CHERRY GALETTE
This cherry galette uses fresh ingredients instead of canned cherry pie filling, and the results are easy and addicting!
Provided by Jennifer Farley
Categories Dessert
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 268 kcal, Carbohydrate 35 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 193 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
CHERRY CREAM CHEESE GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
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.
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.
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
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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.
- While the galette is resting, set oven rack to the center of the oven and preheat to 375F ( 190C). Just before baking, Use a pastry brush to throughly brush on the milk. Sprinkle galette, pastry and cherries with turbinado sugar. Bake galette for 45-50 minutes rotating once while baking. The pastry should be golden and crisp when ready. Allow to set for 10 minutes before serving. Serve with vanilla bean ice cream.
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- Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Use a pastry cutter or fork to combine or if using a food processor, pulse until coarse meal or small peas form.
- In a large bowl, combined pitted cherries, sugar, lemon juice, almond extract, and cornstarch and toss to coat the cherries. Once the cherries are completely coated, pour onto the center of the pie crust.
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