Christmas Galette

A Festive Treat: My Christmas Galette

The aroma of warm spices and sweet fruit filling my kitchen always signals the start of the holiday season. This year, I decided to try something a little different from my usual gingerbread cookies and sugar plums – a Christmas Galette! The idea initially intrigued me because of its beautiful rustic appearance, but once I tasted it, I knew this recipe had to become a new holiday tradition. The flaky, buttery crust perfectly complements the sweet and tangy fruit filling, making for a truly delightful dessert that's both visually stunning and incredibly delicious.

For years, I've been making traditional fruitcakes, which, let’s be honest, aren’t everyone's favorite. They can be dense, heavy, and sometimes a little… boozy. This Christmas Galette offers a much lighter, more accessible alternative. It retains the delightful mix of dried fruits and warm spices that we all associate with the holidays but in a format that's more appealing and easier to eat. I love the simplicity of this recipe. It’s easy enough to bake on a busy weeknight yet impressive enough for a holiday gathering. The best part? The wonderful aroma that wafts through your house as it bakes is enough to get you into the Christmas spirit!

The Crust: A Foundation of Flaky Perfection

The foundation of any good galette is, of course, the crust. This recipe delivers a perfectly flaky, buttery crust that’s incredibly easy to make. The combination of cold butter and shortening ensures that the pastry remains tender and doesn't become tough. I recommend using high-quality ingredients to enhance the flavor. Don't be tempted to skimp on the butter – it's worth it!

The Filling: A Symphony of Holiday Flavors

The fruit filling is a delightful mix of tart apples, sweet pears, and a variety of plump dried fruits like raisins, cherries, and apricots. The addition of fresh and ground ginger adds a touch of warmth and spice, perfectly complementing the sweetness of the fruit and the marmalade. The marmalade is key to this recipe, adding a subtle citrusy sweetness that balances the tartness of the apples. It also adds a beautiful sheen to the finished galette. I prefer to use a good-quality orange marmalade for the best flavor.

Baking and Serving: Simple Steps to Festive Perfection

Baking the galette is a relatively straightforward process. The key is to bake it at a slightly high temperature initially to ensure a perfectly golden crust, then to lower the temperature to finish baking the filling. Covering the filling with foil towards the end of baking prevents it from burning while allowing the crust to achieve its beautiful golden-brown color. The final touch? A simple glaze made from more marmalade adds the perfect finishing touch, creating a shiny, inviting layer.

This Christmas Galette can be enjoyed warm or at room temperature. Serving it with a scoop of vanilla ice cream or a dollop of sweetened whipped cream elevates it even further, providing a delightful contrast of temperatures and textures. It's a versatile dessert that's equally at home on a cozy Christmas Eve night or at a festive holiday gathering. It’s a dish that effortlessly blends simplicity and elegance, a testament to the fact that sometimes, the most memorable moments are born from simple recipes executed with love.

I hope you enjoy this recipe as much as I do. Happy baking, and Merry Christmas!

Step-by-step

• Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.
• Preheat oven to 425°F. Mix apples, pears, dried fruit, 3 tablespoons marmalade, 3 tablespoons sugar, fresh ginger, and ground ginger in large bowl to coat.
• Roll crust out between 2 large sheets of waxed paper to 13-inch round. Place sheet of parchment on rimless baking sheet; spray parchment with nonstick spray. Remove top sheet of waxed paper from crust. Invert crust onto parchment, then peel off second sheet of waxed paper. Spoon filling onto crust, leaving 2-inch border around edges. Fold crust border up and over filling, folding and pleating occasionally.
• Brush crust edges lightly with water. Sprinkle damp crust with remaining 1 tablespoon sugar.
• Bake galette 50 minutes. Reduce heat to 400°F. Loosely cover filling with small sheet of foil.
• Bake until crust is deep golden and filling is tender, about 20 minutes longer. Slide knife or offset spatula under galette to loosen from parchment. Cool galette slightly on sheet on rack.
• Heat remaining 4 tablespoons marmalade and 1 tablespoon water in small saucepan over medium heat, stirring often, until marmalade melts. Spoon marmalade glaze over filling.
• Serve galette warm or at room temperature with vanilla ice cream or sweetened whipped cream.