Cherry Galette

Ah, cherries! Nothing says spring and summer quite like 'em. And while we may not be eager to fire up the oven in warmer weather, this Cherry Galette recipe is a sweet little number worth breaking a sweat for. Galettes are perfect for any day of the week; this one is no exception. Picture it: a flaky, buttery crust generously filled with fresh, juicy cherries. It's a crowd-pleaser that's as easy to make as it is impressive to serve. The sweet and tangy filling and its rustic appearance make this dessert the perfect addition to any summer gathering or a cozy night.

Cherry Galette

Ingredients:
12-inch pie dough (homemade)
4 cups fresh cherries
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract

Ingredients & Instructions: Dough
1 1/4 cups of all-purpose flour
1/4 teaspoon of salt
1/2 cup of cold unsalted butter, grated
1 beaten egg yolk

Grate cold butter with a cheese grater, add ingredients to a mixing bowl, and combine. Add two tablespoons of ice water for the dough to gather up.
Ball the dough, cover it in plastic wrap, and refrigerate. The dough can be made a day or two in advance.
Roll out the chilled dough on a floured surface into a 12-inch round.

Cherry Filling Instructions:

Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the cleaned and halved cherries, sugar, flour, fresh lemon juice, lemon zest, vanilla extract, salt. Mix gently. Set aside.
Transfer the rolled-out dough to the prepared baking sheet. Spoon the cherry filling into the center of the dough, leaving a 2-inch border around the edge.
Fold the edge of the dough up and over the filling, overlapping and creating pleats all the way around. Brush the dough with beaten egg yolk.
Bake the galette at 375 degrees for 40-50 minutes or until the crust is golden brown and done on the bottom. Transfer the galette to a wire rack and cool slightly before slicing.

Recipe by Gabe Gomez / Photography Uliana Kopanytsiayvc