You can never go wrong with a buttery crust and a sweet fruit center. I made this recipe because I had cherries and plums on hand. The dough is split into four pieces to make mini galettes but you could make two bigger ones if you wish. This is a very basic galette recipe and can be filled with just about any fruit.
What you need:
For the crust:
For the fruit filling:
What to do:
Make the crust:
In a medium bowl (or bowl of a stand mixer or food processor), mix together the flour, salt and sugar. Cut in shortening with a pastry blender (if using a bowl) until pea sized crumbs.
Sprinkle the cold water over the mixture, lightly stirring with a fork until dough forms into a ball. Wrap the dough in plastic wrap and chill for at least an hour. This makes it much easier to handle.
Make the filling and assemble:
1. Preheat oven to 400 F. Mix the cherries (and plums if you wish) with the sugar and cornstarch.
2. Divide the dough into fourths. Roll out each fourth into a 8 in round circle. Trim the edges a bit with a knife, if necessary.
3. Spoon a cup of the cherries into the middle of each circle, leaving about an inch and a half of crust around the edges.
4. Gently fold the edge of the crust over the cherries, pleating as you go. Brush the crust with a beaten egg. Bake for 25-30 minutes or until the crust is golden brown and the cherries are tender.
Recipe from: Chocolate with Grace