Vegan Cranberry Galette Recipe

Combine the flour, sugar, ginger, cinnamon, and salt in a large bowl. Cut the butter into the mixture until it resembles coarse crumbs.
Add the ice water gradually, mixing just until the dough comes together.
Form the dough into a ball, flatten it and place in a covered bowl to chill for 30 minutes.
Preheat the oven to 400°F (200°C).
In a medium bowl, mix the cranberries with orange zest, orange juice, cardamom, cloves, brown sugar, and cornstarch. Stir until evenly coated.
On a lightly floured surface, roll the chilled dough into a circle approximately 12 inches (30 cm.) wide. Transfer to a parchment-lined baking sheet.
Place the cranberry mixture in the center, leaving a 2 in (5 cm) border.
Fold the edges of the dough over the filling, pleating as needed. Brush the crust with water and sprinkle with brown sugar.
Bake for 35–40 minutes, until the crust is golden and the filling is bubbling. Allow to cool for at least 15 minutes before slicing.
Serve warm or at room temperature, optionally with vanilla ice cream, whipped cream, and additional orange zest.