I tend to get a little cranberry obsessed this time of year. I tell you, there is nothing like a fresh cranberry. Don’t get me wrong, dried cranberries are good too.. but fresh is where it’s at! I like to use cranberries in interesting and unexpected ways beyond the typical cranberry sauce around the holidays. My cranberry jalapeño salsa was definitely unusual and quite delicious, too! So I thought I’d keep the cranberry train chugging along with a cranberry rosemary galette. Choo Choo!
If you don’t remember from my rustic italian plum galette post, a galette is basically a rustic pie that is folded around a fruit filling. We just like to be fancy and call it a galette. This cranberry rosemary galette borders on a savory pie rather than a sweet one. The cranberries are lightly sweetened with pure maple syrup, though you can still taste a little of the bitterness. Just the way I like it! If you’re more of a sweet fan, feel free to up the maple syru a bit. The fresh rosemary also gives it a nice savory, earthy flavor that I think pairs really well with the cranberries.
I decided to tweak my crust recipe a little bit this time and substituted vegan butter with cold coconut oil to see how it would hold up. I can now tell you that the results were fabulous! I love the little crunch that the coconut oil gives the crust. If you want a more buttery, soft and fluffy crunch go with butter or vegan butter. If you like a bit of crisp in each bite, try the coconut oil! I think you’ll be pleasantly surprised!
This cranberry rosemary galette will be a hit at parties, and is great slightly warm with a scoop of ice cream (vegan for me!) right on top. Mmmm.. now if you don’t mind I’m heading back to the kitchen for another bite! Happy Thanksgiving everyone!
- ¾ cup walnuts
- ¾ cup gluten-free flour blend
- ½ cup coconut oil, cold and cubed (see notes)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 /2 tsp kosher salt
- 1 tbsp maple syrup
- 4 tbsp cold water
- 1 tbsp coconut oil, melted (to brush on crust)
- 1 tbsp walnuts, chopped (to sprinkle over crust)
- 2 cups fresh cranberries
- ¼ cup maple syrup
- 1 tbsp cornstarch or tapioca flour
- 1 tsp cinnamon
- ½ tbsp lemon juice
- 1 tbsp fresh rosemary, chopped
- pinch of salt
- In a food processor, pulse walnuts until they become a walnut meal. Add flour, salt, cinnamon and nutmeg and pulse to combine.
- Add coconut oil and maple syrup and pulse until oil is the size of peas, with some bigger pieces.
- Remove from food processor and place in a bowl, add in water until a dough forms. Pat into a flat circle and chill for at least an hour.
- To make the filling, combine cranberries, cornstarch, maple syrup, cinnamon, lemon juice, rosemary and salt in a bowl and mix together. Allow to sit for 5-10 minutes. Filling should be thick and not super liquidy.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Roll out the dough to a 12-inch circle about ½ inch thick. Spoon filling into the middle of the dough.
- Crimp dough over the filling leaving a circle in the middle. Brush crust with 1 tbsp melted coconut oil. Sprinkle chopped walnuts over the crust.
- Bake at 375F for 40-50 minutes, until crust is golden brown.