I’m thinking that this next little number is basically what Summer is all about. The freshest of fruit, simple ingredients, love spewing out of every last morsel. And while this submitter – Cynthia – never got the chance to know her grandmother, her mother always said, “your grandmother could make the simplest of ingredients taste amazing.” So that is exactly what she did with this Cherry Galette.
1 Hour/s 30 Minute/s
- 2 1/2 cups flour
- 1 1/2 tablespoon sugar
- 1/2 teaspoon sea salt
- 2 sticks unsalted butter, very cold plus 3 small cubes (about 1/4 of a tbs)
- 1 lb of pitted sweet cherries
- 1 tablespoon raw sugar
- 1 egg
- 2 tbs water
- Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
- In a large wide bowl, whisk together cups flour, sugar and salt.
- Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
- Using a mixer, a food processor or two forks, blend the cold butter into the flour mixture until it resembles coarse crumbs.
- Drop in the water until it begins to come together and doesn't seem dry.
- Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
- Let the dough chill in the fridge for 2 hrs before rolling it out.
- Pile the cherry in the center leaving a 2” border around the rolled out dough.
- Fold the border towards the center. Pleating the dough to make it stick to each other. Be careful not to make thick folds of dough. Work quickly as you want the dough to stay cold.
- Cut 3 small cubes of butter and place them on top of the cherries.
- Brush the crust border with an egg + water wash and sprinkle with raw sugar.
- Bake in the oven for about 30 minutes or until golden.