Orange Ginger Cranberry Galette

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Flavorful orange zest and spicy fresh ginger add the perfect touch of festive flavors to this orange ginger cranberry galette! So much easier to make than standard pie and always a dessert hit.

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 229kcal

Ingredients

Pastry Dough

1-1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, shredded on a box grater and frozen
4-5 tablespoons ice water

Cranberry Filling

2 cups fresh or frozen cranberries (if using frozen, thaw completely)
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoons honey
2 tablespoons orange juice
2 teaspoons grated orange zest
2 teaspoons grated fresh ginger
1 large egg white, whisked with 1 tablespoon water
Sugar for dusting galette, optional

Instructions

Pastry Dough

Preheat oven to 375F. Line a large baking sheet or a pizza stone with parchment paper. Set aside.
Place flour, sugar, and salt in a large bowl and use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon)
Turn dough onto a surface and very gently knead several times until smooth. Form dough into a smooth disc and wrap in plastic wrap. Chill dough 30 minutes while you prepare the filling.

Cranberry Filling

In a medium bowl, combine cranberries, sugar, cornstarch, salt, honey, orange juice, zest, and ginger.
Remove dough from fridge and turn onto a lightly floured surface. Roll into a 12-in circle (about 1/8-inch thickness) and place on parchment paper lined baking sheet OR a pizza stone. (if using pizza stone, place a pan on rack underneath to catch any cranberry drippings)
Spread cranberry filling onto dough to within 2 inches of edges. Gather up edges of dough and fold over, just barely covering filling to create a border. Brush galette crust with egg/water wash and sprinkle with extra sugar if desired.
Bake galette at 375F 30-35 minutes until pastry is golden brown and cranberries are bubbly. Remove from oven and cool at least 30 minutes before slicing into wedges and serving. Enjoy!

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