Cranberry-Apple-Walnut Galette

How wonderful to have a long weekend to get caught up after this last crazy month. And with having both Friday and Monday off, I even got to do some things I haven't had time for . . . like getting through a whole yoga video, a walk on the beach, going out with friends, and baking! Here's a yummy treat that combines some of my favorite winter foods.

Cranberry-Apple-Walnut Galette

Crust:
1 1/4 cups whole wheat pastry or unbleached white flour
1/2 teaspoon salt
2 teaspoons unbleached granulated sugar
1/2 cup (1 stick) vegan butter
3 to 5 tablespoons ice water

Filling:
2 cups fresh (or thawed frozen) cranberries
1 1/2 cups thinly sliced apples (about 2)
1/2 cups chopped walnuts
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cardamom
1 tablespoon apple cider vinegar
1/2 cup granulated sugar
1/4 cup brown sugar

A little nondairy milk and granulated sugar

Prepare pastry crust by placing flour, salt, and sugar in a bowl or food processor. Mix to combine. Cut in butter until mixture resembles coarse meal. Add 3 tablespoons water and mix until the pastry holds together when pinched. Add additional water, a tablespoon at a time, if necessary to get the dough to hold together. Form the dough into a ball, place in a small covered container or wrap in plastic wrap, and refrigerate for at least one hour.

Preheat oven to 400 degrees. Place baking rack to slightly below the middle of the oven. Mix filling ingredients together in a bowl. Roll dough out on a piece of parchment paper to a 12-inch circle. Place the parchment/dough onto a baking sheet. Spread the cranberry-apple filling over the pastry dough, leaving 2 inches of border around the perimeter. Carefully, fold the pastry edges up around the filling, pinching closed any cracks that appear. Brush the crust lightly with milk and sprinkle with sugar. Bake 30 to 35 minutes, or until crust is golden. Cool about 15 minutes, before serving. (This is best served warm but you can make it ahead of time and heat in 350 oven for about 5 minutes before serving.)

Makes 6 to 8 servings