Last weekend J and I had a baking date. We made a cherry galette based of a recipe we found on the internet, but made a couple changes, because that’s always a good idea when baking right?
INGREDIENTS
1 3/4 cups all purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
1 1/2 pounds pitted cherries
4 tablespoons sugar, divided
1/4 cup jam (We used cherry)
Whole milk
METHOD
Blend flour and salt in a mixer. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons ice water and blend just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. The dough will be very sticky!
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove top sheet of parchment. Using bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet.
Preheat oven to 450°F.
Combine pitted cherries and 2 tablespoons sugar in a medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Scoop cherries on top. Using parchment as aid, fold plain crust border up over the cherries, pinching any cracks in crust. Brush crust lightly with milk. Sprinkle crust edges and cherries with remaining 2 tablespoons sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 15 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let stand at least 10 minutes. Cut into wedges and serve warm or at room temperature (with Earnest ice cream).
