Cherry Galette : Rustic Cherry Tart

Please excuse the small hiatus, I was celebrating a special {and eventful!} birthday this past week.

Ernesto has enveloped Mexico in gray skies and {mildly} cool winds, seems more like fall than summer, so it’s turned me to comfort-food-mood. Inspired by some wonderfully talented bloggers earlier this year {here & here}, I decided to venture into the land of galette- and I loved it!

This form of pie, or tart, has to be one of the simplest to make, and this recipe highlights one of this season’s best: cherries!

Your mouth will be watering as the house fills with the intoxicating smell…
I hope you feel inspired enough to try this delicious recipe!

Cherry Galette

Dough

Ingredients Instructions
1 1/3 c flour
3 tblsp sugar
pinch of salt
1/2 c cold butter, cut in cubes
4-6 tblsp ice water
In a bowl combine flour, salt, and sugar.
Add butter, with your fingers toss flour and butter until it resembles a corse meal {see pic below}.
Add 1 tblsp of cold water at a time until dough sticks together and forms a ball.
Flatten into a disk and wrap in plastic wrap and place in the fridge while you prepare the filling.


Filling

Ingredients Instructions
1/2 kg (3 c) cherries, halved and pitted
1/3 c sugar
1/4 c flour
lemon zest
2 tblsp brandy or kirsch
vanilla extract
salt
Combine all ingredients in a bowl, mix and set aside.
Start the assembly.

Assembly

Ingredients Instructions
1 tblsp semolina
1 tblsp sugar
1 egg (egg wash)
granulated sugar, for sprinkling
Preheat oven at 375°F
Over a peace of parchment paper, roll out dough into a disk of 35 cm (~14 in) in diameter.
Carefully transfer into a baking sheet.
Mix semolina and sugar sprinkle over dough, leaving a 1 inch border {see pic above}.
Arrange the filling into the center of the tart.
Fold the edge of the dough to cover the outer rim, pleating if necessary.
Brush with an egg wash and sprinkle granulated sugar.
Bake until fruit is tender and juices are bubbling 45 min-1hr.

Doesn’t it look lovely?
Serve alone or with a dollop of crème fraîche!

Enjoy & thanks for reading!

Felicidades Papo!

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