Cherry Galette

Ingredients

Puff Pastry

2 Cups (240g) Unbleached All-Purpose Flour

1/2 Tsp (5g) Salt

1 Tsp (8g) Baking Powder

2 Sticks (226g) Unsalted Butter

1/2 Cup (125g) Plain Yogurt

Cherry Filling

2 1/2 Cup Pitted Fresh Cherries

1/2 Tsp Vanilla Extract

1 Tsp Orange Zest

1/2 Tsp Lemon Zest

1 Tsp Lemon Juice

1/4 Cup + 3 Tbsp Cane Sugar

2 Tbsp Cornstarch

1 egg (for egg wash)

For the Pastry

In a large bowl sift together the flour, salt, and baking powder. Cube the cold butter and place the cubes into the flour mix. Using your hands, work the flour and butter together until you are left with a soft crumbly mixture.
Add the yogurt into the butter and flour mix. Using your hands or a spatula, knead until a solid dough forms. Dump the dough onto a hard surface and work it togehter for about a minute. Once the dough is ready roll the ball into a long sheet before folding it into thirds. Turn the folded dough 180° and repeat by rolling the pastry into a long sheet and then folding in thirds.
Wrap the dough in plastic wrap and place it in the fridge. The pastry can be made up to two days in advance. Take the dough out of the fridge 30 minutes prior to baking.

For the Galette

Add the cherries, 1/4 cup sugar, orange and lemon zest, lemon juice, and cornstarch to a bowl and mix well. Let this mixture sit for about 15-20 minutes while the oven preheats,
Preheat your oven to 375°F and line a baking sheet with parchment. Roll out the pastry into a large circle about a 1/8-1/4 inch thick.
Once the dough has been rolled out, place the filling into the center of the dough making sure there is dough along the perimeter that is untouched by the filling. Spread the filling out evenly in the center only before folding the edges of the pastry over the perimeter of the filling. About 2 inches of folded pastry around the filing with the center of the filling exposed.
In a small bowl whisk the egg and use a pastry brush to egg wash the top of the pastry. Use the extra 3 Tbsp of sugar to sprinkle over the top. Place the galette into the oven and bake for 30-40 minutes until the center is bubbly and the pastry is golden brown.
Let the galette sit for about 10 minutes before serving warm with vanilla bean ice cream. Enjoy!

Notes

A galette is one of my favorites because of how easy it is. The pastry comes together fast and the rest flies by. Don’t overthink it and yours will turn out great.
I like to make sure I have a lot of dough to fold over the top because it’s my favorite part but if you like more visible fruit, simply trim the edges before folding the pastry over!