Cherry Galette
The end of cherry season is rapidly approaching so let’s go out with a bang with this Cherry Galette! Combining cherries with a little sugar and almond extract and wrapping them in a rustic simple pastry dough creates this wonderfully pleasing dessert!
Simpler than a pie, quicker than a tart, it’s the perfect way to celebrate the last-of-the-season cherries!
Make the galette dough by combining flour, sugar and salt in a food processor. Add cold butter and process until the mixture looks like wet sand. Add cold ice water and process until the dough comes together.
Turn the dough out onto a work surface, form it into an oval disc and wrap it up. Place it in the fridge for at least 30 minutes. You can also leave it for a couple of days or freeze it for up to a month! It’s very versatile!
Roll the dough into a 12-inch circle. It’s okay for it to be uneven…it will look more rustic! Use a 9-inch plate and push it lightly into the surface of the dough so that you get an outline. That will show you where to place your filling.
For the filling, first you need to pit the cherries. I use this wonderful pitter. It handles 6 cherries at a time and is fool-proof!
After you pit the cherries, combine them with sugar, cornstarch, vanilla and almond extracts. Mix them well so that no “white” spots are showing; the dry ingredients should be well mixed with the cherries.
Place the filling in the center of the galette dough. Lift the edges up and over the filling. Press together any cracks.
Brush the egg wash over the crust and then sprinkle the crust (not the cherries) with coarse sugar.
Bake for 30-40 minutes until the filling is bubbling and the crust is golden brown. Serve the cherry galette with ice cream and have at it! Cheers!
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Cherry Galette
Makes: 8 servings
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour plus chill time 30 minutes
Ingredients
For the Pie Crust:
- 1 & 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2 to 3 tbsp ice water
- 1 egg, for egg wash
For Cherry Filling:
- 1 & 1/2 pounds fresh cherries, rinsed and pitted
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
To make the pie crust, place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
Add in the ice cold water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
After the dough has chilled and you are ready to make the galette, preheat the oven to 375°F and line a baking sheet with parchment paper.
Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling.
To make the cherry filling, place the pitted cherries in a large bowl and add the granulated sugar, cornstarch, vanilla, and almond. Toss together to evenly coat the cherries. Let sit a few minutes until there are no more “white” spots on the cherries (you want the cornstarch and sugar to dissolve a bit).
Place the cherries in the center of the pie crust in an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
Mix the egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!
Recipe by Broma Bakery
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