This cranberry galette with an olive oil crust is just about the easiest and most perfect pie-adjacent dessert you can make this holiday season.
The crust comes together in no time and is fantastic with a slightly fruity Colavita Olive Oil (my favorite). And, yes, this recipe is part of my ongoing oil-based baking series with Colavita (thank you very much).
Not only is this galette incredibly tasty – sweet, but not too sweet, unusual (due to the olive oil crust) but not too unusual; but it is the perfect, dare I say “petite,” size for smaller holiday celebrations (in case you are thinking of having any of those this year . . . ).
The olive oil crust comes together in no time and – wait for it – DOES NOT REQUIRE ANY RESTING!
This means – you add the dough ingredients to a bowl and with a wooden spoon you mix it together (we’re talking old-school here). You then transfer the dough to the counter, roll it out and voila: you are done!
You then quickly assemble the cranberry filling – and no, it’s not cooked or anything like that – literally the most time-consuming (and dare I say annoying) part of the galette assembly is coarsely chopping the cranberries without letting them slip and slide all over the counter and onto the floor.
I like to slide this cranberry galette (with its easy-peasy olive oil crust!) into the freezer for about an hour once it’s assembled because I think it holds its shape better if baked from frozen.
Not to mention the fact that this makes this cranberry olive oil galette a perfect make-ahead situation – and I adore make ahead sweets and treats around the holidays.
I recorded a video of me making this Cranberry Galette with an Olive Oil Crust and if you would like to see it, it is on IGTV.
Cranberry Galette Olive Oil Crust
- Cranberry Filling
- 2 1/2 cups cranberries fresh or frozen
- 3/4 cup light brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- Olive Oil Pie Crust
- 2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 cup Colavita olive oil
- 2 tablespoons water cold
- 2 tablespoons apple cider vinegar cold
- Egg wash
- 1 large egg
- 1/4 teaspoon kosher salt
- Turbinado sugar for sprinkling
- Roughly chop the cranberries and place them in a medium bowl with the brown sugar. Let macerate, stirring occasionally with a wooden spoon, while you make the crust.
- To make the crust, whisk together the dry ingredients in a large mixing bowl. Add the olive oil, water and vinegar and mix with a flexible spatula or wooden spoon. Knead the dough a few times in the bowl with your hands just to bring it all together.
- Transfer the dough to a sheet of parchment paper and shape it into a flat disc in the center of the paper. Place another piece of parchment paper on top of it and begin rolling out the dough until it is between 1/8 and 1/4 of an inch thick and is in a round(ish) shape.
- Place the rolled dough, still between the sheets of paper, on a baking sheet. Peel off the top sheet.
- To make the filling, add the cornstarch and salt to the cranberries and stir until the cornstarch disappears. Add the vanilla and stir until combined.
- Place the filling in the middle of the dough, leaving about a two-inch border. Gently fold up the edges, decoratively squeezing the dough folds together. And freeze the galette for about an hour.
- Preheat the oven to 400°F.
- To make the egg wash, whisk together the egg and salt in a small bowl.
- Brush the edges of the galette with the egg wash, sprinkle with the Turbinado sugar and bake the pie for 40 to 45 minutes, rotating at the halfway point, until the filling is bubbly and the edges of the dough are nicely browned.
- Slice the galette with a pizza cutter, if you have one, and serve with vanilla ice cream.