cherry galette

Cherry Galette. Fresh sweet cherries baked in a homemade rustic pie crust and topped with vanilla bean ice cream. The Best Cherry Crostata Recipe.

Cherry Galette

Butter

+ 1 Tablespoon Flour

Salt

Ice Cold Water

Fresh Cherries ((pitted))

Sugar

Tablespoons Cornstarch

Lemon

Pure Almond Extract

Egg ((whisked))

Sparkling Sugar ((optional))

Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Use a pastry cutter or fork to combine or if using a food processor, pulse until coarse meal or small peas form.

Slowly add ice cold water or cold buttermilk, 1-2 tablespoons at a time to butter-flour mixture. Stir together.

Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes.&nbsp;

Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don't overwork the dough. The key is to work quickly to keep the dough as cold as possible. Roll it to at least a 13-inch diameter circle.&nbsp;Place on parchment paper lined (or lightly spray with non-stick cooking spray) baking sheet or round pizza pan.&nbsp;

Butter Pie Crust:

In a large bowl, combined pitted cherries, sugar, lemon juice, almond extract, and cornstarch and toss to coat the cherries. Once the cherries are completely coated, pour onto the center of the pie crust.&nbsp;

Mound the fruit in the center of the dough, leaving a 1 1/2 inch border. Fold the dough up and around the mound of fruit. Pinch together to make a pleat. Brush the top of pleated dough with beaten egg and sprinkle with sugar.

Heat oven to 375 degrees. Bake crostata until crust is golden brown and fruit is bubbling, about 40 - 44 minutes. Check often and use a spatula to lift the crostata and check the underside of crust. Let cool for 15 minutes. Serve with vanilla bean ice cream.

Cherry Pie Filling:

Sour cherry galette is one of my favorite summer treats! Galettes are free form tarts that can be filled with any fruits that are in season!

Sour Cherry Galette

All purpose flour

tbsp Granulated sugar

Unsalted butter

tbsp Ice water (more if needed)

Sour cherries (pitted)

tbsp Cornstarch

In a large bowl, whisk flour, sugar and salt.&nbsp;

Add in butter, rub the butter into the flour mixture until it resembles bread crumbs.

Add water by spoon, mix gently until the crust comes together. do not add too much water.&nbsp;

Shape the dough into a disk, wrap with plastic wrap and chill in the fridge for 1 hour. Place the crust on the counter in room temperature right before you turn the oven on.&nbsp;

Meanwhile, mix sour cherries, cornstarch and sugar, set aside until it releases juice. Discard the juice.&nbsp;&nbsp;

Place the crust on the counter in room temperature. Preheat the oven to 350F. Line a baking sheet with parchment paper.&nbsp;

Roll out the crust, place the sour cherries in the middle of the crust, leaving 2 inches from the edges.&nbsp;

Gently start folding the edges inside to cover some sour cherries.&nbsp;

Mix the egg and sugar in small bowl, brush over the edges of the galette.&nbsp;

Bake in the oven for 30 - 40 minutes until the crust is golden brown and the sour cherries are bubbling.&nbsp;

Take the galette out of the oven let it cool in cool in room temperature for 20 minutes before cutting.&nbsp;

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Cherry Galette

Sour Cherry Galette

Top 2 cherry galette recipes from across the web

The most viewed cherry galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Galette

Sour Cherry Galette

The most viewed cherry galette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine