All recipes / Cranberry Galette
Cranberry Galette

Tart yet sweet, this Cranberry Galette is flavorful (and beautiful) enough on its own — but we also love adding in apples or pears when we have them on hand!

Prep Time: 35 minutes
Cook Time: 10 minutes
Servings: 8

For the crust:
½ cup Califia Farms Vanilla Almondmilk
1 ½ cups all-purpose flour
¼ cup cane sugar
1 teaspoon ground cinnamon
¼ teaspoon sea salt
1 teaspoon apple cider vinegar
½ cup vegan butter, cut into pieces

For the filling:
3-4 cups whole cranberries, fresh or frozen
¼ cup cane sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
2 tablespoons arrowroot starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Optional toppings:
Coconut whipped cream
Maple syrup

For the crust: Whisk the all-purpose flour, cane sugar, cinnamon, and sea salt together in a medium bowl.
Add the vegan butter and using a pastry blender, blend in butter until the mixture becomes crumbly and looks "peas-like".
Add the cold Califia Farms Vanilla Almondmilk and apple cider vinegar and stir until the dry ingredients are moistened.
If the ingredients feel too dry, add 1 tablespoon of almond milk until moistened and can form into a ball.
Once you’re able to roll it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), or overnight, if not using right away.
For the filling: In a large bowl, combine the cranberries, sugar, maple syrup, vanilla, arrowroot, cinnamon, and nutmeg, using a rubber spatula to mix until combined and cranberries are coated. Let sit until ready to use.
Assembly:Preheat oven to 425ºF and line a large baking sheet with parchment paper.
Remove dough from the refrigerator and place on a lightly floured surface.
Roll out the dough until about 1/2-inch thick and gently place it onto the prepared baking sheet.
Add the cranberry filing mixture and minimal amount of juices from the bowl to the center of the crust, evenly spreading it out but still keeping it in the middle.
Fold the excess dough upward all around until they overlap and the galette becomes a circular shape.
Lightly brush top of crust with melted butter and bake galette for 35 minutes or until the crust is golden brown and center is bubbling.
Once done, remove from the oven and allow it to cool slightly for 10-15 minutes before slicing.
Top with coconut whipped cream and/or a drizzle of maple syrup, if desired.
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