Here we go again, another galette is here! It’s my favorite dessert to make and this one looks and tastes like Christmas. It comes out smelling like a warm hug and vibrantly glistening like Christmas lights. Fresh cranberries, kumquat, sugar, cinnamon, a touch of nutmeg, vanilla, and orange blossom, mixed together then baked in a buttery flaky dough studded with toasted hazelnuts. I love it with chocolate ice cream slowly melting on top. Happy Holidays everyone!
To prepare the galette dough, start by whisking the flour, salt, and sugar in a medium bowl. Add the cold butter cubes into the dry mixture. Using the tips of your fingers, work the butter into the flour while tossing to rub all the butter cubes. You are looking for a coarse texture with some pea-sized butter pieces.
To the flour butter mixture, add 2 tbsp of ice water. Using your hands, start bringing the dough together. You will probably need to add 1 more tbsp of ice water, just enough for it to hold together and form a shaggy dough. If the dough gets warm, place it in the freezer for 5 minutes. Transfer to a generously floured surface and delicately bring it together to form a flat disk. Tightly wrap it in cling film and place it in the fridge while you prepare the filling. You can prepare the dough in advance and keep it wrapped in the fridge, up to 24 hours.
Place the cranberries and kumquat in a medium bowl. Add the rest of the filling ingredients. Mix to combine.
Line a large baking sheet with parchment paper. Get the chilled dough from the fridge and place it on a floured surface. Flour the dough, and gently press on it with a rolling pin to flatten it. Roll into a large round shape, about 40-45 cm in diameter. Gently fold it unto itself, then transfer it to the prepared baking sheet.
Place the filling on the dough and spread it evenly, starting from the center of the dough and leaving a 7-8 cm border. Fold the edge of the dough unto the filling to create a border. Whisk the egg yolk with the milk, and generously brush with the mixture. Sprinkle the border with the chopped hazelnuts. Place the galette in the fridge one last time, for 20 minutes.
Meanwhile, preheat the oven to 200°C for 20 minutes. Bake the galette in the preheated oven for 45-50 Minutes, or until the curst is richly browned and the filling is soft and bubbling.
Gently slide into a large serving plate or board and let it cool. You can serve it a little warm with ice cream melting on top or wait for it to completely cool at room temperature before serving. I recommend serving it with good quality chocolate ice cream. Enjoy!
Ingredients
Directions
To prepare the galette dough, start by whisking the flour, salt, and sugar in a medium bowl. Add the cold butter cubes into the dry mixture. Using the tips of your fingers, work the butter into the flour while tossing to rub all the butter cubes. You are looking for a coarse texture with some pea-sized butter pieces.
To the flour butter mixture, add 2 tbsp of ice water. Using your hands, start bringing the dough together. You will probably need to add 1 more tbsp of ice water, just enough for it to hold together and form a shaggy dough. If the dough gets warm, place it in the freezer for 5 minutes. Transfer to a generously floured surface and delicately bring it together to form a flat disk. Tightly wrap it in cling film and place it in the fridge while you prepare the filling. You can prepare the dough in advance and keep it wrapped in the fridge, up to 24 hours.
Place the cranberries and kumquat in a medium bowl. Add the rest of the filling ingredients. Mix to combine.
Line a large baking sheet with parchment paper. Get the chilled dough from the fridge and place it on a floured surface. Flour the dough, and gently press on it with a rolling pin to flatten it. Roll into a large round shape, about 40-45 cm in diameter. Gently fold it unto itself, then transfer it to the prepared baking sheet.
Place the filling on the dough and spread it evenly, starting from the center of the dough and leaving a 7-8 cm border. Fold the edge of the dough unto the filling to create a border. Whisk the egg yolk with the milk, and generously brush with the mixture. Sprinkle the border with the chopped hazelnuts. Place the galette in the fridge one last time, for 20 minutes.
Meanwhile, preheat the oven to 200°C for 20 minutes. Bake the galette in the preheated oven for 45-50 Minutes, or until the curst is richly browned and the filling is soft and bubbling.
Gently slide into a large serving plate or board and let it cool. You can serve it a little warm with ice cream melting on top or wait for it to completely cool at room temperature before serving. I recommend serving it with good quality chocolate ice cream. Enjoy!