First I make a buttery crust and top it with this delicious filling I concocted.
For the crust
2 stick of cold, unsalted butter (8 oz.) cut into 1/2 " pieces
2 Tbs. granulated sugar
1/8 tsp. of salt
10 oz. all purpose flour
6-8 Tbs. ice water
In a food processor combine the butter, the sugar, salt and flour. Pulse until it is a coarse crumb. Add the ice water and pulse 5-6 times until the water is somewhat incorporated. Place on a lightly floured surface and with the palm of your hand, push and grab the dough, 6-8 times to form a mass.
Form the dough into a rectangle and make 1-3- fold ( fold one long end of the rectangle toward 2/3 in with 1/3 of the dough remaining and fold that third on top).
Wrap in wax paper and refrigerate for 1 hour.
For the filling
1 -14 oz jar sour cherries
1 vanilla bean
1 cup sugar
1/2 tsp. cardamom
1 tsp. cinnamon
Meanwhile make the filling. Strain the sour cherries and reserve the liquid in a 2 quart pot. In a separate small bowl combine the cornstarch with 1/3 cup of the cherry liquid, with a wire whisk until the starch is smooth.
Add this to the liquid in the pot.
Grind the vanilla bean with 2 Tbs. of the sugar in a coffee grinder. ( I dedicate 1 clean coffee grinder for this purpose). If you don't have one, chop the vanilla bean very fine. Add all of the sugar and the ground vanilla to the cherry juice in the pot. Bring the liquid to a boil, add the spices and stir with a wire whisk. Cook stirring constantly for 2 minutes until the mixture is thick and boiling to cook out the starch. Add the cherries and remove from the heat. Let the filling cool completely.
Preheat the oven to 375 degrees.
Roll dough into a 14" round and place a sheet of parchment paper on the back of an 11x 18" baking sheet.
Fold the dough evely around the filling, leaving some filling showing in the middle.
Let the gallette cool completely and serve with or without whipped cream.
Courtesy Karen Pickus 2013