Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour 5 mins
Crust
- 1¼ cup all-purpose flour
- 1 tbsp sugar, plus more for topping
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cubed and chilled
- ⅓ cup cold water
- 1 egg (for egg wash)
Filling
- 2 cups fresh organic cherries, pitted and halved
- ¼ cup sliced almonds
- Add the flour, sugar, salt and butter to a stand mixer and food processor, and mix until butter is evenly cut in.
- Slowly add the ice water while mixing until the dough starts sticking together (you don't want it too dry or too wet, and the dough should not be overmixed!).
- Gather the dough into a loose disc with floured hands and wrap in plastic wrap.
- Chill the dough in a refrigerator for 30 minutes.
- Preheat the oven to 400 degrees F.
- Slice the dough into 4 even parts, and roll out onto a floured surface to 5-inch wide circles. Do not worry about getting clean edges - it is part of the look!
- Transfer the galette dough to a baking sheet.
- Fill each galette with the sliced cherries and wrap the edges around it by moving around the galette in a circle, folding along the way.
- Beat the egg and add a little water to thin. Brush the edges of each galette with the egg wash until evenly wet.
- Sprinkle sugar on top of the galettes, followed by the sliced almonds.
- Bake for 20 minutes, until edges are golden brown.
Makes 4 galettes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-cherry-galettes/
3.3.3077