Almond and Sweet Cherry Galette
| Summary | |
|---|---|
| Prep time | 30 min + 1 hr chilling time |
| Cook time | 30-40 min @ 400° |
| Source | The Smitten Kitchen Cookbook by Deb Perelman (pg 229) |
| Yield / serves | 8 servings |
| Rating | Very good |
Ingredients
- 1/2 recipe All Butter, Really Flaky Pie Dough
Filling:
- 1/3 c sliced, slivered, or coarsely chopped almonds, blanched if you can get them
- 1 1/2 t all-purpose flour
- 3 T granulated sugar
- 1 T butter (warm it to room temperature if you will be mixing your filling by hand)
- 1/4 t almond extract
- 1 large egg white
- 1 lb sweet cherries, any variety or a mix of varieties
To Finish:
- 1 large egg yolk
- 1 t water
- 1 T coarse sugar
- confectioners' sugar, for dusting
Preparation
Make the pastry. The dough should be refrigerated for at least an hour before you use it in this recipe.
Finely grind the almonds and flour in a food processor. Mix in the sugar, butter, and extract; then the egg white. Blend until smooth. Cover, and chill until needed.
Preheat the oven to 400°. On a floured work surface, roll out the dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, and brush crust with mixture. Sprinkle crust with coarse sugar.
Bake the galette until the filling is puffed and the crust is golden brown, about 30-40 minutes; rotating the galette front to back halfway through for even browning. Cool, and serve dusted with powdered sugar.
