Cherry Galette
- Yield 6 servings
- Prep 15 minutes
- Cook 45 minutes
Cherry Galette sits in the Desserts section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 cup cassava flour, plus more as needed for rolling the dough
- ¼ cup tapioca starch, or arrowroot powder
- 1½ teaspoons maple sugar, or coconut sugar
- ¼ teaspoon Diamond Crystal kosher salt
- 2 large eggs, divided
- ½ cup ghee, chilled and coarsely chopped (palm shortening or coconut oil will also work)
- ¼ cup ice water
- ½ pound sweet cherries, pitted
- 1½ teaspoons lemon juice
- ¼ cup maple sugar, or coconut sugar
- 1 tablespoon tapioca starch, or arrowroot powder (the filling will have a looser gel)
- ⅛ teaspoon Diamond Crystal kosher salt
Method
Tip in the cassava flour, tapioca starch, sugar, salt, one egg, and ghee to the work bowl of a food processor. Pulse until the dry ingredients resemble coarse crumbs with no lumps bigger than a pea. (No food processor? Check out the Notes section below!)
Move the contents from the food processor to a large mixing bowl and drizzle in some cold water, a little at a time, folding it in with a rubber spatula until a non-sticky dough forms.
Smush the dough into a flat puck, cover the bowl, and refrigerate for about 30 minutes to chill the dough. While the dough is chilling, heat the oven to 400°F with the rack in the middle.
Set a large piece of parchment paper on a work surface and sprinkle cassava flour all over it. Set the chilled dough on top and sprinkle additional cassava flour on top.
Roll the dough into a uniform circle that’s about ¼-inch thick and 12-inches in diameter. If the dough cracks as your roll it out, don’t worry! Just smush the dough back together again and add a little bit of water if it feels dry.
Move the parchment paper and the rolled dough onto a rimmed baking sheet. Pop the dough in the fridge if it’s too pliable.
In a large bowl, toss together the cherries, lemon juice, sugar, tapioca starch, and salt. Stir until well combined.
Plop cherries in the center of the dough in a single layer, leaving a 2-inch border around the edge.
Using a paring knife, cut eight evenly spaced slits from the edge of the dough to the cherries.
Carefully fold the dough segment flaps up and over the cherries, leaving the cherries in the center of the galette exposed.
If the edges or other parts of the dough crack, you can dab a little water on top to help seal them up. Remind yourself: THIS IS WHAT RUSTIC LOOKS LIKE!
Beat the remaining egg in a small bowl and brush the egg wash over the top of the crust.
Pop the galette in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the galette at the halfway point to ensure even baking.
Move the finished galette onto a wire rack to cool.
Cut it up, and if desired, top with whipped coconut cream. Dig in!
Kitchen notes
- No food processor?
- Beat the dry ingredients together first in a large bowl.
- Then, add the egg and cut in the chilled ghee with a pastry cutter or two forks.
