Cranberry Jalapeño Salsa Galette

Doesn’t this sound absolutely divine?

Tart cranberries in the winter – spicy and zesty jalapeño peppers anytime, everywhere, a hint of fresh ginger zing, aromatic cilantro, all blend together for this colorful collaboration.

Then, as we all know how much I love to bake a pie crust or galette, the Cranberry Jalapeño Salsa creatively nests inside an already cream-filled homemade pie crust, only to be topped with … honey goat gouda! Good GOD – this stuff is amazing.

 

And another idea for this “from the heavens” salsa idea: serve it alongside mini–Creamed Corned Muffins baked with the Honey Goat Gouda. WOWZA!

Cranberry Jalapeño Salsa Galette

Galette Crust:
8 Tbs. butter, cold, chopped into 1″ pieces
1 large egg
2 cups all-purpose flour
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

 

Process together the cold butter, egg, and flour. Drizzle in the vinegar and water and continue to pulse until crumbly.

 

Transfer the crumbly dough ball from the food processor bowl to parchment paper and roll out into a course 11″ rustic round. Transfer (with parchment paper) to a 9″ pie plate.

Preheat the oven to 425 degrees.

 

Filling:
16 oz. whipped cream cheese

Fill the prepared galette crust with the whipped cream cheese and about 1/3 cup prepared salsa.

Fold over the sides of the galette dough and bake for 20-25 minutes, until just beginning to brown.

 

Remove from the oven and top with just a few more Tbs. of the Cranberry Jalapeño Salsa and the crumbled Honey Goat Gouda. Bake for an additional 10 minutes or so.

Remove from oven and cool for several hours.

Garnish with fresh cilantro just before slicing and serving.

 

Cranberry Jalapeño Salsa:
1 (12-oz.) package fresh cranberries, fresh or frozen and thawed
1/2 cup granulated sugar 
3 chopped green onions 
2 jalapeño peppers, seeded and chopped  
1 Tbs. fresh ginger, peeled and finely chopped 
1 Tbs. fresh lemon juice (about 1 small lemon) 
½ teaspoon sea salt 
¼ cup fresh cilantro, chopped

 

Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. 

 

Add chopped green onions, chopped jalapeño pepper, grated fresh ginger, lemon juice, and salt. 

 

Pulse 3 to 4 times or until chopped. 

 

Stir in chopped fresh cilantro. 

 

Cover and chill 2 to 24 hours to allow flavors to develop and juices to flow.

 

Topping:
4 oz. Honey Goat Gouda, crumbled
fresh cilantro