Freeform Cherry Almond Galette
Ingredients
- Flaky Pastry
- 1 ½ cups all-purpose flour
- 1/8 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into ½ inch cubes
- 1/3 cup plus 1 teaspoon ice water
- 1 teaspoon apple cider vinegar
- Filling
- 2 10- ounce bags frozen cherries, thawed and drained
- ½ teaspoon almond extract
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 3 tablespoons all-purpose flour
- 1 egg, lightly beaten (to use as a glaze)
- ½ cup sliced almonds
- ¼ cup granulated sugar for sprinkling
Instructions
- Make Flaky Pastry
- In a food processor, pulse flour and salt until combined. Add butter and pulse until butter is the size of peas.
- Add the ice water and vinegar all at once and pulse just until water is incorporated.
- Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 1 hour in the refrigerator or 20 minutes in the freezer.
- Assembly
- Preheat oven to 400° F.
- On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle.
- In a small bowl, combine ¼ cup granulated sugar, cinnamon, and flour.
- Scatter the sugar mixture all over the rolled out crust leaving 2 inches of the edge uncovered.
- Add almond extract to cherries and blend well.
- Place cherries on top of sugar mixture.
- Using a pastry brush, brush border of crust with beaten egg.
- Fold the edges of the galette up over the cherries creating a 1½-2 inch border, pressing down gently. Transfer the galette to a large pizza pan covered with parchment paper.
- Brush the edges of the galette with the beaten egg. Scatter the edges with sliced almonds. Sprinkle the entire galette, including the border, with the remaining ¼ cup sugar.
- Bake the galette for approximately 30 minutes or until golden brown.
- Serve the galette warm, cut into slices and topped with vanilla ice cream or whipped cream.
Notes
Makes 1 12-inch diameter galette