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In an earlier post I was discussing the ways to have a healthy Thanksgiving. Here is a recipe for a beautiful galette that is only 58 calories a serving and has 3 grams of fat. You could easily take this elegant tart as your contribution for Thanksgiving, or serve it in your own home, perhaps with a bit of sorbet on the side.
This sophisticated dessert is quite different from anything I've tasted before and we really liked it. There is sweetness from the apple and the apricot, and tart from the dried cranberries and the rosemary adds a certain je ne sais quois. You can bake it earlier in the day and then once your turkey is done, turn the oven off and slip the tart into the oven to sit while you eat your first course. It will be just nicely warm.Rosemary-Apple-Cranberry Galette
2 tablespoons minced fresh rosemary (do not substitute dried)
1 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup dried cranberries
1 large baking apple
2 tablespoons apricot jam, melted
One 4x13-inch whole wheat pastry sheet (recipe follows)
1. Preheat oven to 425 F
2. In a small bowl, combine 1 tbsp of the rosemary, the cinnamon, sugar and cranberries. Toss to blend. Set aside.
3. Peel and core the apple. Using a mandoline or a very sharp knife, slice the apples crosswise into paper-thin rings. (I used a mandoline and my apple broke into pieces, but it was fine)
4. Arrange the apple rings on the pastry shell: Beginning on the outside edge of a long side of the rectangle, arrange a row of overlapping rings from top to bottom. Repeat for 2 more rows to completely cover the pastry shell. Sprinkle evenly with the rosemary-cinnamon mixture.
5. Place the baking sheet in the centre of the oven and bake the tart until the pastry shell is puffy and browned and the apples are a deep golden brown, 35 to 40 minutes. Remove the baking sheet from the oven the brush gently with apricot jam. Sprinkle with the remaining tablespoon of rosemary.
Light, Flakey Whole Wheat Pastry
1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/4 teaspoon fine sea salt
5 tablespoons unsalted butter, chilled and cut into cubes
1/4 ice water
1. Place the flours and salt in a food processor and blend. Add the butter and process until well blended, about 10 seconds. With the machine running, add the water and process just until the mixture resembles fine curds of cheese and almost begins to form a ball, about 10 seconds more. Transfer to a clean work surface and, with your palm, smear the dough bit by bit across the work surface until the dough is thoroughly incorporated. Cover with plastic wrap and refrigerate for a least 1 hour and up to 48 hours.
2. On a lightly floured surface, roll the dough into a 4x13-inch rectangle.
Difficulty level: Easy
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