Wednesday, March 27, 2013

Cherry Galette

I love sour cherries. They are in season in June. They are not readily available year round but there are some delicious varieties that come in a jar from Europe.

I use these when I make a cherry tart or galette in other months and they work quite well.

First I make a buttery crust and top it with this delicious filling I concocted.
Here goes.

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
4Tbs. cornstarch
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.
 Place the dough on top of the parchment. Spread the filling evenly in the middle of the dough (about a 10 " circle of filling).

Fold the dough evely around the filling, leaving some filling showing in the middle.

 Brush the dough with some water and sprinkle the dough with 2 Tbs. granulated sugar.

Place the gallette into the preheated oven and bake until the dough is golden on top and peek at the bottom carefully with a metal spatula to make sure it is nicely golden on  the bottom also, about 45 minutes to 1 hour.

Let the gallette cool completely and serve with or without whipped cream.

Recipe, writing, photos by Karen Pickus 2013
Courtesy Karen Pickus 2013

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