Cherry Galette
A rustic alternative to a fussy pie, but with all the goodness of a flaky crust and a sweet cherry filling
Equipment
- Cherry pitter
- Food processor
Ingredients
Crust
- 2 cups flour
- 1/2 tbsp sugar
- 1/2 tsp salt
- 1 large egg
- 1/2 tsp white vinegar
- 1/4 cup COLD water
- 3/4 cup COLD unsalted butter, cut into slices
- 1 tbsp turbinado sugar
- 1 tbsp milk
Filling
- 4 cups sweet cherries, stemmed, pitted and halved
- 1/3 cup brown sugar
- 2 tbsp flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp almond extract
Instructions
For crust
- In the bowl of a food processor, add flour, sugar and salt. Pulse just until combined
- In a small bowl, whisk together egg, vinegar and water. Set aside.
- Add the butter slices into the food processor and pulse until small coarse crumbs are formed.
- Add the water/egg mixture and pulse until the dough comes together. You may not need all of the liquid to form a dough.
- Remove dough and wrap in plastic wrap. Refrigerate the dough for 30 minutes or up to one day.
For filling
- Prepare cherries and place in large bowl. Add brown sugar, flour, cornstarch, lemon juice, almond extract and salt.
- Using the back of a large spoon, or a potato masher, mash cherries a few times. Set aside
To assemble
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a rustic circle–about 1/4 inch thick. Place the dough onto parchment lined baking sheet.
- With a slotted spoon, place the cherries onto the center of the crust, leaving a 2-3 inch border of crust. Fold the crust over the cherries. Brush with milk and sprinkle with turbinado sugar.
- Bake at 400 degrees for 40 minutes, or until crust is golden brown. Remove and let cool for 20-30 minutes before slicing to serve.