Fall Fruit Galette

Hello friends! Happy Monday, or as I'm calling it, happy-three-day-week-leading-up-to-the-best-foodie-holiday-of-the-year. If you're anything like me, you love the T-givs classics, but are open to a sneaking a little something new and special into your menu every year. I thought it would be a perfect time to share with you this Fall Fruit Galette - a warm and comforting mixture of pink lady apples, cranberries and bosc pears, all wrapped up in a flaky, buttery crust. It's as easy as pie. Actually, it's easier than pie, and tastes just as good (or better). Read on for the recipe below. 

Now, I've made a galette on #MOGBLOG before, so feel free to make the failsafe crust recipe from my strawberry rhubarb summer galette here

For the filling, make sure to peel your apples and pears (about 2 of each), and slice on the thinner side (I'd say about 1/8th of an inch thick if you can) and toss them and your cranberries with 1/2 cup of sugar 1/2 teaspoon of cinnamon and 3 tablespoons of flour. 

To prepare, remove your chilled dough from the refrigerator, place on a floured surface and roll out quite thinly into the shape you'd like your finished galette to be. I made a rectangle today, though circular are just as easy to make, too! Then, lift your crust onto a baking sheet, and place your fruits inside, being sure to leave about an inch border all around. Fold the edges of the crust over and brush with melted butter or an egg wash for a golden finish and bake for around 40 minutes. (By the way, totally optional but fancy-looking step here is to add some slivered almonds about 10 minutes before the end of the baking time. I find they really add a welcome moment of texture to the finished product.)

I mean come on. Just look at this. So simple, so impressive looking, and just as tasty as a pie, only with way less effort. What I love about this one in particular is its not-too-sweet flavor. It makes a marvelous finish after a big meal without weighing yourself down with a teeth-hurting saccharine confection. (Though let's be real, there's a time and a place for that, too.)

Do give this one a try at your Thanksgiving table this year, I'm sure it'll be a real hit. And happy early Thanksgiving from me to all of you! Cheers. x