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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I discovered the ease of Blueberry Galette recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones. Ingredients:
1/4 cup sugar |
1/4 cup unsalted almonds, toasted and cooled |
1/4 teaspoon nutmeg, freshly grated |
1/4 teaspoon salt |
1 1/2 lbs sweet cherries, pitted (i used a mix of bing and ranier.) |
1 refrigerated pie crust |
2 tablespoons unsalted butter, cut into small pieces |
1 large egg yolk |
1 tablespoon heavy cream |
2 tablespoons sugar |
Directions:
1. Preheat oven to 375.
2. On a piece of lightly floured parchment, roll out dough.
3. Transfer dough and parchment to a baking sheet.
4. Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
5. Gently toss with the cherries.
6. Spoon cherries over dough, leaving a 2 border.
7. Dot with butter.
8. Fold in edges, pressing gently.
9. Whisk yolk and cream together; brush over edges of tart.
10. Sprinkle with 2 tablespoons sugar.
11. Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).
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