Cherry Galette Food

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY GALETTE

Steps:

• 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.
• Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
• 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).
• Place a colander or fine mesh strainer over a medium bowl, and strain the cherries to separate the liquid (this is technically optional, but will make shaping the galette easier).
• Spread the cherries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart. Pour the reserved cherry liquid over the cherries.
• Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
• Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the cherries are bubbling.
• Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.

CHERRY GALETTE

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.).

MATT'S CHERRY GALETTE

Steps:

• Preheat oven to 375. Roll out dough on a lightly floured work surface to roughly an 11-inch circle. Transfer the dough to a parchment-lined baking sheet. Mix the pitted cherries with 1/4 cup sugar, salt, and liqueur.
• Spoon the seasoned cherries over the dough and leave a 2-inch border. Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.
• Whisk the cream or milk and the egg yolk together and lightly brush the edges of the crust.
• Sprinkle with the remaining tablespoon of sugar and then bake for 40-45 minutes. Ovens will vary, bake until golden.
• Top each serving with a dollop of mascarpone and a sprinkle of black pepper.

CHERRY GALETTE

Steps:

• InstructionsPlace flour and diced butter in a large bowl and blend with a fork or pastry blender until pieces are pea-size. Stir in sugar and salt. You can place flour, butter, sugar and salt in the food processor and process until pieces are pea-size. Add 3 to 4 tbsp of iced water (one at a time) and stir and push moistened dough until all dough feels moistened. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes or 24 hours. Place almonds in a small pan and toast at medium heat until fragrant, they will be lightly brown. Grind in the food processor and place in a small bowl. Set aside. Wash and pit the cherries. Place the wine, water, sugar or Truvia and vanilla in a medium saucepan. Stir and add the cherries, start cooking them at medium-low for about 7 minutes. Whisk 2 tbs of flour and 2 tbs of water until completely mixed and add to the cherries filling, stir until the mixture starts to thicken. Preheat oven to 375° Fahrenheit. Cover sheet pan with parchment paper. Place dough on a lightly floured surface and roll dough to a 12-14 inch circle. It does not have to be perfectly round. Transfer the dough into the sheet pan and finish rolling the dough (from center to the sides - turning it to stretch from all sides). Spread the toasted almonds all over the dough, leaving about 2 inches circle from the border. Place the cherry mixture. Fold the dough borders over the filling, overlapping the borders and leaving some of the center of the filling exposed. Whisk the egg with a tbsp of water and brush over the border of the dough. Place some sliced almonds and sprinkle some sugar over the dough and the center. Bake for about 45 - 55 minutes or until de center is bubbly, the cherries are tender and the borders of the crust are browned. Transfer the baking sheet to a wire rack and let cool for 20 minutes before serving.

CHERRY-FRANGIPANE GALETTE

Steps:

• Preheat the oven to 375°F. Spread almonds in a single layer on a parchment-lined baking sheet. Toast until golden and fragrant, 7 to 9 minutes. Set aside to cool completely.
• Raise oven temperature to 425°F. In a food processor, pulse nuts, 1/2 cup sugar, and salt until nuts are finely ground. With the machine running, add butter and the whole egg; continue processing until mixture is smooth.
• On a lightly floured piece of parchment, roll out Puff Pastry to a 16-inch rough oval shape, about 1/8 inch thick. In a small bowl, whisk together the egg yolk and the heavy cream; brush over the surface of the pastry. Fold up the edges to create a 1-inch crimped edge. Prick dough all over with a fork. Transfer parchment and pastry to a large baking sheet; freeze until firm, about 15 minutes.
• Using an offset spatula, spread the almond mixture in an even layer (about 1/8 inch thick) over the bottom of the chilled crust; freeze 15 minutes more. Arrange the cherries in a single layer over the almond mixture.
• Bake the tart for 15 minutes. Sprinkle the remaining tablespoon of sugar over the tart, and continue baking until edges are deep golden brown, 5 to 10 minutes. Transfer parchment and tart to a wire rack to cool. Serve warm or at room temperature.
• Cherry Galette how-to
• Puff pastry is rolled into a rough oval shape; the bottom of the dough is docked all over, and the edge is folded over and crimped.
• After dough is spread with a ground-almond mixture known as frangipane, it is topped with a single layer of sweet cherries.

FRUIT GALETTE

Steps:

• In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
• Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
• Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
• Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
• Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

CHERRY TOMATO AND CHEESE GALETTE

Steps:

• Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
• Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
• Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
• Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
• Preheat the oven to 425 degrees F (220 degrees C).
• Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
• Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
• Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
• Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
• Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

SWEET CHERRY GALETTE

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.