Cherry Galette
This cherry galette is a simple, rustic dessert that's bursting with summer sweetness! Buttery crisp crust filled with juicy fresh cherries, this delicious galette is a breeze to make!
Servings: 8 Servings
Calories: 271kcal
Ingredients
- 1.5 cup All- purpose flour
- 3 tbsp Powdered sugar
- 1/4 tsp Salt
- 1/2 cup Butter, cubed and chilled I used salted butter
- 4-5 tbsp Ice cold water
Filling
- 2 cups Cherries, pitted and cut in half
- 3 tbsp Granulated sugar
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 2 tbsp Polenta
- 1 Egg, for egg wash
- 1 tbsp Granulated sugar, for sprinkling on top Optional
Instructions
- Combine the flour, sugar, and salt in a large bowl.1.5 cup (190g) All-purpose flour,3 tbsp Powdered sugar , 1/4 tsp Salt
- Rub the cold butter into the mixture, using your fingertips.1/2 cup (120g) Butter, cubed and chilled
- When it resembles large, coarse breadcrumbs, add in the ice cold water, a tablespoon at a time.
- Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. The dough will easily clump together in a ball. There is no need to knead the dough.
- Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.
- Preheat your oven to 180C. Line a baking tray with parchment paper.
Filling
- Toss together the cherries, sugar, cornstarch, and vanilla extract. 2 cups (400g)Cherries, pitted and cut in half, 3 tbsp Granulated sugar, 1 tbsp Cornstarch,1 tsp Vanilla extract
- Lightly flour your work surface and roll out the dough into a 10" circle. Carefully lift it and place it on your parchment-lined baking tray.Gently fold the dough in quarters to lift it and unfold it on the prepared tray.
- Sprinkle the polenta on the rolled out dough, leaving a 2" border around.
- Arrange the cherries on top of the polenta. Fold the edges of the dough over the fruit to partially cover them.2 tbsp Polenta
- Brush the crust with egg wash, sprinkle with sugar, and bake for 30-40 minutes, or until the crust is golden and the juices are bubbling.1 Egg, for egg wash,1 tbsp Granulated sugar, for sprinkling on top
- Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!
Video
Notes
- Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
- Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
- Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
- I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
- Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
- The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.
Nutrition
Serving: 1 Serving | Calories: 271kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg