A galette is a perfect pie crust onto which you spread a secret base of ground nuts (I used hazelnuts) and breadcrumbs so that the juicy filling does not seep through.
A mixture of cranberries, an apple, chopped ginger, lime zest and brown sugar is combined (I used my hands to do this) and placed on top. The edges are folded in, brushed with water, and sprinkled with sugar.
Forty minutes later you have a beautiful galette! My tasters thought it was fabulous and so did I!
I can see how results would be variable, depending on how much ginger you used (1 1/2 inches of chopped is the requirement and I used the thinnish part of the root), the kind of apple you choose, whether or not you chill the dough. It would also be fun to experiment with the ratio of cranberries to apples. I'm looking forward to seeing what other Tuesday with Dorie bakers did this week!