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)
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
1 tablespoon sugar for sprinkling (optional)
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.