Serves: 6
This rustic cherry galette recipe is an elegant dessert but oh so easy to make.
Cherry Galette
Ingredients
For the crust
- 210 g all-purpose flour plus more for dusting
- 1 tbsp sugar
- 1/2 tsp fine sea salt
- 1/2 lemon zested
- 110 g unsalted European butter chilled and cubed
For the filling
- 570 g fresh cherries
- 2 tbsp sugar
- 1 tbsp corn starch
- 1/2 lemon zested
- 1/2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 egg lightly beaten
- 1/4 tsp flaky sea salt
- Heavy cream chilled for serving
Instructions
- To make the crust: In a food processor or large bowl, combine the flour, sugar, and fine sea salt. Add the lemon zest and cubed butter and pulse, or use your hands to press together until pea-size pieces form. Add 3 to 5 tablespoons [45 to 80 ml] of ice water and mix just until a dough forms. Gather into a ball and wrap in plastic or reusable beeswax wrap. Refrigerate for at least 1 hour and up to 3 days.
- To make the filling: In a large bowl, combine the cherries,2 tablespoons of the sugar, cornstarch, lemon zest, vanilla, and fine sea salt. Toss to combine.
- Preheat the oven to 200°C
- On a lightly floured piece of parchment paper, roll out the dough into a 15-inch [38 cm] circle. Slide the parchment onto a large rimmed baking sheet and use a pastry brush to brush the dough with the beaten egg (reserving some egg to finish). Mound the prepared cherry filling in the centre of the dough, leaving a 2in to 3in [5cm to 7.5cm] border. Gently fold the edges of the dough up and over most of the fruit, pressing the folds gently to seal.
- Brush the folded edges of the galette with the remaining beaten egg. Sprinkle with the remaining 1 teaspoon of sugar and flaky sea salt. Bake for 20 minutes. Lower the oven temperature to 180°C and continue baking until the crust is golden brown and the filling is bubbly and nearly set, 40 to 50 minutes. Let the galette cool on the baking sheet on a cooling rack (the liquid will continue to set as it cools). Serve warm or at room temperature, drizzled with cold cream.
Taken from our sister magazine France Today
