Rustic Apple-Cranberry Galette

In the work bowl of a food processor fitted with the blade attachment, pulse the flours and salt a few times to blend. 

Break the butter up as you add it to the flour, then pulse about 20 times, until the butter is the size of small peas. 

Add the water through the top of the machine one tablespoon at a time, pulsing as you go, until the dough begins to pull away from the sides of the bowl. (The dough is wet enough when it clumps together when you press a bit of it together between your fingers.)

Dump the dough onto a 1-foot square of parchment paper or waxed paper and pat the dough into a roughly 6-inch disc. Fold the paper over the dough and chill for about 45 minutes.

Meanwhile, make the filling: Stir all the filling ingredients together (reserving 1 tablespoon sugar for sprinkling) until blended in a mixing bowl.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Fill a small bowl with a few tablespoons of water and set aside.

Remove the dough from its wrapping and roll into a roughly 13-inch round crust on a lightly floured surface with a floured rolling pin. (You may need to wait a few minutes until the dough is soft enough to roll. And don’t worry – the beauty of a galette is that it doesn’t matter if it’s perfectly round.) 

Transfer the dough to the prepared baking sheet, and dump the fruit into the center, patting it a little flatter but leaving a roughly 2-inch border around the edges.

Working in one direction, fold a 3-inch or 4-inch section of the dough up and over the fruit. Fold up the next section, so the two pieces of dough overlap a bit. Dip two fingers into the water, and dab them between the two layers of dough to help them stick together. (You can press them together gently with your fingers, if you’d like.) Repeat all the way around the galette. 

Sprinkle the crust with the remaining tablespoon of sugar, and bake for 45 to 55 minutes, until the crust is nicely browned and the cranberries have started to burst.

Cool the galette on the pan for at least 15 minutes. Transfer to a plate or cutting board to serve: First, slide the galette on the parchment paper to the plate, then pull the parchment paper out. Serve warm or at room temperature.