Sour Cherry Galette
User Reviews
5
Sour Cherry Galette
Description
Sour Cherry Galette is a rustic free-form tart featuring a buttery, flaky crust prepared from all-purpose flour, sugar, salt, egg, vinegar, water, and cold butter. The dough is assembled in a food processor and chilled before rolling out. This recipe yields enough dough for two galettes, allowing one portion to be frozen for another time.
The filling consists of pitted sour cherries coated in sugar, cornstarch, salt, and vanilla extract. The cornstarch helps thicken the juicy cherries as they bake, preventing excess runniness. After coating the cherries, the filling is piled onto the rolled crust with a rustic edge and folded inward to partially cover the fruit.
During baking at a high temperature, the crust crisps and achieves a golden color while the cherry filling bubbles, softens, and thickens. The galette is traditionally served warm, often paired with vanilla ice cream to complement the tartness of the cherries and the richness of the crust.
Ingredients
crust -- this makes enough for 2 galettes, so stick one in the freezer!
- 4 cups all-purpose flour sifted
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg lightly beaten, large
- 1 teaspoon white vinegar
- 1/2 cup water ice cold
- 1 1/2 cups butter cut into pieces (3 sticks or 24 tablespoons, cold unsalted
- raw sugar for sprinkling
- egg beaten together, for brushing, plus a few drops of water
filling
- 2 pounds sour cherries fresh or thawed, pitted
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter cut into pieces
- vanilla ice cream for serving
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
- After 30 minutes, preheat the oven to 400 degrees F.
filling
- Place the cherries in a bowl. Toss with the sugar, cornstarch and salt, making sure to coat all the cherries. Drizzle in the vanilla extract and toss.
- Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Places the cherries in the center leaving a 2-inch+ border of crust. Top with the butter cubes.
- Once the cherries are placed, fold the crust over top of them. Brush the crust with the beaten egg wash. Sprinkle it with the raw sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
- Remove it and let cool slightly, then slice. Serve warm with vanilla ice cream.
User Reviews
Overall Rating
5
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