Cranberry, Orange and Walnut Galette

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 can (16 Oz. Size) Jellied Cranberry Sauce
• 1 can (6 Oz. Size) Mandarin Oranges
• 1 whole Dusting Of Flour For Work Surface And Rolling Pin
• ½ cups (9 In. Size) Frozen Store Bought Pie Crust, Thawed
• 2 Tablespoons Chopped Walnuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Lightly dust a work surface and rolling pin with flour. Roll the thawed pie crust into a round about 11 inches (28 cm) wide.

3. Drain the mandarin oranges well and pat them dry.

4. Transfer the crust to the baking sheet. Spread the jellied cranberry sauce over the center, leaving a 2-inch (5 cm) border bare.

5. Scatter the drained mandarin oranges and chopped walnuts over the cranberry sauce.

6. Fold the bare border of crust up and over the filling, pleating it loosely as you go and leaving the center open.

7. Bake for 20 to 22 minutes, until the crust is golden brown and the filling is bubbling.

8. Let the galette cool on the baking sheet for 10 minutes before slicing.