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Cherry Galette
Cherry Galette - Fuss-free and easy, it has the perfect ratio of sweet, jammy filling tobuttery, rich crust. Folded into the juicy nest is thyme, whose earthy yetsharp, sweet yet peppery essence intensifies the flavor further
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Course:
Dessert
Keyword:
cherry galette, eggless cherry galette, cherry tart, easy cherry galette
Servings:
8
slices
Calories:
Author:
Natasha Minocha
Ingredients
200
gms
All- purpose flour
50
gms
Polenta ( cornmeal)
You can use semolina ( sooji) instead
3
tbsp
Sugar
1/2
tsp
Fresh thyme
125
gms
Butter, chilled and cubed
I used salted butter
4-5
tbsp
Ice cold water
Filling
150 -200
gms
Cherries, pitted and cut in half
3-4
tbsp
Sugar
1
tsp
Fresh thyme
2
tbsp
Polenta
You can use semolina ( sooji ) or almond meal instead
2
tsp
Milk for brushing the pastry
Instructions
Combine the flour, polenta, thyme and sugar in a large bowl.
Rub the cold butter in the mixture, using your fingertips.
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 extra tablespoon or two of water to bind the dough, if needed.
This will be clumpy mixture. 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, thyme, and sugar. Let this sit for 10 minutes.
Lightly flour your work surface and roll out the dough into a 10" circle.
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.
Brush the crust with a bit of milk and bake for 30-40 minutes, or until the crust is golden and the juices are bubbling.
Let it rest for at least 15 mins. Serve warm or at room temperature. Enjoy!