Bourbon Cherry Galette
Warm, bourbon-soaked cherries pair with a flaky, free-form pie crust in this ridiculously simple French tart. A take-the-easy-road recipe, this rustic galette has all the comforting flavor of cherry pie but is only a fraction of the work.
Ingredients
Galette crust
- 1 1/2 cups all-purpose flour unbleached
- 1 1/2 tsp granulated sugar
- 1/4 tsp sea salt fine
- 8 Tbsp unsalted butter cold and cut into pieces
- 3 Tbsp ice cold water
Cherry filling
- 2 ounces bourbon
- 3 cups fresh cherries pitted, stemmed and halved
- 1 tsp vanilla pure
- 1/4 tsp sea salt fine
- 1 Tbsp cornstarch
- 1/2 cup brown sugar
- 2 Tbsp orange juice
Egg wash
- 1 large egg
- 2 tsp heavy cream
- 1 Tbsp coarse sugar for sprinkling
Instructions
Galette crust
- Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
- Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
- Add ice water one tablespoon at a time, pulsing until dough forms.
- Remove dough from food processor then, using your hands, form dough into a ball then flatten like a disk.
- Wrap dough in plastic wrap and refrigerate for 30 minutes until firm.
Cherry filling
- Soak cherries in bourbon for one hour.
- Combine bourbon-soaked cherries, vanilla, sea salt, cornstarch, brown sugar and orange juice in a large bowl. Stir until well combined.
Egg wash topping
- Whisk together egg and heavy cream in a small bowl until combined.
Assembly
- Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
- Remove chilled dough from the refrigerator. Dust with flour and roll out on a floured surface until circle is approximately 14 inches in diameter.
- Transfer dough to your baking sheet. Spoon cherry filling and juices into the center leaving a 2 inch boarder around the perimeter.
- Carefully fold dough up and over the edges of the cherry filling, overlapping as you go. Pinch dough to seal.
- Brush edges of folded pastry dough with egg wash then sprinkle with coarse sugar.
- Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling.
- Remove from oven and allow the galette to rest on the baking pan for 5 minutes then transfer galette on its parchment to a rack to cool for 20 minutes.
- Serve warm with a scoop of ice cream.
- Cover and store leftovers at room temperature up to 2 days.