Cherry Pecan Galette
User Reviews
5
Cherry Pecan Galette
Description
Cherry Pecan Galette pairs tart pitted cherries sweetened with brown sugar and brightened by lemon juice and zest, folded into a flaky pastry crust enriched with butter. The crust blends all-purpose flour and salt with cold butter, mixed until mostly incorporated, then combined with chilled water to form a shaggy dough. After chilling, the dough is rolled out and filled with the cherry and pecan mixture, which adds a textured crunch and nutty flavor.
The galette is lightly sprinkled with brown sugar and brushed with egg wash to promote browning, then dusted with semolina flour for a subtle texture contrast once baked. This open-faced tart bakes to golden perfection, offering a tender crust surrounding juicy cherries and crunchy pecans. It serves well as a casual dessert or snack, particularly when cooled to let the filling set.
Using salted or unsalted butter affects the salt level in dough; if unsalted is used, additional salt is suggested to compensate. The finished galette is about 8 inches in diameter and yields a single rustic tart. The dough can be prepared ahead of time and chilled, while the cherry filling can be mixed up to a day in advance, stored refrigerated.
Ingredients
Pastry Filling
- 1 lb Cherry pitted and halved
- 1/4 cup dark brown sugar
- 1/4 cup pecans chopped
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Pasty
- 1 tick butter salted or unsalted, see notes
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons water chilled
Final Galette
- 1 tablespoon brown sugar
- 1 egg for egg wash
- 1 tablespoon semolina flour
Instructions
Make Pastry Dough
- Cut butter into cubes and return to fridge.
- Sift flour and salt into a large bowl. Add cubed butter and with a pastry cutter cut in chilled butter until most of the butter is cut in - not so that it's fully crumbled and all uniform, just so that it's mostly incorporated.
- Make a well in the flour butter mixture and add chilled water. Slowly mix in to a dough. It will be shaggy at first and it will feel very dry but keep kneading it and it will form. Form it into a ball and then wrap dough in plastic wrap and then chill in fridge for at least 30 minutes.
Prep Cherry Filling
- Mix pitted cherries with all other filling ingredients and mix well. You can make this up to 24 hrs in advance and store in fridge.
Assemble Galette
- Pre-heat oven to 375 degrees.
- Line a baking sheet with parchment paper. Remove parchment paper from the cookie sheet and add it to the counter. Roll out dough on parchment paper into a 1/4 to 1/8 inch thick 7-8 inch round circle. Sprinkle the center of the dough with semonlina flour.
- Add cherry filling to the center of the dough and then fold up the edges of the dough so they just start to cover the filling. The more "rustic" the better - don't worry about if it's uneven.
- Whisk egg in a small bowl and brush folded over edges of the galette with egg wash. Sprinkle with sugar.
- Bake for 40-45 minutes until edges of the galette are browned.
- Serve immediately and top with ice cream!
Notes
- Use salted butter or adjust salt by adding 1/4 teaspoon more if unsalted butter is used.
- The galette dough can be chilled for at least 30 minutes before rolling to improve texture.
- The cherry filling may be prepared and refrigerated up to 24 hours in advance.
- The baked galette measures roughly 8 inches in diameter, suitable for serving several portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 250mg | 10% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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