Place the walnuts on a baking sheet and bake in a preheated 350 degree F (180
degree C) oven for about 5 minutes or until lightly brown and fragrant. Remove
from oven, let cool, and then coarsely chop.
Meanwhile, in a
large bowl, combine the cranberries with the sugars. Cover and let sit (stirring
about every 15 minutes) at room temperature while you make your pastry.
Pie Pastry: In a food processor, place the flour, salt, and sugar and process
until combined. Add the cold butter and process until the mixture resembles coarse
crumbs (about 15 seconds). Sprinkle about 3 tablespoons of ice water over
the pastry and process just until the pastry holds together when pinched. Add
a little more water, if necessary. Turn the pastry out onto your
work surface, form it into a large round,
cover with plastic wrap, and refrigerate until firm enough to roll out (about 30
- 60 minutes).
Preheat your oven to 400 degrees
F (200 degrees C).
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into a 13 inch (33 cm) round.
To prevent the pastry from sticking to the counter and to ensure uniform
thickness, keep lifting up and turning the pastry a quarter turn as you roll
(always roll from the center of the pastry outwards to get uniform thickness).
Transfer the pastry to a parchment paper lined baking sheet. If your pastry
is soft, cover and place in the refrigerator for about 15 minutes.
Stir the chopped nuts and
candied mixed peel (if using) into the cranberry
filling. Evenly spread the filling on top of the pastry, leaving about a 2 inch (5
cm) border. Gently fold the edges of the pastry up and over the
filling, pleating as necessary.
Lightly brush the edges of the pastry with cream and sprinkle with a little granulated white sugar.
Bake for about 25 - 30 minutes, or until the crust is golden brown and the
cranberries are wonderfully soft.
Remove from oven
and place on a wire rack to cool.
Serve plain or with softly whipped cream or
vanilla ice cream. Cover any leftovers and the Galette can be stored at room
temperature, or in the refrigerator, for about 3-4 days.
Serves about 8-10
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