Cherry Galette
This is a perfect dessert (or breakfast treat) that has just enough sweetness! I loved enjoying this with my coffee in the morning. Sometimes when you have a dessert that’s overwhelmed with sugary flavors, it can leave you feeling heavy. I love how this is sweet, yet light. Another beauty of this recipe is that its rustic look will catch everyone’s eye, it’s a gorgeous presentation with minimal effort.
Ingredients:
For Dough:
1 ½ cups all purpose flour (213 grams), plus more for dusting
½ tsp salt
10 tbsp cold butter (142 grams), cut into cubes
4 tbsp ice cold water
1 egg yolk, for brushing crust
For Filling:
1 pound pitted sweet cherries, fresh or frozen
1 lemon, zest and juice
1-2 tbsp freshly chopped mint leaves
½ cup cane sugar
2 tbsp cornstarch
Instructions:
For the dough:
Use a food processor, add the flour and salt, give a couple pulses to combine.
Add the cold butter cubes and pulse again a few times until you get small clumps.
Have the ice cold water ready, turn on the food processor then add one tablespoon of water at a time.
Let it continue to run until it forms a ball of dough, if not, add another tablespoon of water until it does. Turn off the machine and transfer the ball of dough to a lightly clean work surface that’s lightly dust with flour. Form dough into a thick patty or disk-like shape. Cover in plastic wrap, then refrigerate for at least 1 hour or up to two days.
Remove the dough from the fridge 10 minutes before you will roll it out. It is important the dough stays cold. So make sure when you are ready to assemble and bake, the oven is already preheated.
For the Filling:
In a medium sized mixing bowl add: sugar, lemon zest, lemon juice, cornstarch and mint leaves. Mix to combine then add the cherries, toss to combine. If you are using frozen cherries, make sure they are thawed. Set aside.
Preheat the oven to 400. Line a baking sheet with parchment paper, set aside. Take the dough out 10 minutes before you are ready to assemble then transfer to the oven.
Roll out the dough using a rolling pin, on a lightly floured surface. Make sure it’s rolled out into an even layer, not too thin where it can tear, in circle shape with about a 12 inch diameter. It’s okay if it’s not a perfect circle, they are meant to look rustic.
Carefully transfer the dough to the center of the baking sheet, then begin to spoon the filling into a mound right in the center of the dough. Lightly spread the filling, making sure to keep about a 2-3 inch border away from the edge.
Then begin to fold sides of the dough over the filling and they will overlap as you go around the circle.
Whisk the egg yolk, then brush onto the crust. Bake for 30-35 minutes, or until the crust is nice and golden and the filling is gently bubbling.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade