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A rustic tart that’s made with puff pastry, this Cranberry Galette is super easy to make! Tart cranberries are tossed with sugar and orange zest, and baked on top of the puff pastry crust for an easy dessert for the holidays!
What is a galette?
A galette is a French rustic tart that’s made without a pie dish or tart pan. The crust is rolled out onto a board and then folded over the filling around the edges. No special pan or equipment is required!
What ingredients do I need for Cranberry Galette?
Fresh cranberries – These can be found in the produce department starting at the end of October or beginning of November.
Granulated sugar – Helps balance out the tartness of the cranberries.
Orange zest – Complements the cranberry flavor.
Puffy pastry sheet – I used Pepperidge Farm’s Puff Pastry. You can find a box of 2 in the frozen aisle next to the frozen pie crusts.
Egg – Beaten and used as an egg wash around the outside of the puff pastry for a golden color.
Turbinado sugar – I used 1 Sugar in the Raw packet to sprinkle around the outside edge. Adds crispiness and sweetness.
See the recipe card below for exact measurements!
What equipment do I need to make a Cranberry Galette?
You’ll need the following:
• Large Baking Sheet – I used a half-pan baking sheet.
• Parchment Paper
• Large Mixing Bowl
How do I make a cranberry galette?
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss together the cranberries, sugar, and orange zest until combined. Set the bowl aside.
Roll out the puff pastry sheet onto the parchment-lined baking sheet. Carefully roll it out with a small rolling pin. Use a pizza cutter to round off the corners, if desired.
Spoon the cranberry filling into the center of the puff pastry, then carefully fold the edges around the filling making a round tart. The galette doesn’t need to look perfect.
Crack the large egg into a small bowl, and beat until it is light yellow. Brush the egg wash over the edges of the galette, and sprinkle the turbinado sugar over it.
Bake the galette for 15-20 minutes, or until the cranberries are bubbling and the puffy pastry is golden brown around the edges.
If any bubbles form in the puff pastry, use a knife to pop them and they’ll deflate. Serve warm or at room temperature with powdered sugar or vanilla ice cream.
What substitutions can I make with a Cranberry Galette?
Add some sliced apples to add some sweetness to the tart!
You can make your dough for the crust or try a refrigerated pie crust from the store.
Regular granulated sugar may work for the outside of the crust, but it may make the crust too sweet.
How can I store a Cranberry Galette?
Room temperature: Cover the galette with plastic wrap or store it in an airtight container on the counter for up to 24 hours. It’s best if the galette is eaten on the same day.
Refrigerator: Cover the galette with plastic wrap and store it in the refrigerator for up to 2 days. Reheat it in the oven at 350°F for 10 minutes or in the microwave for 30-second intervals (it may end up soggy if you heat it in the microwave).
Freezer: You can freeze the galette by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it in the oven at 350°F for 10 minutes. The crust may get soggy from the thawing process.
Any other advice or tips for a Cranberry Galette?
The dessert is best when it is made and served fresh within 24 hours.
Adding powdered sugar or ice cream helps balance out the tartness of the cranberries.
You can either poke holes in the puff pastry or simply pop any bubbles with a small knife immediately after it comes out of the oven if the crust should bubble up after baking.
A galette is a rustic tart that’s easy to put together without a tart or pie dish. Great for a quick holiday dessert!
Cranberry Galette
Equipment
- 1 Large baking sheet half-sized
- Parchment paper
- 1 Large mixing bowl
Ingredients
- 1 12-ounce bag fresh cranberries
- ½ cup granulated sugar
- 1 teaspoon orange zest
- 1 puff pastry sheet
- 1 large egg for egg wash
- 1 teaspoon turbinado sugar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss together the cranberries, sugar, and orange zest until combined. Set the bowl aside.
- Roll out the puff pastry sheet onto the parchment-lined baking sheet. Carefully roll it out with a small rolling pin. Use a pizza cutter to round off the corners, if desired.
- Spoon the cranberry filling into the center of the puff pastry, then carefully fold the edges around the filling making a round tart. The galette doesn’t need to look perfect.
- Crack the large egg into a small bowl, and beat until it is light yellow. Brush the egg wash over the edges of the galette, and sprinkle the turbinado sugar over it.
- Bake the galette for 15-20 minutes, or until the cranberries are bubbling and the puffy pastry is golden brown around the edges.
- If any bubbles form in the puff pastry, use a knife to pop them and they’ll deflate. Serve warm or at room temperature with powdered sugar or vanilla ice cream.
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