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This cherry galette is the “oh, I just threw this on and somehow accidentally look fabulous” in the wardrobe of cherry desserts.
Unlike classic cherry pie topped with intricate lattice work, a galette is casual and almost effortlessly chic.
And, OMG, it’s delicious.
The pie dough is the same one I use in this blueberry galette.
It’s an all-butter affair that’s incredibly flaky.
And even better, it’s so easy to make.
You simply smash cubes of cold butter in with the flour (and a pinch of salt and sugar that helps enhance browning), stir in some water, and then knead the dough together a few times.
Then you roll it out right away, before chilling it, while the dough is still soft and pliable.
You’ll want to be generous with flouring your counter (or whatever surface you’re working on) and your rolling pin, because there’s so much butter in this dough that it can get a little sticky.
But if you’re working in a hot kitchen and the butter starts to melt, you’ll want to stick the dough in the fridge (or even the freezer) for about ten minutes to firm things up enough.
When the dough is the right temperature, it’s a dream to work with.
Then you lay it on a parchment lined baking sheet and let it hang out in the refrigerator for a couple of hours.
While the dough is chilling, you can wash and pit your cherries and remove and stems or leaves that may still be attached.
This is the worst part of the process, and honestly, it’s not that bad.
There are a few techniques you can use for pitting cherries.
You can, of course, use a cherry pitter, which is a relatively small and inexpensive tool to keep around if you bake with cherries frequently.
Or you can go the quick-and-messy route where you squeeze each cherry between your fingers until the pit pops out. This will mangle the cherries a bit and will send bits of cherry juice spattering (so wear an apron) but gets the job done without any special equipment.
But, my favorite technique comes from Rose Levy Beranbaum (she of the famous Pie and Pastry Bible, among other canonical baking books) who recommends using the rounded end of a large hairpin stuck into a cork to dig the pits out of the cherries while leaving the fruit mostly intact.
The pitted cherries get tossed with a bit of sugar, some tapioca starch (also called tapioca flour) for thickening, and a squeeze of lemon or lime juice.
And then give everything a good stir.
Then you pull the chilled dough from the refrigerator and let it warm up for a few minutes while you let the oven preheat.
And then you mound the cherries up in the middle of the rolled out dough and fold the sides up over each other.
If the dough cracks when you bend it, it’s still a little too cold—let it warm up for a few minutes more and try again.
You can be casual about the folding. I like the imperfect, rustic look of a galette.
Do try to pinch up any cracks around the edges. But also be aware that some leakage is probably inevitable (don’t fight it too hard).
Then there’s a simple matter of brushing the top of the crust with a little bit of beaten egg.
The egg wash helps to give the crust a nice golden sheen and also helps to seal up the layers.
(It’s a good idea to brush between any overlapping layers of dough to help hold them together.)
Then it’s just a matter of popping your galette into the oven and letting it crisp and brown and bubble.
Yeah, that’s about it.
Then you just need to slice and devour it, preferably with a scoop of vanilla ice cream alongside it.
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, cold from the fridge
- 1/4 cup water
- 3 cups sour cherries, pitted and rinsed
- 1/2 cup sugar
- 1/4 cup tapioca starch (also called tapioca flour)
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 egg, beaten
- 1 tablespoon water
- Make the galette dough. Add the flour, sugar, and salt to a mixing bowl and whisk together.
- Cut the butter into 1/2-inch cubes, add to the mixing bowl, and toss with the flour mixture to coat.
- With your fingers, smash each butter cube flat.
- Add the water and stir with a spoon or silicone spatula to mix. Continue kneading the mixture with your hands to work in the rest of the flour.
- Generously flour a clean flat surface (like a counter or marble slab) and coat your rolling pin with flour and roll the dough out into a circle about 14-inches in diameter. (If you're working in a very warm kitchen and the butter gets really soft and starts sticking to your rolling pin, stick the dough in the refrigerator for about 10 minutes and try again.
- Line a baking sheet with parchment paper and transfer the circle of dough onto the parchment and refrigerate for at least 2 hours or up to 1 day.
- Make the filling. Toss the pitted cherries with sugar, tapioca starch, and lemon or lime juice.
- When you're ready to bake the galette, preheat oven to 400°F. Remove the crust from the refrigerator and place the cherry filling in the center of the crust, leaving a border about 3-inches wide around the edges.
- Carefully fold up the edges of the dough to hold in the cherry filling. It's supposed to look rustic, so don't worry about making it perfect.
- Whisk together an egg and 1 tablespoon water to make an egg wash and brush the top of the crust with the egg wash. This will give the crust a nice sheen and help to seal the folds together.
- Bake for about until the crust is golden brown and the fruit is bubbling, about 40 minutes.
- Let cool for at least 20 minutes before slicing and eating (with or without a scoop of vanilla ice cream along side).
Keeps at room temperature for about 3 days.
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- OXO Good Grips Cherry and Olive Pitter, Red
- Escali Primo Digital Kitchen Scale (11 lb/ 5 kg Capacity) (0.05 oz/ 1 g Increment) Premium Food Scale for Baking, Cooking and Mail
- Baking Parchment Paper - Set of 100 Half-Sheets
- Set of 2 Pastry Brushes, 1-Inch and 1 1/2-Inch Width Natural Boar Bristle Pastry Brushes, Lacquered Hardwood Basting Brushes, Cooking / Baking Brushes
- Bob's Red Mill Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce,
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Amount Per Serving: Calories: 172 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 148mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 2g Sugar: 20g Sugar Alcohols: 0g Protein: 3g