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Cherry Galette

A rustic alternative to a fussy pie, but with all the goodness of a flaky crust and a sweet cherry filling
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Prep Time 35 minutes
Cook Time 40 minutes
Course Dessert

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.