Cherry Apple Galette
Free-form mini pies made by wrapping cherries and apples in puff pastry—no pie pan needed, simple and easy to prepare.
Ingredients
unsalted butter (reserve a little extra for brushing the surface)
2/3 cup
sugar (for dough)
2 tbsp
egg (lightly beaten, for dough)
1
all-purpose flour (reserve a little extra for dusting)
1 1/2 cup
water
1 tbsp
sugar (for filling)
2 tbsp
canned pitted cherries (drained weight)
1 2/3 cup
apples
2
almond flour (can be substituted with semolina or fine cornmeal)
1/3 cup
egg (lightly beaten, for brushing the surface)
1
Instructions
1
Prepare baking paper and mix dough ingredients
Line a baking sheet with parchment paper. Place the butter, 1/3 cup sugar, and 1 egg into a food processor and blend until smooth and thick.
2
Make the dough
Add the flour and 1 tbsp water to the food processor and pulse until the mixture comes together into a ball—the dough will be quite soft.
3
Chill the dough
Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
4
Prepare the filling
Preheat the oven to 400°F (200°C). While the dough chills, drain the cherries in a sieve and toss together with the apples, sugar, and almond flour.
5
Fill and shape
Divide the dough into 6 portions. On a lightly floured surface, roll each portion into a thin round about 5 inches (13 cm) in diameter. Transfer to a baking sheet. Spoon the fruit in the center, leaving a 1-inch (2.5 cm) border. Fold the dough up around the fruit to form an open galette.
6
Finish and bake
Brush the dough with the egg wash. Dot the top of the fruit with a small piece of butter. Brush again with egg wash and sprinkle with almonds. Bake for 25 minutes, until the crust is lightly golden.
