Cherry Galette
Cherry Galette
Do you ever let yourself become obsessive about something because of how amazingly wonderful you feel it's going to turn out (even if only in your mind)? For me, that thing was the galette.
Galettes are a true underdog in the baking world, but some people might say their currently 'having a moment'. And for good reason. Galettes take minimal time, few ingredients, and are just generally unfussy. They aren't super demanding, you can fill them with anything you want, and they feed lots of people. What's not to love?
There was plenty of debate (as usual) over what the fruity filling of this galette should be. Initially, there were supposed to be some awesome, seasonably appropriate peaches hanging out with these cherries. But, alas, the peaches were needed for a cocktail the night before this baby went in the oven. Cherry galette it is!
My obsessiveness over this beautifully messy pastry was so vindicated when not only A + K, but Grandma Mary herself gave her vote of approval when she said "you didn't buy this at the store? this is pretty good."
Oh, I know grandma. I know.
| Hillary
Cherry Galette
1 1/2 lbs cherries, pitted (any fruit will work!)
6 tbsp. sugar
1 tbsp. flour
seeds of 1 vanilla bean (if you have these on hand, great. if not, omit)
juice of 1/2 lemon
pinch of kosher salt
1 egg (for egg wash)
sugar (the more coarse, the better)
Preheat the oven to 425. Line a baking sheet with parchment or silicone mat.
On a lightly floured surface, roll out the pie dough to about 1/4 inch thickness.
Combine the cherries, sugar, flour, vanilla bean, and salt in a large bowl. Toss to combine.
Move the prepared dough to the baking sheet. Pile the cherry filling in the center of the dough, leaving a 2 inch border around the edge. Fold the edges of the dough up and over the fruit and press the folds to seal.
Chill the galette for 15-20 minutes, or until the dough is firm. Brush the dough with egg wash, and sprinkle the edges with sugar.
Bake until the juices are bubbling and the crust is a deep golden brown, about 35 minutes.
