Apple-Cranberry Galettes

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


Meanwhile, make the filling: In a large fry pan over medium heat, combine the sugar, 1/2 cup (4 fl. oz./125 ml) water, the honey, lemon juice and cinnamon and cook, stirring, until the sugar is dissolved. 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 fry pan and simmer until they start to pop, about 2 minutes. Using a slotted spoon, add the cranberries to the apples. Boil the liquid over medium-high heat until reduced slightly. Spoon over the fruit.

Position 2 racks in the middle of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.

Divide the dough into 3 equal pieces. On a lightly floured work surface, roll out each piece into a round about 1/8 inch (3 mm) thick and transfer to the prepared baking sheet. Divide the 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. Arrange the butter slices evenly on the exposed fruit.

Bake the galettes, rotating them halfway through the cooking time, until the pastry is golden brown and the apples are tender, 35 to 40 minutes. Transfer the baking sheet to a wire rack and let the galettes cool completely before serving. Garnish each galette with a dollop of crème fraîche, thyme sprigs, sea salt and honey. Makes three 5-inch (13-cm) galettes; serves 12.

Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)