Why not end Thanksgiving dinner with a nut-free, grain-free cranberry galette? The cassava flour pie crust is so flaky and buttery, no one will guess it’s gluten free.
My obsession with cassava flour pie crust is still going strong. It all started with this gluten-free quiche lorraine with leeks, and I stayed in the savory realm with this heirloom tomato galette. Now it’s finally time for something on the sweet side: this grain-free cranberry galette with creme fraiche. Cassava flour is remarkably similar to wheat flour in how it behaves in crusts, so making this dough is a lot like making regular pie dough. Don’t worry, though, it’s really easy–it comes together in just a few minutes in the food processor.
Cranberries are often mixed with other fruits in desserts, or only make it to the table in the form of cranberry sauce. I wanted to create a treat that would highlight cranberries on their own in all their ruby-hued glory. Here their tartness is tempered with honey and a sprinkling of raw sugar, and a bit of creme fraiche adds richness and depth to the filling. I like to serve this with even more creme fraiche on top, but it’s also fabulous with whipped cream or vanilla ice cream.