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Ingredients

Dough

Filling

Directions

Dough

  • In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. Do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour.

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Filling

  • Heat oven to 375°. In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside.

  • On a lightly floured surface, roll out chilled dough to a 13-inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2-inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). Brush border with cream and sprinkle with sugar. Bake at 375° for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.

Nutrition Facts

528 calories; 16 g total fat; 72 mg cholesterol; 661 mg sodium. 65 g carbohydrates; 29 g protein;

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