Dump the dough onto a 1’ square of parchment paper or waxed paper, and pat the dough into a roughly 6” disc. Fold the paper over the dough and chill for about 45 minutes.

Meanwhile, make the filling: Stir all the filling ingredients together (reserving 1 tablespoon sugar for sprinkling) until blended in a mixing bowl.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and set aside. Fill a small bowl with a few tablespoons of water, and set aside.

Remove the dough from its wrapping, and roll into a roughly 13” round on a lightly floured surface with a floured rolling pin. (You may need to wait a few minutes until the dough is soft enough to roll. And don’t worry – the beauty of a galette is that it doesn’t matter if it’s perfectly round.) Transfer the dough to the prepared baking sheet, and dump the fruit into the center, patting it a little flatter but leaving a roughly 2” border around the edges.

Working in one direction, fold a 3” or 4” section of the dough up and over the fruit. Fold up the next section, so the two pieces of dough overlap a bit. Dip two fingers into the water, and dab them between the two layers of dough to help them stick together. (You can press them together gently with your fingers, if you’d like.) Repeat all the way around the galette. Sprinkle the crust with the remaining tablespoon of sugar, and bake for 45 to 55 minutes, until the crust is nicely browned and the cranberries have started to burst.

Cool the galette on the pan for at least 15 minutes. Transfer to a plate or cutting board to serve: first, slide the galette on the parchment paper to the plate, then pull the par