MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jammy Cherry Galette
Categories: Pastry, Pies, Fruits, Desserts, Citrus
Yield: 6 servings
MMMMM---------------------------CRUST--------------------------------
2 1/4 c A-P flour
1 tb Sugar
1 ts Kosher salt
12 tb Unsalted butter; diced,
- chilled
MMMMM--------------------------FILLING-------------------------------
2 lb Cherries; stemmed, pitted,
- halved
1/3 c Dark brown sugar; more for
- sprinkling
3 tb Cornstarch
1 tb Fine grated lemon zest
1 tb Fresh lemon juice
1/2 ts Kosher salt
1/2 ts Vanilla extract
2 tb Milk
1 lg Egg
MAKE THE CRUST: In a large bowl, whisk together the
flour, sugar, and salt. Using a pastry blender or your
fingers, work the butter into the flour mixture until
pea-size crumbs form. Gradually add 6 tablespoons of ice
water, mixing continuously, until you have a cohesive
dough with visible flecks of butter. Flatten into a
disk, wrap in plastic, and chill for at least 1 hour.
MEANWHILE, MAKE THE FILLING: Position a rack in the
center of the oven and set @ 400°F/205°C. In a bowl,
toss together the cherries, sugar, cornstarch, lemon
zest, lemon juice, salt, and vanilla and set aside.
In a small bowl, whisk together the milk and egg; set
aside.
On a floured work surface, use a rolling pin to roll the
dough into a round measuring 12" in diameter and 1/4"
thick.
Transfer to a parchment-lined rimmed baking sheet. Mound
the cherries and their juices in the center of the
dough, leaving a 2" - 3" border of crust. Pleat the
dough in a circular fashion to surround and partially
cover the fruit, leaving a 5" window of fruit exposed.
Using a pastry brush, paint the egg wash over the top of
the dough, then sprinkle with brown sugar.
Turn the heat to 375°F/190°C and bake, rotating halfway
through cooking, until the crust is golden brown and the
fruit is bubbling, about 50 minutes. Cool before cutting
into wedges.
Recipe by: Fatima Khawaja
RECIPE FROM:
https://www.saveur.com
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