Cranberry Galette


I have to start off by saying this recipe was supposed to get added to the blog months ago, but life gets in the way. Better late than never right? Making pies was never something I thought I would be interested in making. After all, I am more of a savory cook than a professional baker, but I wanted to challenge myself in some pastry, so here we are. Galettes are a version of a pie that is incredibly forgiving and versatile. Not only are galettes easy and approachable by anyone willing to try, but they are the perfect vessel for just about any type of filling.

When I made my first galette, it was around Thanksgiving, and my life has been changed ever since. Galette dough is essential flaky pastry dough, with minimal prep required. There are few things to keep in mind when making a galette, and we'll review them here!

How are galettes different than traditional pies?

Galettes differ from traditional pies because they aren't baked in a pie dish, or used in the same capacity as a pie. Galettes are rustic by nature, with a folding over with the edges of the dough, baked until golden brown, and are open faced. Meaning, the galette does not get an extra layer of crust over it. It's usually served as is or with a large scoop of ice cream. Galettes are seriously delicious.

What do you need to make galette dough?

The beauty of making galettes is the amount of ingredients required to make it. All you really need is:

  • Cold butter
  • Ice water
  • Sugar
  • Flour

Cold butter and ice water and the most important ingredients as they will make the crust super flaky and, well, buttery! You want the butter as cold as possible so that the crust does not leak much or run while it bakes. The ice water will help keep everything cold and bind the dough together.

What fillings can you add to a galette?

I love galettes for this exact reason: you can put ANYTHING in a galette! Cranberries, featured in this recipe, is perfect for a holiday dessert or a Mother's Day brunch. You could also use sliced pears, apples, citrus fruit, berries. Another idea for galette filling is making them savory. Think onions, leeks, potatoes, broccoli, cheddar cheese, or even make a mozzarella and tomato version. The combinations are endless and very, very tasty.

How do you make the galette dough?

The easiest way to make galette dough is using a food processor. I like this method because it's not as messy and combines the dough and butter together better than my hands can. Start by prepping the flour and sugar in the same bowl, whisk together to combine and set aside. Cube the butter and add to the food processor along with the flour and sugar. Pulse the food processor to combine the ingredients, and stop pulsing when the mixture looks like pea sized pebbles. Pour the flour and butter mixture into a large bowl. From here, add a tablespoon of ice water at a time to the bowl. Mix the dough together using a spatula and work the dough until it forms a crumbly ball, adding more water as desired so that it comes together. From here, pour the dough onto a floured surface, form a ball, and wrap in cling wrap. Press down on the dough to form a thick disk and place in the fridge for an hour. Once the dough is chilled, roll out the dough and fill with whatever your heart desires. Fold over the sides of the dough and bake to the indicated time (400º for 30 minutes)

Galettes are approachable, easy, fun to make, and taste outstanding! I can guarantee these will be replacing the pies you make (or buy) every year. Once you make one, there's no turning back!

Cranberry Galette

Calling all cranberry lovers, this one is for you. This cranberry galette is everything you need this morning. Flaky, buttery crust surrounding perfectly baked cranberries in a freshly squeezed orange juice blend. I promise you this galette will be on your "Must bake" list over and over again.



For the dough:

  • 180g all purpose flour
  • 10 tbs cold unsalted butter (142g)
  • 2 tbsp granulated sugar
  • 6-7 tbsp ice water

For the filling:

  • 1 1lb bag whole cranberries, rinsed
  • 2 tbsp tapioca flour
  • 70g cane sugar
  • 1 tsp cinnamon
  • 2 tsp orange juice
  • 1 tsp orange zest
  • 1 tsp Grand Marnier
  • 1 egg, whisked


  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces.
  2. Sprinkle the flour with 4 tbsp of the water, and pulse until the dough comes together. If the mixture is still too dry, add the remaining water by the teaspoon, and knead until the dough comes together and is soft, smooth, but still a little crumbly.
  3. Form the dough into a large ball and wrap the dough in cling wrap.  Press down to form a thick disk and set in the fridge to chill for up to 40-60 minutes.
  4. Twenty minutes before you remove the dough from the oven, preheat the oven to 400º.
  5. Take the dough out from the fridge and lay on a flour-dusted surface. Roll out the dough until approximately 11” in diameter and approximately ¼” thick. 
  6. To the dough, pour in the cranberry mixture into the center of the dough. Fold the dough on top of the galette, overlapping each fold. Brush with the egg wash and sprinkle the granulated sugar on top. Bake for 30 minutes.

For the filling:

  1. Cut open the cranberry bag and pour into a large bowl. Pour in the Grand Marnier, sugar, spices, zest, juice; and tapioca starch. Mix together until fully combined and set aside.

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe