Cherry Galette

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • DOUGH:

  • 1 1/4

    cups all-purpose flour

  • 1

    stick (1/2 cup) cold unsalted butter, cubed

  • 1

    tbsp sugar

  • 1/4

    tsp salt

  • FILLING:

  • 1 1/2

    lbs cherries, stemmed, pitted and halved

  • 1/3

    cup granulated sugar

  • 1

    tbsp cornstarch

  • 1

    tbsp lemon juice

  • 1/4

    tsp almond extract

  • 1/8

    tsp salt

  • Cream or half-and-half, for brushing

  • 2

    tbsp turbinado or raw sugar

Directions

DOUGH: In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour. FILLING: Heat oven to 375 degree F. In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside. On a lightly floured surface, roll out chilled dough to a 13 inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2 inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). brush border with cream and sprinkle with sugar. Bake for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.

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