A delicious cherry galette made with a homemade dough, cherries, almond flakes, and topped with homemade whipped cream.
- 1 1/2 cups all purpose flour
- 1 tsp Baking Powder
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 cup butter 113 grams – 1 stick, cold, cubed
- 1 egg yolks
- 1/4 cup sour cream
- 1/3 tsp vanilla extract
- 2 lbs cherries pitted
- 1/3 cup sugar
- 1 tsp cornstarch
- 1/2 cup heavy cream
- 1-2 Tbsp sugar
- 1/2 tsp vanilla extract
- 1 egg whisked
- 1/4 cup granulated sugar larger granules work better
- 1/3 cup sliced almond flakes
- 2 tbsp warm strawberry or raspberry jam put through a sieve to remove solids
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Combine the cherries and sugar in a bowl. If pressed for time let sit for 10 minutes, then drain the juice and use the cherries for filling. For best results leave the cherries and sugar covered in the fridge overnight. The extra liquid will be drawn out of the cherries and they will not ooze as much juice when baking.
Right before filling the gallettes, sprinkle 1 tsp of cornstarch over the cherries
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In a food processor combine cold cubed butter with all purpose flour, sugar, salt and baking powder until crumbly (alternatively, on a flat working surface place the flour, sugar, salt and baking powder, then add the butter and keep cutting together with a knife until small pea-size pieces form). Add the egg yolks, sour cream and the vanilla extract and continue processing until the dough comes together. Press it together into a ball.
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Cover with plastic wrap and press into a disc. Chill in the fridge for at least 1 hour or overnight, this time is needed for the flour to absorb all the liquid, which will help the dough to keep shape and not tear. Bring to room temperature before rolling out.
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For one large galette: Roll the dough into a circle on a well floured surface to about 1/4" thickness. Transfer to a parchment lined baking sheet.
For mini galettes: cut out 5" - 6" inch circles for mini galettes. Collect the scraps around the cutout circles and roll it out again, then cut out more circles out of it until you have no scraps. Transfer to a parchment lined baking sheet.
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Divide the almond cream, if using, between all the mini galettes or place it in the middle of the of the large galette. Then spoon the cherries
To make Mini Galletes: Transfer the cut out dough circles to a parchment paper lined baking sheet ((or foil) for easier cleanup and removal). If using the French Almond Cream underneath the cherries, spoon a dollop in the middle of the cutout circle, then top with about 1 heaping tablespoon of well drained cherries. Fold the edges of the dough towards the center and over the cherries, sticking each fold to the previous one which will keep it from unraveling as it bakes.
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Roll the dough out into a circle, (If using the French Almond Cream underneath the cherries, spoon the cream in the middle of the circle before putting the cherries on top) fill with cherries and then fold towards the center. Press each fold firmly to prevent the galette from loosing it’s shape while baking. Brush with egg wash, sprinkle with sugar & almond slices. Bake in a preheated to 375F oven for about 15-25 minutes, or until golden in color. As soon as you remove it from the oven brush on the warm jam onto the cherries (this is optional).
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Whisk the egg yolk with a teaspoon of water and brush the edges of the gallettes, then sprinkle with granulated sugar and some almond slices.
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With a whisk or mixer, whip together heavy whipping cream, sugar and vanilla extract until soft and fluffy, but holds shape.
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Serve as is, or with some homemade whipped cream. If serving warm, you can add a scoop of vanilla ice-cream.