I promise you, this is THE BEST galette recipe that you’ll get to try. It’s so rich, has that incredibly buttery flavor, takes so little time to prepare and, I kid you not, it was gone within minutes of serving. We made it so many times already that I feel like it’s becoming one of my ‘go-to’ recipes.
How Is This Galette Recipe Different?
As days get chillier and shorter, autumn calls for comfort foods. And of course this isn’t the first galette of the season – the last one that made it to the blog was all about plum and autumn spices and you can of course snag the recipe here!
There’s something special about this flavor combination though. You’d think it’s just a galette and it’s difficult to get all poetic about it, but filling it with mouth twisting sour (because just sour doesn’t do its justice) cranberries and topping it off with some overly sweet dulce de leche just does the trick.
I also changed up the ingredient quantities and resting times of the pastry and it made a big difference to how the final result turned out.
Ingredients In This Galette Recipe
- All-purpose flour – you can also substitute this with other types of flour, although I haven’t tested the quantities of this.
- Confectioner’s sugar – using this instead of granulated sugar makes for a better consistency of the dough. I wouldn’t recommend using any other sugar type for this recipe.
- ¼ tsp salt – use any type of fine salt.
- Butter (chilled) – as with any simple ingredient recipes, I encourage you to really go for a good quality of butter.
- Some cold water.
Can I Use Frozen Fruit with Galette Pastry
Absolutely yes! Use 400g of cranberries irrespective of whether you’re using fresh or frozen ones for this galette recipe. Both types of this fruit will work great and you don’t have to worry about any additional ingredients.
How to Store this Galette?
On the countertop – just cover with some parchment paper or reusable silicone food cover.
In a glass or plastic food container – by all means, feel free to place any remaining galette in a reusable food container and store it in your kitchen.
Don’t store any remaining slices in the fridge or freezer. This may turn the pastry into a hard shell that’s difficult to eat.
Last but not least!
If you want to take a peak behind the scenes of this galette photoshoot and see how I styled it, make sure to check out this video! And don’t forget to leave a trace, whether it’s a heart, a comment or a follow 🙂 it’s a small gesture that means a world to us, creators!
The Best Galette Recipe
For the Pastry
- 180 g all-purpose flour
- 60 g confectioner's sugar
- ¼ tsp salt
- 100 g butter (cold)
- 30 ml cold water (2 tbsp)
For the Filling
- 400 g cranberries (fresh or frozen)
- Brown sugar (to sprinkle over the top)
- Sift the flour, powdered sugar and salt together in a bowl and mix. Add the diced butter and knead only until crumble starts to form. Add cold water and knead for about 1 more minute, until the ingredients combine. Shape into a ball and refrigerate for about 1 hour.
- In the meantime, wash the cranberries. If you're using frozen cranberries, take them out and let them defrost gently.
- Pre-heat the oven to 200°C (390F) – without a fan setting.
- Take the dough out of the fridge and let it rest on the countertop for about 15-20 minutes before you start rolling it out. After this time, sprikle a clean working surface with some flour. Start by pressing the rolling pin into the dough to work it, turning it one-quarter clockwise. When it's approx. 5 cm thick, start rolling the dough outwards continuing to move the dough one-quarter clockwise (or counter clockwise, whichever feels easier). Roll until the dough forms a circle of approx. Ø 30 cm (11 inch).
- Transfer the dough onto baking paper and an oven-sized baking tray. Lay cranberries on top of the dough leaving approx 3-4 cm (1-1.5 inch) empty space on the edges. Sprinkle your hands with flour and gently raise the edges of the dough and start folding the sides towards the centre of the circle, forming a 'sleeve' around the fruit. Sprinkle some brown sugar on top of the cake (sprinkle more sugar on the cranberries).
- Bake for 30-35 minutes until the sides of the cake start to turn golden.
- Serve warm, topped with dulce de leche or vanilla ice cream.
Did you make this recipe?