Take full advantage of cherry season with our easy Summer Cherry Galette !!
Ingredients:
Crust (enough for 2 galettes, freeze half for another day):
4 cups sifted all-purpose flour
1 tbsp sugar
1 tsp salt
1 large egg lightly beaten
1 tsp white vinegar
1/2 cup ice cold water
3 sticks cold unsalted butter cut into pieces
raw sugar for sprinkling
egg wash: 1 egg + a few drops of water beaten together
Filling:
3 cups cherries, pitted & rinsed
1/2 cup brown sugar
1/4 cup tapioca flour
2 tbsp lemon juice
Zest from 1 lemon
How-To:
1. Add the flour, sugar and salt to a food processor - pulse just until combined. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain.
2. In a small bowl, whisk mix together the egg, vinegar and water. Sprinkle mixture over the flour and pulse again until the dough comes together.
3. Remove the dough and since this is enough for 2 galette crusts, separate it into 2 sections. Wrap both in plastic wrap and refrigerate the dough for 30 minutes. After 30 minutes preheat the oven to 400, and pop one of the dough balls in the freezer for later use.
4. Toss the pitted cherries with sugar, tapioca starch, and lemon juice.
5. Generously flour a clean flat surface and coat your rolling pin with flour and roll the dough out into a circle about 14-inches in diameter.
6. Line a baking sheet with parchment paper and transfer the circle of dough onto the parchment.
7. Place the cherry filling in the center of the crust, leaving a border about 3-inches wide around the edges. Carefully fold up the edges of the dough to hold in the cherry filling. It's supposed to look rustic, so don't worry about making it perfect.
8. Make your egg wash and brush the top of the crust with the egg wash and sprinkle with raw sugar.
9. Bake until the crust is golden brown and the fruit is bubbling, about 40 minutes. Let cool for at least 20 minutes before slicing and eating.
Serve with vanilla ice cream or whipped cream!!
