Dorie's original recipe calls for a "made from scratch" crust. But, when you use a store bought pie crust, putting the galette together takes no time at all. I've made it both ways and the results are always excellent.
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First, you roll out your crust onto a baking sheet and spread the center with a layer of ground nuts and bread crumbs. You can use any kind of nuts you like, but I used walnuts. Then, you throw the rest of the filling ingredients into a big bowl and smoosh them around a bit. I used my hands to get everything mixed together really well. After that, you pour the filling on top of the layer of nuts and fold up the edge of the pie crust towards the center. Stick it in the oven until the crust is golden and the filling is nice and bubbly and youre done.
This is a perfect little dessert to whip up in between trips to the mall at Holiday time. It's quick, easy and so, so good. And, look how pretty and festive it looks in that homey, rustic kind of way? Definitely, a keeper!
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Cranberry Lime Galette (adapted from Baking: From My Home to Yours)
Ingredients:
1 sheet refrigerated pie crust dough
3 tablespoons ground nuts (walnuts, almonds or pecans work best.)
3 tablespoons plain dry bread crumbs
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup dried cranberries
3/4 cup light brown sugar, packed
1 1/2-inch piece of fresh ginger, peeled and finely chopped
Grated zest of 1 lime
Juice of 1/2 lime
3 tablespoons raspberry jam
Coarse or turbinado granulated sugar, for sprinkling
Directions:
1. Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
2. Roll the dough out onto a baking sheet lined with parchment paper or a silicone baking mat and keep it covered in the refrigerator while you make the filling.
3. Mix together the nuts and bread crumbs in a small bowl. Toss together the remaining ingredients (except the sprinkling sugars) in another bowl, stirring just to mix.
4. Spread a layer of the nut and crumb mixture onto the pie crust dough, in the center, leaving about a 2-inch border around the perimeter. Then pour the filling on top. Gently lift the unfilled border of dough up and fold it over onto the filling. As you do this, the dough will form pleats. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of the sprinkling sugar.
5. Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes. Carefully slide a small baking sheet or a cake lifter under the galette and slip it onto a rack to cool. Serve the galette warm or at room temperature.
Enjoy!