Rustic Black Cherry Galette with Collins Stemmed Black Cherries

How to Make Rustic Black Cherry Galette with Collins Stemmed Black Cherries

1. 1

   Step 1: Make the quick crust

   In a bowl or food processor combine the flour, 2 tablespoons granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then add ice water 1 tablespoon at a time until the dough just comes together; shape into a disk and refrigerate 10 minutes while you prepare the filling.

   For this step

   • 1 1/4 cupsall-purpose flour
   • 2 tbspgranulated sugar
   • 1/2 tspsalt
   • 1/2 cupunsalted butter, cold, cut into cubes
   • 4 tbspice water
   
2. 2

   Step 2: Prepare the cherry filling

   Drain Collins Stemmed Black Cherries well and place them in a mixing bowl; stir in the cornstarch, lemon zest and juice, and vanilla extract until evenly coated. Taste and add up to 1 tablespoon more sugar if your cherries are tart; set the filling aside to macerate briefly.

   For this step

   • 3 cupsCollins Stemmed Black Cherries
   • 2 tbspcornstarch
   • 1 largelemon (zest + 1 tbsp juice)
   • 1 tspvanilla extract
   
3. 3

   Step 3: Roll out dough and assemble

   On a lightly floured surface roll the chilled dough into a roughly 12-inch circle and transfer to a parchment-lined baking sheet. Pile the cherry filling in the center, leaving a 1½-inch border; fold the dough up and over the fruit in pleats to form a rustic edge, pressing to seal gaps and leaving the center exposed.
   
4. 4

   Step 4: Egg wash and bake

   Brush the folded crust lightly with the beaten egg to encourage a golden finish and sprinkle a pinch of sugar over the crust if desired. Bake in a preheated 400°F (200°C) oven for 35–40 minutes, until the crust is deep golden and the cherry juices are bubbling.

   For this step

   • 1 largelarge egg (beaten for egg wash)
   
5. 5

   Step 5: Cool and finish

   Let the galette cool on the baking sheet for at least 20 minutes so the filling sets, then transfer to a wire rack. Serve warm or room temperature — optionally with vanilla ice cream or a dusting of confectioners’ sugar.
   

1. In a bowl or food processor combine the flour, 2 tablespoons granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs, then add ice water 1 tablespoon at a time until the dough just comes together; shape into a disk and refrigerate 10 minutes while you prepare the filling.
2. Drain Collins Stemmed Black Cherries well and place them in a mixing bowl; stir in the cornstarch, lemon zest and juice, and vanilla extract until evenly coated. Taste and add up to 1 tablespoon more sugar if your cherries are tart; set the filling aside to macerate briefly.
3. On a lightly floured surface roll the chilled dough into a roughly 12-inch circle and transfer to a parchment-lined baking sheet. Pile the cherry filling in the center, leaving a 1½-inch border; fold the dough up and over the fruit in pleats to form a rustic edge, pressing to seal gaps and leaving the center exposed.
4. Brush the folded crust lightly with the beaten egg to encourage a golden finish and sprinkle a pinch of sugar over the crust if desired. Bake in a preheated 400°F (200°C) oven for 35–40 minutes, until the crust is deep golden and the cherry juices are bubbling.
5. Let the galette cool on the baking sheet for at least 20 minutes so the filling sets, then transfer to a wire rack. Serve warm or room temperature — optionally with vanilla ice cream or a dusting of confectioners’ sugar.