Rustic Apple and Dried Cherry Galette

By Hklbrries

Ingredients

• Pastry Dough:
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cut into 1/2-inch pieces
• 4 tbsp ice water
• 1 1/2 pounds Granny Smith apples
• 1 tbsp unsalted butter
• 4 tbsp sugar, divided
• 1/3 cup dried cherries
• 1/4 tsp ground cinnamon

Details

Servings 6

Preparation

Step 1

To prepare the pastry dough, mix flour and salt in a food processor. Add butter and pulse until crumbly. Add 2 tbsp ice water and process until moist clumps form, adding more ice water as needed. Form the dough into a ball and pat into a disk shape. Wrap in plastic wrap and refrigerate.

Peel and core apples and cut each into 8 pieces.

Melt butter in a skillet over medium heat. Add apples and sprinkle with 3 tbsp sugar. Saute, stirring, for 5 to 10 minutes, or until the apples begin to soften. Add cherries and cinnamon and stir to blend. Remove from the heat and let cool.

Preheat oven to 350 F.

On a floured surface, roll out the pastry dough into a 12-inch circle and place on a baking sheet. Arrange the filling on top of the dough, leaving about an inch of dough exposed at the edges. Pinch up the dough edges to form a shallow rim. Sprinkle the filling and dough with the remaining 1 tbsp of sugar.

Bake for 15 minutes. Increase the temperature to 375 F and bake for an additional 30 minutes, or until the crust is golden. Remove from the oven and let cool for about 15 minutes.

Tip: Serve with warm caramel sauce and fresh whipped cream, if desired.