Cherry Galette

By Treebs

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

Preparation

Step 1

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.