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Apple and Cranberry Galette

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This beautiful open-faced pastry, with scarlet cranberries nestled among golden apple slices, is a gorgeous finale for a holiday meal. Because the fruit filling has been simmered before it goes into the oven, the galette bakes quickly and evenly. This recipe makes 2 galettes—each one will serve 5 or 6 people.

Apple and Cranberry Galette

For the pastry:

1 3/4 cups (9 oz./280 g.) all-purpose flour

6 Tbs. (2 oz./60 g.) white cornmeal

2 tsp. sugar

3/4 tsp. salt

12 Tbs. (1 1/2 sticks or 6 oz./185 g.) cold unsalted butter, cut into 1/2-inch (12-mm.) chunks

6 Tbs. (3 oz./90 g.) sour cream

1/2 cup (4 fl. oz./125 ml.) ice-cold water

 

For the filling:

1/2 cup (4 oz./125 g.) sugar

1/2 cup (4 fl. oz./125 ml.) water

3 Tbs. honey

3 Tbs. fresh lemon juice

1/2 tsp. ground cinnamon

8 large Granny Smith apples, about 4 lb. (2 kg.) total, peeled, cored and sliced

1 1/2 cups (6 oz./185 g.) fresh cranberries

2 Tbs. unsalted butter, cut into thin slices

 

Sugar for dusting (optional)

Crème fraîche for serving (optional)

 

To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.

 

Meanwhile, to make the filling, in a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and cook, stirring, until the sugar dissolves. Stir in the apple slices and simmer until the apples begin to soften, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl.

 

Add the cranberries to the liquid in the fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, transfer the cranberries to the bowl with the apples. Increase the heat to medium-high and boil the liquid until reduced slightly, then spoon over the fruit.

 

Position 2 racks in the middle of an oven and preheat to 400°F (200°C).

 

Divide the dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches (30 cm.) in diameter and transfer to separate baking sheets. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch (4-cm.) border uncovered. Fold the border over the fruit, pleating the edges to form a rim. Lay the butter slices over the exposed fruit. Dust the pastry rims with sugar.

 

Bake the galettes, rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the pans to wire racks and let the galettes cool completely on the pans. Serve with crème fraîche. Makes two 9-inch galettes; serves 10 to 12.

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Best of the Web: Tomatoes

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It’s August, and tomato season is in full swing! All around the web, bloggers are roasting, pureeing, chopping and tossing their way to beautiful tomato-centric dishes we’re dying to try. Here’s a taste of some of our favorites.

 

Pesto + Roasted Tomato OmeletPesto + Roasted Tomato Omelet by Edible Perspective
Lightly charred tomatoes and nutty, cheese pesto make a tempting omelet filling. We’ve bookmarked this one for brunch!
Strawberry and Tomato JamStrawberry and Tomato Jam by Larder Love
A little sweet, a little savory — this jam is begging to be spread on toast and scones, and it’s pretty enough to earn a spot on a cheese plate.
Heirloom Tomato BruschettaHeirloom Tomato Bruschetta by A House in the Hills
Recipes don’t get much simpler than this. But with tomatoes at their most flavorful, why mess with a classic? Plus, we love the idea of using yellow tomatoes for something unexpected.
Summer Gazpacho with ShrimpSummer Gazpacho with Shrimp by Eat, Live, Run
This quick summer soup turns into a full meal with a topping of sauteed shrimp. Perfect for a weeknight!
Corn Tomato Avocado Salsa SaladCorn Tomato Avocado Salsa Salad by Jeanette’s Healthy Living
This colorful mix can be whatever you want it to be: a dip for chips, a topping for fish or chicken, or a side salad.
Slow-Roasted Tomato and Cilantro-Cashew Picnic SandwichSlow-Roasted Tomato and Cilantro-Cashew Picnic Sandwich by Aida Mollenkamp
Here’s the centerpiece of our next picnic: a seeded baguette filled with concentrated roasted tomatoes, a spicy cashew-cilantro puree, and plenty of fresh goat cheese.
Roasted Cherry Tomato BowlsRoasted Cherry Tomato Bowls by Love & Lemons
Cook grains and beans to have on hand during the week, and these simple, healthy bowls come together in no time! With greens and warm cherry tomatoes, they’d make a gorgeous lunch or dinner.
Grilled Steak with Arugula and Cherry Tomato and Basil SalsaGrilled Steak with Arugula and Cherry Tomato and Basil Salsa by Heather Christo
This dish is perfect for your next cookout. Juicy grilled steak sits atop a bed of peppery arugula, with fresh cherry tomatoes and sharp red onions for flavor and color.
Tomato and Summer Squash CobblerTomato and Summer Squash Cobbler by Healthy Green Kitchen
A savory cobbler is just the thing to mix up your summer veggie routine. We’re smitten by this version, featuring ripe tomatoes and a mix of zucchini and squash.
Lemon-Garlic Zucchini Noodles with Roasted TomatoesLemon-Garlic Zucchini Noodles with Roasted Tomatoes by Oh My Veggies
It’s no secret we love our spiralizer. Here’s a lovely light dish for summer, starring long strands of zucchini tossed with a lemon-garlic vinaigrette and topped with roasted tomatoes and pine nuts.
Heirloom Tomato GaletteHeirloom Tomato Galette by the White On Rice Couple
Impress guests with this rustic, eye-catching tart, great as an hors d’oeuvre, side dish, or — when paired with a salad — a light meal.
One Pot 30 Minute Creamy Tomato Basil Pasta BakeOne Pot 30 Minute Creamy Tomato Basil Pasta Bake by Half Baked Harvest
It’s creamy, cheesy and tomato-y, and it comes together in a single skillet. What’s not to love?
Vanilla Cornmeal Crumb Cake with Candied Cherry TomatoesVanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes by How Sweet It Is
That’s right: candied tomatoes. These little bites are dusted with sugar and roasted until sweet, then served with a cornbread-style cake. Make it dessert, breakfast, brunch — or whenever you need a bite of summer.