Cranberry Cheese Galette

By Chris Yuille

November 3, 2025

Serves

In this Recipe

Fig Balsamic Vinegar

Ingredients

FOR PUFF PASTRY

14 oz all butter puff pastry (in a 15 x 10 inch sheet)

1 egg yolk

1 tsp milk

FOR CRANBERRY BALSAMIC COMPOTE

6 oz frozen cranberries

¼ cup sugar

1 tbsp Flamingo Estate Fig Balsamic Vinegar

2 tsp all purpose flour

¼ tsp salt

FOR CHEESE FILLING

8 oz cream cheese, softened

½ cup ricotta

¼ cup sugar

1 egg

1 tbsp Flamingo Estate Fennel Flower Olive Oil, plus more to garnish

1 tbsp all purpose flour

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Steps

Preheat the oven to 400°F. Place puff pastry on a baking sheet lined with parchment paper. Cut pastry into as large an oval shape as your sheet will allow, discarding the scraps. Fold the sheet in half lengthways then, beginning at the folded edge, cut a 1 inch border that follows the shape of the oval. Stop short at the top of the arch, leaving ¾ inch uncut.
Unfold the pastry, then cross each side of the cut border over to the other side. Align the edges and press down firmly. Pinch down on the twists at the top and bottom to create decorative pleats. Prick the base with a fork, then use the back of a pairing knife to score a line around where the border meets the base (don’t cut all the way through). Score lines into the border. Mix egg yolk with milk, then brush evenly all over the pastry. Chill for fifteen minutes. Bake until puffed and deeply golden, rotating halfway, about 30 minutes. Remove and let cool at room temperature. Reduce oven to 320°F.
Combine all ingredients for the cranberry compote in a small saucepan. Bring to a simmer over medium heat, then cook until the juices thicken, 1-2 minutes. Remove from saucepan and cool to room temperature. Blend all ingredients for the cheese filling until smooth. Spread cheese filling the cooled galette, then add the cranberry compote, swirling the juices to make a marble effect. Bake until the cheese has set in the centre (that is, no wobbles). Transfer to a wire rack and cool for at least 15 minutes. Serve garnished with more Flamingo Estate Fennel Flower Olive Oil and Flamingo Estate Fig Balsamic Vinegar.