- pinch of salt
- ¼ teaspoon grated fresh orange rind or ½ tablespoon orange liqueur
- ¼ cup chopped walnuts
Egg wash
- 1 egg
- 1 tablespoon water
- ¼ teaspoon cinnamon
Instructions
- Put 1½ cups of the cranberries in a food processor and pulse until coarsely chopped. In a medium bowl, mix the chopped and whole cranberries with the remaining ingredients for the filling.
- Divide your pastry crust into four equal portions. Roll each portion into a circle about ¼ inch thick. Place circles on a parchment paper-lined baking sheet. Brush the outer edges with egg wash. To make the egg wash, whisk together a whole egg and 1 tablespoon water.
- Heap filling in the middle leaving 1½ inches around the edges.
- Fold the edges up and pinch them together to make a bowl-like pastry. (I put the solid part of the filling in, then folded the edges up and then drizzled the liquid in the middle). Brush the outside with egg wash and sprinkle sugar on it.
- Freeze for 1 hour or until ready to bake.
- Bake for 10 minutes at 425°F and then for 10 minutes at 375°F (or until golden on the outside).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 287mgCarbohydrates: 72gFiber: 4gSugar: 36gProtein: 5g
Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.