Sour Cherry Galette
This sour cherry galette is a flaky pie crust packed full of tasty and juicy Montmomercy cherries. The combination of buttery pies crust with the sourness of the cherries is a tasty combination.
Servings: 8 slices
Calories: 378kcal
Ingredients
Pie Crust
- 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 10 tablespoons (141 grams) unsalted butter cold
- 1/4 cup ice cold water
Sour Cherry Filling
- 24 ounces (680 grams) pitted fresh sour cherries sliced
- 3/4 cup (150 grams) white granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons tapioca Bob's Red Mill
- 2 tablespoon unsalted butter cut into 6 pieces
Egg Wash
- 1 large egg
- 1 tablespoon cream (or milk)
- Pinch of salt
- Turbinado sugar
Instructions
For the Pie Crust
- Cube the butter. In a large metal bowl combine 3/4 cup of the flour, the sugar, and salt and whisk. Add the cubed butter. Use a pastry cutter or your hands to mix the butter into the flour mixture until the mixture is pea-sized. Add the remaining 1/2 cup flour and use your hands to mix the flour into the mixture until it is coated with the flour.
- Add 2 tablespoons of the cold water to the mixture. Toss with a spatula until it is moistened. Add the remaining 2 tablespoons of ice water and toss to combine. Press the dough with the spatula and press firmly together until the dough sticks together. Transfer the dough to a sheet of plastic wrap. Draw the edges of the plastic wrap over the dough and press firmly to form a compact frissure-free mass. Wrap the dough in plastic and flatten to form a 5-inch disk. Refrigerate the dough for at least 1 hours or up to 2 days. When you’re ready to roll out the dough let it sit on the counter for about 10 minutes to soften.
Sour Cherry Filling
- Place the sour cherries in a large bowl
- Place the sugar, tapioca, salt and cinnamon in a small bowl and whisk to combine. Sprinkle the mixture over the cherries and use a large spoon to gently mix into the cherries. Let sit for 30 minutes.
Assemble the Galette
- Preheat the oven to 400 degrees.
- Roll the dough into a 14-inch circle on a well-floured surface. Fold the dough in half and place on a large piece of parchment paper.
- Use a slotted spoon to fill the center of the dough with the cherry filling. Starting at the top of the dough circle fold the dough up and over the cherries, Working around the dough continue to fold the dough up and over, slightly overlapping the previous fold. When you are done, slide the galette onto a cutting board and chill for about 10 minutes.
- While the galette is chilling, create an egg wash by whisking together one egg, the cream (or milk) and a piece of salt. Remove the galette and brush the egg wash over the chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together. Cut the butter into 6-8 pieces and dot the top of the cherries with the butter.
- Bake in the oven for 40-50 minutes until the dough is golden brown and the cherries juices are bubbling.
- Remove from the oven and allow to cool for at least 1 hour before slicing and serving. Of course, if you are like me, you know that hot pie is the best, even if burns your tongue.
Nutrition
Calories: 378kcal | Carbohydrates: 55g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 221mg | Potassium: 210mg | Fiber: 2g | Sugar: 35g | Vitamin A: 579IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg