CHERRY ALMOND GALETTE
Slightly adapted from Sara Forte at Sprouted Kitchen, http://www.sproutedkitchen.com/home/2013/6/9/cherry-almond-galette.html. I could imagine this being equally delicious served with some crème fraiche infused with vanilla and almond extracts and gingerly sweetened with some clover honey.
- 110 grams / 3/4 cup unbleached all purpose flour
- 70 grams / 1/2 cup spelt flour
- 1 tablespoon unrefined cane sugar
- heaping 1/2 teaspoon kosher salt
- 120 grams / 8 tablespoons cold, unsalted butter
- 2 teaspoons lemon juice
- 2 tablespoons plain yoghurt
- 1/2 teaspoon pure almond extract
- 3 tablespoons ice water
- 520 grams / about 3 cups pitted cherries
- pinch of salt
- 1 tablespoon lemon juice
- 2 teaspoons unbleached all purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 75 grams / 1/3 cup unrefined cane sugar
- 1 egg
- turbinado sugar, optional
- 150 grams / 1 cup toasted almonds, chopped
- vanilla ice cream, to serve
To make the crust:
In a chilled bowl, combine the flours, salt, and sugar. Place in the freezer to sit while you prepare the other ingredients. In a small ramekin, combine the lemon juice, yoghurt, almond extract, and ice water. Place this in the freezer as well. Pull out the flour mixture and cut in the butter using a pastry cutter or a couple of knives until the mixture resembles fine crumbs. Pour in the yoghurt water and mix until just combined, using a wooden spoon or your hands, being careful not to over mix. Pat the dough into a disk and place it in a clean bowl. Cover with plastic wrap and chill for at least one hour or overnight.
To make the filling:
Pit the cherries by using a cherry pitter or slicing them open with a knife like you would a peach. If you use a cherry pitter, slice the cherries in half afterwards. Add in the sugar, salt, lemon juice, flour, and nutmeg and toss to combine. Let the cherries sit for a few minutes to juice up.
When ready to bake, preheat the oven to 400 degrees F with the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
Lightly flour your countertop and a rolling pin. Place the disk of dough on the counter and roll out to a rough circle with a diameter of about 12 inches. Transfer the circle to the baking sheet. Dump the cherry filling in the center of the dough and spread out, being sure to allow a 2 inch edge free from the cherries. Gently fold the dough inwards, creasing it. Don’t be afraid to pull it a bit tight, it will spread out a bit while it bakes.
Brush the galette with the egg and sprinkle liberally with the turbinado sugar, if you’re using it. Place in the oven and bake for 40-45 minutes, or until the crust has developed a rich, golden hue. Transfer the baked galette on the parchment paper onto a wire rack to cool for at least 15 minutes before slicing. When ready to serve, serve each slice with a scoop of vanilla ice cream and a generous sprinkling of the chopped almonds.