cranberry ‘n pecan (agave) galette. I’ve always had a bit of a thing for cranberries. Christmas came, and spooning the cranberry jelly out of the can was no rare occurrence. Over the years, however, a bit of sense kicked in after reading the (seriously) incredible amount of sugar used to sweeten cranberries. A truck load it is.
So this year, as soon as I spotted the first batch of fresh cranberries at the market, I began to search for a way to sweeten them in a well, more natural manner. The secret? Chop’em in half, drizzle in some agave nectar, and leave them to soak up overnight. Add the rosemary and pecans, and you’ve got one seriously (festive) galette to kick off the cranberry season. Tangy and aromatic.
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185 g (1 1/2 cup) whole wheat pastry flour
110 g (1 stick) very cold butter, cut into pieces
1 egg, lightly beaten
1 tsp chopped rosemary (preferably fresh)
a pinch of salt
2-4 TBS ice cold water
For the cranberry ‘n pecan filling:
300 g (3 cups) fresh (or frozen) cranberries
60 mL (1/4 cup) agave nectar
85 g (3/4 cup) coarsely chopped pecans
1 TBS raw evaporated cane juice (or cane sugar) (optional)
3 tsp chopped fresh rosemary
The secret to get the cranberries nice and sweet (without a truck load of sugar) is to cut each cranberry in half the night before and add in the agave. Mix it in well, cover in plastic and refrigerate overnight.
For the whole wheat pastry, place the flour, salt and rosemary into a food processor and pulse a couple of times. Add the butter and pulse a few more times (you do not want to overprocess it as it will lose flakiness). Add the beaten egg and pulse a couple more times. If necessary, add 1 tablespoon at a time of freezing cold water. On a flat surface incorporate into a ball, flatten, wrap in cling film and refrigerate for at least one hour.
The next day place the cranberries in a saucepan, stir in the rosemary, and simmer for just a couple of minutes to really get the agave nectar into the cranberries (you do not want to actually cook them). Strain most of the remaining agave liquid and in a bowl, stir in the chopped pecans. Taste, and if not sweet enough to your taste, add the evaporated cane juice. Set aside.
Preheat oven to 200°C (390°F). Roll out the pastry on a lightly floured surface. Place the cranberry ‘n pecan mixture on the pastry, and fold gently. Refrigerate for 15 minutes.
With a piece of aluminum foil, cover only the cranberries so they do not burn and bake for 30 minutes (or until crust is golden brown).
Let cool for 10 minutes and tuck in.
IMPORTANT NOTE: while I provide measurements in both grams and cups throughout my recipes, I tend to favour weighing the ingredients for greater precision. Measuring by cups depends on too many variables (starting with how you pour the flour) and can be imprecise. I therefore highly suggest following the metric measurements for best results.