Cherry Galette

A rustic French tart made in a baking dish, which impresses with its excellent taste and charming appearance. It is best when still slightly warm, and for the finishing touch, add a scoop or two of good vanilla ice cream just before serving. The ice cream will melt quickly upon contact with the warm fruit, so add it right before bringing the dessert to the table.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 170 g Flour, Wheat, bread flour

  • 0.5 teaspoons Salt, table

  • 100 g Butter, unsalted

  • pieces Water

  • 3 cups cherries, fresh

  • 70 g Sugar, white

  • 1 spoon Koruzni škrob

  • 1.5 teaspoons Juice, lemon

  • 1 teaspoon Lemon zest, fresh

  • 1 spoon Alcohol, Rum

  • 1 piece Egg, fresh

Steps

  1. First, prepare the dough. Sift the flour into a bowl and mix it with salt. Add cold butter cubes to the flour. Use your fingertips to work the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Then add enough cold water to bring the ingredients together into a uniform dough. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Meanwhile, prepare the cherries. Wash them first, then remove the stems and pits. Just before rolling out the dough, mix the pitted cherries with sugar, cornstarch, lemon juice, zest, and cherry brandy if using.

  3. Preheat the oven to 200°C (392°F). Line a low baking dish with parchment paper. Take the dough out of the refrigerator and roll it into a larger circle, about 30 cm in diameter. Transfer the dough to the baking dish.

  4. Drain the cherries, reserving all the liquid. Place the drained fruit on the rolled-out dough, leaving about 5 cm of the edge empty. Fold the uncovered edge of the dough toward the center, partially covering the filling to create a rustic tart appearance.

  5. Chill the tart in the refrigerator for 10 minutes before baking to let the dough cool slightly (this will also help it hold its shape better). Before baking, pour the reserved juice over the cherries. Brush the edge of the dough with beaten egg and sprinkle it with sugar.

  6. Bake the tart in the preheated oven for 10 minutes, then reduce the temperature to 190°C (374°F) and bake for another 20 minutes, until the dough turns golden brown.

  7. Let the galette rest for 10 minutes before serving to make it easier to slice. Add a scoop or two of vanilla ice cream if desired when serving.

Nutrition Information (Per 100g)

  • Calories: 314.7 kcal
  • Fat: 14.95 g
    • Saturated Fat: 9.01 g
  • Carbohydrates: 37.89 g
    • Sugars: 14.78 g
  • Protein: 4.59 g
  • Fiber: 1.02 g