Chocolate Cranberry Galette

Sometimes I look back at my published posts and I see reoccurring themes.  What I’m seeing now is that apparently I’ve been really into comfort food lately. Soup, potato gratin, a pot pie… and now this galette. Maybe I just need a hug.  Or a cup of tea.  A glass of scotch. Something to make me feel cozy.

I can’t take complete credit  for this recipe.  The filling, I can. The crust, not so much.  That came from the very talented baker/entrepreneur/cookbook author behind the fabulous Tate’s Bake Shop, Kathleen King, who has just come out with her latest book, Baking for Friends.  You may be a bit skeptical when you see the cornmeal listed as an ingredient… but gosh darn it, every time I make a galette, I’m going to refer back to this recipe. That small addition has a huge impact on the whole texture of the pastry. And it works beautifully.

Before you head on off to make this (which was incredibly easy to whip up and will work with a number of other kinds of fruits), I have a little giveaway to announce!  The fine folks at Tate’s Bake Shop are generously giving away one of their fantastic Cookie and Bar Towers to one lucky reader.

To enter: All you have to do is leave a comment on this post. No restrictions.

Official Rules: No purchase necessary. Open to US and Canadian residents only . Giveaway will end on November 4th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

Additionally, if you want to receive $5 off Baking for Friends, just enter the code “BAKEOFF” when you order it from their site.

Chocolate Cranberry Galette

(adapted from Kathleen King’s Blackberry Galette from Baking for Friends)

serves 4-6

Ingredients

for the dough

1 cup unbleached all-purpose flour, plus more for rolling the dough

1/3 cup fine yellow cornmeal (not coarse cornmeal or polenta)

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons (3/4 stick) cold salted butter, cut into pieces

1 large egg yolk

2 tablespoons cold water

-

for the filling

2 cups fresh cranberries

1/2 cup unsweetened Dutch processed cocoa

1/2 cup sugar

1 tablespoon cold salted butter, cut into small pieces

 -

additional

1 tablespoon sugar for sprinkling (optional)

Directions

1. In a bowl, mix together the dry ingredients for the dough: flour, cornmeal,  sugar and salt.

2. Using two knives or a pastry cutter, cut in the butter until it has been incorporated into the dry ingredients, leaving a few pea-sized pieces in the mixture.

3. Whisk together the egg yolk and water.  Add to the bowl and mix until the dough has formed.  It will be quite dry.

4. Form into a disk and wrap in plastic wrap. Put in refrigerator for at least 30 minutes or up to 2 hours.

5. Preheat the oven to 375 degrees Fahrenheit.

6. Take the dough out and roll on a lightly floured work surface until it is approximately 10 inches round and 1/8 inch thick.

7. Fold the dough in half and unfold out onto a large, rimmed baking sheet that is lined with parchment paper.

8. In another bowl, mix together the cocoa powder and sugar.  Add the cranberries and toss to coat.

9. Pour the cranberry and cocoa mixture into the center of the dough. Sprinkle the butter on top of the mixture.

10. Fold the sides of the dough up so it wraps around the fruit.  If it the dough rips, you can patch it up by brushing some water or milk over it.  Sprinkle with sugar.

11. Bake for 40 minutes, or until the pastry is golden brown and the filling bubbles out.  Remove from oven and let cool.

12. Cut into wedges and serve.

 

 

 

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  • jaime @ sweet roadOctober 29, 2012 - 1:15 am

    I know the feeling. As soon as cooler weather hits I start to go back to my comfort food recipes and taking advantage of every moment that I can make a cozy moment. I drink tea, I bake nonstop, and I spend plenty of time cuddled and cozied up in front of the fire. Next time I’ll do it with some dessert inspired by this galette!ReplyCancel

  • SharonOctober 29, 2012 - 1:22 am

    I had to comment, not because of the towers of Tate, but because this galette has gone straight to the top of my must bake list. Just…WOW!ReplyCancel

  • RosaOctober 29, 2012 - 2:32 am

    A beautiful galette! That filling is perfect.

    Our tastes depend on the seasons, so it is quite normal to start craving comfort food when it’s getting chilly outside.

    Cheers,

    RosaReplyCancel

  • MollyOctober 29, 2012 - 8:53 am

    I’ve done cranberry and pear but never cranberry and chocolate. I’m intrigued.ReplyCancel

  • ChristinaOctober 29, 2012 - 8:55 am

    I’ve never had cranberry and chocolate together. I’l be trying this soon!ReplyCancel

  • Becky B.October 29, 2012 - 9:01 am

    Yummmmeeee!ReplyCancel

  • Lori @ RecipeGirlOctober 29, 2012 - 9:15 am

    This looks amazing, but I really just love the way a rustic galette looks. SO pretty.ReplyCancel

  • KarenOctober 29, 2012 - 9:33 am

    I am definitely making this! Looks fabulous!ReplyCancel

  • Lisa S.October 29, 2012 - 9:44 am

    That palette is beautiful! What a great use for cranberries.ReplyCancel

  • BrooksOctober 29, 2012 - 10:02 am

    The pairing of chocolate and cranberry intrigues, but the visual representation is quite compelling. Beautiful work Brian!ReplyCancel

  • Jenny @ BAKEOctober 29, 2012 - 10:05 am

    I love this flavour combination! this galette looks so beautiful!ReplyCancel

  • ShainaOctober 29, 2012 - 10:27 am

    It’s almost a play on chocolate-covered cherries. Love.ReplyCancel

  • Bev @ Bev CooksOctober 29, 2012 - 10:29 am

    DUDE. That photo of the cranberries….killing.me.softly.ReplyCancel

  • MariaOctober 29, 2012 - 11:03 am

    Galettes are one of my favorite desserts! Much better than pie-if you ask me:) Gorgeous!!ReplyCancel

  • JoanOctober 29, 2012 - 11:05 am

    Oh my, I would love to have a piece of your galette for breakfast this morning. :)ReplyCancel

  • Ken┃hungry rabbitOctober 29, 2012 - 11:19 am

    This is a true beauty and no doubt a delicious dessert.ReplyCancel

  • DebOctober 29, 2012 - 12:01 pm

    The addition of cornmeal to the crust is inspired! And I an intrigued by the pairing of chocolate and cranberries, an irresistible fall treat!ReplyCancel

  • Katrina @ Warm Vanilla SugarOctober 29, 2012 - 12:41 pm

    This is stunning! Love this idea!ReplyCancel

  • JuliaOctober 29, 2012 - 1:32 pm

    Oh my, this looks delicious! I might have to try it with the bag of cranberries sitting in my fridge getting lonely. Also, it would be pretty great to win the giveaway!ReplyCancel

  • JoOctober 29, 2012 - 2:10 pm

    A beautiful food memory of Hurricane Sandy.ReplyCancel

  • Alison @ Ingredients, Inc.October 29, 2012 - 2:15 pm

    looking great Brian! Great giveaway! Hope you had a good weekend!ReplyCancel

  • JeanetteOctober 29, 2012 - 3:43 pm

    What a beauty! I do like the texture that cornmeal adds to baked goods. The combination of chocolate and cranberries sounds so complex – love that!ReplyCancel

  • AnnaOctober 29, 2012 - 4:01 pm

    Yay! It’s time to bake with cranberries! This galette sounds amazing!ReplyCancel

  • Lisa | With Style and GraceOctober 29, 2012 - 4:08 pm

    Beautiful! Thinking about you – please stay safe my friend!!ReplyCancel

  • Kim CatapanoOctober 29, 2012 - 5:18 pm

    That looks REALLY GOOD and I love the combination of chocolate and cranberries!!ReplyCancel

  • Debbie BrayOctober 29, 2012 - 5:25 pm

    looks delicious!!ReplyCancel

  • MerylOctober 29, 2012 - 8:01 pm

    Great giveaway! I love Tate’s Bake Shop Whole wheat chocolate chip cookies!ReplyCancel

  • LouisOctober 29, 2012 - 8:01 pm

    Thanks for the giveaway!ReplyCancel

  • foodwanderingsOctober 29, 2012 - 9:22 pm

    Anything with cranberries and I am sold. This galette Bri looks fantastic, Rustic and comforting yet elegant!ReplyCancel

  • Lora @cakeduchessOctober 29, 2012 - 10:48 pm

    Cornmeal in the crust makes for a perfect galette. I like to make it savory like that for dinner sometimes (veggies-cheese). This is gorgeous. Hope you’re safe with the storm my friend xxReplyCancel

  • CarolynOctober 30, 2012 - 7:27 am

    I do believe I saw part of this lovely thing sitting on your counter the other day :)ReplyCancel

  • Andrew FrishmanOctober 30, 2012 - 10:01 am

    Mnnn. . . I LOVES me some cranberries, and I LOVES me some chocolate.

    A veces, cuando se combinan dos cosas que creo que son deliciosos, su delicioso sabor se pierde cuando se mezclan.ReplyCancel

  • gloriaOctober 30, 2012 - 11:23 am

    I love cranberries and this look really beutiful:)
    Love your pictures too!!ReplyCancel

  • GenevieveOctober 30, 2012 - 1:10 pm

    I think the cornmeal crust would go perfectly with a cranberry filling! I’m definitely craving comfort foods lately, and those cookies would certainly help!ReplyCancel

  • SarahOctober 30, 2012 - 1:32 pm

    If this recipe is any indication, I would love this cookbook. :-)ReplyCancel

  • Laura WOctober 30, 2012 - 2:52 pm

    A very beautiful galette Brian!ReplyCancel

  • Rachel @ Baked by RachelOctober 30, 2012 - 3:28 pm

    This is one of those recipes that just screams Fall and New England to me!ReplyCancel

  • Sylvie @ Gourmande in the KitchenOctober 31, 2012 - 12:24 am

    I love cozy food and I love Tate’s Bakeshop! They have some pretty amazing gluten free cookies and brownies.ReplyCancel

  • SheilaOctober 31, 2012 - 1:18 pm

    I can’t wait to try this. Yummy enough to take a bite right out of the picture. Thanks for my new recipe!ReplyCancel

  • MichelleOctober 31, 2012 - 8:14 pm

    Found you thru Pinterest, so glad I did. Can’t wait to search your blog!ReplyCancel

  • EricaOctober 31, 2012 - 10:21 pm

    That looks so good!!! I wish I could have a piece right now.

    ps you commented on my guest post on chez us and I had to share some love back. Love what I am seeing!ReplyCancel

  • MeganOctober 31, 2012 - 10:32 pm

    This dessert looks AMAZING!!! Well done! :)ReplyCancel

  • MariaNovember 1, 2012 - 7:27 am

    OMG!! I wish I had cranberries and time to make this now. It is raining all morning, my bones hurt and I need a hug, a cup of the with lots of scotch in it and and a double doze of this galette to comfort me!!ReplyCancel

  • JoanneNovember 1, 2012 - 7:43 am

    At this time of year, I’m pretty sure we could ALL use some comfort…and I’m loving the sound of this galette! I haven’t delved into cranberries yet this season…but this seems like the perfect recipe to start with!ReplyCancel

  • EdiaKNovember 1, 2012 - 8:42 am

    I always struggle to apply vintage filters with casts to my photos but that photo of the cranberries is certainly inspiring!ReplyCancel

  • Tanya PhillipsNovember 1, 2012 - 12:31 pm

    Yes, this looks amazing! And it’s been so long since I’ve had cranberries.ReplyCancel

  • HeatherNovember 1, 2012 - 6:15 pm

    This looks awesomely yummy. Thanks for sharing. off to the market to buy some ingredients.ReplyCancel

  • Heather McClelland BlichaNovember 1, 2012 - 10:13 pm

    looks amazing. I am off to get the ingredients to bake this this weekend. Thank you so much for sharing this!ReplyCancel

  • AnonymousNovember 2, 2012 - 4:19 am

    Gorgeous galette! What an unusual combination of flavors!ReplyCancel

  • elizabethNovember 2, 2012 - 8:50 am

    Looks delicious!! Can’t wait to make it!ReplyCancel

  • PamelaNovember 3, 2012 - 8:03 am

    Will be making this lovely dessert this weekend. The perfect blend of sweet and tart sounds fantastic. Great photos too:)ReplyCancel

  • Camilla @ Culinary AdventuresNovember 3, 2012 - 10:24 am

    That galette looks amazing!ReplyCancel

  • Audrey GiannattasioNovember 3, 2012 - 3:31 pm

    We love Tate’s cookies! Sample them whenever we can at Savenor’s on Boston Foodie Tours, and our guests often buy. Can’t be beat…ReplyCancel

  • CarolynHNovember 3, 2012 - 5:11 pm

    Delish recipe. A nice dessert to make for my family. & would be nice to win the giveaway. @poohroReplyCancel

  • Delenn DaxNovember 3, 2012 - 6:03 pm

    Cranberry is one of my favorite flavors, and chocolate, and sugar, and….oh shoot, I’ll take nearly anything that fits in the category of “Comfort Food”. And for this non-cook, it this Chocolate Cranberry Galette looks pretty simple to make.ReplyCancel

  • Kate W.November 3, 2012 - 7:24 pm

    That looks amazing!ReplyCancel

  • RachelleNovember 4, 2012 - 6:10 pm

    I can’t wait to try this. I have been looking for a good cranberry pie.ReplyCancel

  • Gerry @ Foodness GraciousNovember 5, 2012 - 12:27 am

    Fantastic recipe, I love rustic looking tarts and pastries and this sounds and looks first class!ReplyCancel

  • Laura (Tutti Dolci)November 6, 2012 - 8:35 pm

    Beautiful galette, love the chocolate and cranberry pairing!ReplyCancel

  • Camilla @ Culinary AdventuresNovember 7, 2012 - 9:27 am

    Thanks for the inspiration. I added some cayenne and coffee to mine and it was fabulous! http://culinary-adventures-with-cam.blogspot.com/2012/11/c4-tart-its-bomb.htmlReplyCancel

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  • pinkóciNovember 22, 2012 - 12:23 pm

    Tanks for the recipe, it’s lovely :) I hope you don’t mind I posted the recipe, marking you as a source :)ReplyCancel

  • [...] though, with the emphasis on the Apple. But two in particular sparked my interest: this one, and this one. How could I resist the addition of dark cocoa to the pie? I thought it would be just the ticket [...]ReplyCancel

  • Top 10: Dessert GalettesNovember 20, 2013 - 1:01 pm

    [...] Galette from Kitchen Meets Girl   Nectarine or Peach and Basil Galette from The NY Times   Chocolate Cranberry Galette from A Thought for Food   Mini Raspberry Lemon Galettes from Indigo Scones   Gluten Free Stone Fruit Galette [...]ReplyCancel

  • A Thought For FoodNovember 3, 2012 - 7:37 pm

    It is surprisingly easy! I’m not a baker and I didn’t have any trouble :-)ReplyCancel

  • A Thought For FoodNovember 3, 2012 - 7:37 pm

    Aren’t they delicious!?!?! So thrilled to be hosting this giveaway. ReplyCancel

  • A Thought For FoodNovember 3, 2012 - 7:38 pm

    Thank you, Karen! I was concerned that the cranberries might be too tart, but when they cook with the cocoa powder and sugar, it all comes together beautifully.ReplyCancel

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