Makes two 9-inches galettes, serves 10-12
Note: If you want to make this into a cranberry-apple galette, slice 8 Granny Smith Apples and add to the filling mixture. Increase the sugar and water by ¼ cup each and decrease the cranberries to 1 1/2 cups.
In a large bowl (or in a food processor), mix the flour, sugar, cornmeal, and salt. Use a pastry cutter, cut the chunks of butter into the flour (or pulse in the food processor) until the butter pieces are the size of small peas.
In a small bowl, mix the sour cream and water. Pour the mixture over the dough and continue to combine the mixture with the pastry cutter until the dough is smooth and incorporated. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
While the dough is chilling, combine the sugar, water, honey, lemon juice, and cinnamon, and heat until the sugar dissolves. Add the cranberries and simmer until they start to pop, which will take about two minutes. Using a slotted spoon, remove the cranberries to a bowl.
Increase the heat to medium-high and boil the liquid until the juices are slightly reduced. Pour the juices over the cranberries.
Preheat the oven to 400 degrees.
Remove the pastry from the fridge and divide the dough in half. On a floured work surface, roll out each half to about 12 inches in diameter. Transfer the dough to baking sheets or pie pans, and then spoon half the mixture into an even layer, leaving 1 ½ inches of the edge clean. Fold the border over the fruit to form a broad rim. Top the filling with thin slices of butter.
Bake at 400 degrees for about 35 to 40 minutes until the pastry is golden brown. Transfer to a wire rack and let the galettes cool completely.
If you want to make this into a cranberry-apple galette, slice 8 Granny Smith Apples and add to the filling mixture. Increase the sugar and water by ¼ cup each and decrease the cranberries to 1 1/2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 156 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.2mg||14 %|
|Sodium 119.2mg||4 %|
|Potassium 80mg||2 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 63g|
|Protein 3.8g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!