Rustic Sweet Cherry Galette

Rustic Sweet Cherry Galette

Adapted from Martha Stewart's Cooking School

I use Martha Stewart's pate brisee recipe, which makes enough for two crusts. The extra one will keep in the freezer for a month, so you're ready to go when your next craving strikes!

Ingredients

• one 9 or 10" pie crust, chilled
• 2 lbs cherries, pitted (a little over 4 cups)
• 1/2 cup sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon almond extract
• 1 large egg beaten with 1 tablespoon heavy cream, for brushing
• coarse sugar, for sprinkling

Method

1. Preheat oven to 375 degrees F. Take the dough out of the fridge and let it sit for about 10 minutes before rolling out. Meanwhile, in a medium bowl, stir together the cherries, sugar, cornstarch, lemon juice, salt and almond extract.
2. On a piece of parchment paper, roll the dough out to a 14-inch round (rough edges are ok). Transfer the dough on its parchment to a rimmed sheet pan. Pile the fruit in the center, leaving about a 1 1/2-inch border all the way around. Fold the border up around the fruit, letting it fall into creases naturally.
3. Brush the edges of the galette with the egg wash, and sprinkle the crust generously with the coarse sugar. Bake until the crust is golden brown and the filling is bubbling in the center, 1 - 1 1/4 hours. Be sure to bake until the juices are bubbling, otherwise the cornstarch won't have activated and thickened the juices.
4. Remove the pan from the oven and cool for 15 minutes on a wire rack. After that, transfer the parchment directly to the wire rack to cool completely before serving.