Glazed Sweet Cherry Galette
My summer love affair with cherries continues with this deliciously sweet and sticky glazed galette.
Galettes are easier to make than other tarts because there is no need to blind bake the pastry.
A sumptuous way to savour the last of the dark, rich cherries before the seasons change.
Method
Prep time: 20 mins (plus 45 mins chilling) Cook time: 30-40mins
First prepare the cherry filling. De-stone and halve the cherries. Put them into a bowl with the caster sugar. Stir the cherries until they are coated with the sugar. Set aside for 1 hour, stirring occasionally to bring the juices out from the cherries.
Next make the pastry. Tip the flour, caster sugar, salt and butter into a large bowl and rub together until it forms a fine breadcrumb texture.
Beat two of the egg yolks with the ice cold water. Slowly pour the beaten egg and water into the flour mixture, cutting it in with a knife. When all the egg has been added, gently bring the pastry together with your hand.
Turn the pastry out onto a lightly floured surface and knead a little until the dough just comes together. Form into a flattened disc shape and cover with cling film. Chill in the refrigerator for 30 mins.
Drain the cherries over the bowl so that you save the liquid to use later on. Place the cherries in another bowl and mix in the vanilla essence.
Remove the pastry from the fridge. On a lightly floured surface, roll out the pastry to 14 inch diameter circle. Trim any messy edges with a sharp knife.
Using a rolling pin, roll up the pastry and lift it onto a piece of baking parchment.
Use a 10 inch cake tin or plate and press lightly into the pastry to make a circular mark where you will place your semolina and cherries.
Spread the semolina evenly inside the circle you have marked and then place the cherries evenly on top. Beat the last of the eggs and brush the outer uncovered part of the pastry circle.
Fold the pastry in over the cherries to form a flat pastry edge with a crease every 5cm or so. Slide the galette on the baking parchment onto a thin baking sheet. Refrigerate for 15 minutes.
Pre-heat the oven to 180c.
Remove the galette from the fridge. Brush the pastry with the beaten egg and sprinkle the Demerara sugar over the top
Place the galette on the middle shelf off the oven for 30-40 minutes until the pastry is golden.
Whilst the galette is cooking, put the liquid from the cherries into a small saucepan and simmer until it reduces by about half and forms a glaze.
Remove the galette from the oven. Brush the glaze over the top of the cherries.
Delicious served warm or cold with vanilla ice cream.
Ingredients
Pastry
250g plain flour plus extra for rolling out
45g caster sugar
150g chilled unsalted butter cut into small pieces
2 medium egg yolks
1 tbsp ice cold water
1 medium egg beaten
2 tbsp demerara sugar (for sprinkling)
2 tbsp semolina
1/2 tsp fine sea salt
Cherry Filling
700g cherries (whole weight) destoned and cut in half
100g caster sugar
2 tsp vanilla extract
