The taste of cherry harvest in a spectacular dessert. Can be made into one large or four individual galettes.
- 1 cup all-purpose flour
- 1/2 tsp sugar
- 1/8 tsp. salt
- 6 oz unsalted butter, cubed and chilled
- 1/4 cup ice water
- Combine the flour, sugar and salt in a bowl. Toss the cold cubed butter in the flour and, working with either a pastry blender or fingertips, work the butter into the flour until it resembles cornmeal. Using a fork, blend in the cold water. Once the dough has begun to come together, pour the contents of the bowl on to a counter and, working quickly, bring the dough together. Do not overwork the dough or the pasty will be tough when baked. Shape the dough into a flat disk, wrap in plastic, and chill for several hours or overnight.
When the dough is chilled it can be rolled as one large circle for a single galette or cut into four pieces and rolled into smaller, individual galettes.
- Roll out the dough into a circle roughly 1/4 inch thick. Transfer the dough on to a large, parchment lined baking sheet. Dock or prick the surface of the dough with a fork.
- Preheat an oven to 375ºF.
- In a small bowl combine the flour, almond flour and white sugar. Sprinkle this mixture over the rolled galette dough, leaving a 2-inch border around the edge.
- Place the cherries on top of the flour and sugar mixture in a single layer. Fold the edges of the galette dough over the cherries to create a crust, leaving some of the cherry filling exposed. Brush the crust with the beaten egg and sprinkle with the turbinado sugar.
- Place the galette in the preheated oven and bake for 30 to 40 minutes or until the crust is golden.
- Remove from the oven and let cool slightly.
- In a small saucepan melt the red currant jelly over medium-low heat. Brush the melted jelly over the surface of the galette.
The galette is delicious on its own or served with ice cream or crème fraiche. Adapted from Chez Panisse Café Cookbook