Sweet Cherry Galette Recipes
CHERRY GALETTE
I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.
Provided by Ms B.
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- On a piece of lightly floured parchment, roll out dough.
- Transfer dough and parchment to a baking sheet.
- Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
- Gently toss with the cherries.
- Spoon cherries over dough, leaving a 2" border.
- Dot with butter.
- Fold in edges, pressing gently.
- Whisk yolk and cream together; brush over edges of tart.
- Sprinkle with 2 tablespoons sugar.
- Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).
Nutrition Facts : Calories 319.9, Fat 16.3, SaturatedFat 5.8, Cholesterol 48.6, Sodium 235.7, Carbohydrate 42.5, Fiber 3.3, Sugar 28.3, Protein 4.1
SWEET CHERRY GALETTE
A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-inch tart
Number Of Ingredients 10
Steps:
- On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
- Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
- Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
- Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.
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- Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
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- In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, lemon zest, salt, and Kirsch (if using). You don’t want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
- Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
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- In a large mixing bowl, throughly mix the cherries, brown sugar, corn starch, extract, lemon zest and juice, and salt together so that no white patches of the starch remain. Set aside.
- Line a sheet pan with parchment paper. Make room in the refrigerator to chill the galette, on the sheet pan, prior to baking. Generously dust a work surface with flour. Roll out the pie dough to between 14"-15" (35cm-38cm) or about 1/8" (3mm) thick, reflouring the work surface and pin as needed to make sure the dough doesn't stick. Roll the dough over and onto the rolling pin and transfer the dough, unrolling it onto the parchment lined sheet pan. It's okay if the dough hangs over the edges. We'll fold them in soon.
- Spoon the cherries and their juices on to the pastry keeping them in the center as much as possible leaving between a 2"-3" (5cm-7cm) pastry boarder. They should overlap some. Fold the pastry inward working around the cherries, pleating the pastry 7-8 times as you work your way around. Cover galette with plastic wrap and rest in the refrigerator for at least 20 minutes and up to an hour.
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