If you slice your galette when it's hot, you will have a loose filling. Let the galette cool to room temperature before serving.
(one egg and a tablespoon of milk or cream) Don’t skip brushing the galette with egg wash.Place the galette in the lower third of the oven to stop it from browning too quickly.Freeze the unbaked galette for about 20 minutes before baking, this step stops the galette crust from browning too quickly.Finally, level it with a back of a knife. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup.The naturally sweet and tart flavors that the cherries naturally have makes this dessert irresistible. We find making the galette with fresh cherries instead of canned cherries or canned cherry pie filling is the best way to make a galette. Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.Slice the warm galette and serve with vanilla ice cream! Expert Tips
Transfer the galette to a parchment paper-lined baking sheet and bake in a 200c (400f) preheated oven for 25-30 minutes, or until the filling is bubbling and the crust is golden brown. Top the egg wash with coarse sugar or any sugar for a sweet and crispy exterior. Mix an egg with a teaspoon of milk or water and brush the dough with the egg wash. Transfer the cherry filling to the center of the rolled dough and fold the edges into pleats. Transfer the pie dough disk onto a clean floured surface and roll with a rolling pin into a circle. Remove the dough disk from the fridge and let it warm up a little bit for a few minutes at room temperature. Mix with a spoon until well combined and there are no pockets of flour visible. Pit the cherries and transfer them into a bowl and add sugar, lemon zest, lemon juice, vanilla extract, and flour. Cover with plastic wrap and place in the fridge for at least an hour. Transfer the dough to a clean floured surface and gather the dough into a ball. Press the dough between your fingertips and if the dough comes together, it’s ready. In a food processor, add the flour, sugar, and salt, and mix until combined.Īdd cold cubed butter and blend until the butter and the flour mixture are combined.Īdd ice water and mix for 10 seconds. Vanilla extract- for an extra delicious flavor. We recommend zesting the lemon first and then juicing it.įlour- we used all-purpose flour, you can use cornstarch as well. Lemon zest- you will need 1 teaspoon of lemon zest. We don't recommend using store-bought lemon juice. Fresh lemon will give you the best result. Lemon juice- use fresh lemon juice for this recipe. Sugar- we used granulated sugar for the filling, but caster sugar can work as well. We recommend using fresh cherries, but frozen cherries will work as well. The other options are using sour cherries, frozen cherries (thawed and drained), or canned cherries (drained). For the fillingĬherries- we used sweet cherries for this recipe. Ice water- use ice water for this recipe, we want to keep the butter super cold. Sugar- we used granulated sugar for this recipe, but caster sugar can work as well. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it. For the crustįlour- we used all-purpose flour for this recipe.īutter- make sure you are using COLD butter for this recipe. Galettes have a rustic look and my favorite part about it is that it doesn't have to look perfect! Ingredientsīefore you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.įull measurements are in the recipe card below. It is an open pie made with a pie crust filled with plenty of different fillings.
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