Sweet Cherry Galette - Cherry Folditup

by Chef Maryam Ghargharechi June 17, 2020 2 min read

Sweet Cherry Galette - Cherry Folditup

This Cherry Galette recipe is an elegant dessert and so easy to make, the best one ever!  

INGREDIENTS

120 m  4 servings  380 cals 

For Dough:

2 Cups All Purpose Flour  1 tsp sugar 1/4 tsp salt 12 tbsp unsalted butter, chilled, cut into small pieces 8 tbsp ice water

 

For Filling:

2 cup pitted black cherry 2 tbsp corn starch 1 tbsp lime juice
4 tbsp white sugar 1 tbsp white sugar for crust 1 egg for crust

 

DIRECTIONS

Combine the flour, sugar, and salt in a bowl. Add the chilled butter into the flour mixer. Mix with a fork until the dough resembles coarse cornmeal.

 

Use your hands and rub the flour and butter together. 

Dribble ice-water into the mixer in several times. Tossing and mixing until the dough just hold together. Do not over work it, making dough tough. Divided the dough in half and make a ball. Wrap tightly in plastic wrap. Refrigerator for at least 30 minutes before rolling out. ( Extra dough will keep in the freezer for a few weeks).

 

For making filling, place the cherries in a bowl, toss with the sugar, corn starch, and lime juice. Make in sure to coat all the cherries. Sprinkle some sugar on top of the dough before place the cherries in the centre of the dough.

 

Roll out the dough to flatten into desk shape make a circle about 1/8 inch thick. Move off excess flour from both sides. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 30 minutes before using. 

 

 Place the cherries in the centre, leaving a two inches border of crust. Once the cherries are placed fold the crust over top of them. Brush the crust with the beaten egg wash. Sprinkle with the sugar. Bake the Galette at 370˚F about 42-45 minutes. Remove it from oven and let cool slightly, then serve with ice cream.

 

 

TO HELP YOU WITH THIS RECIPE

Chef Maryam Ghargharechi
Chef Maryam Ghargharechi

Proud mom, wife, and red seal chef with a passion! Member of WACS, CCFCC, and BC Chefs' Association.


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