To prepare the galette pastry, combine the flour, sugar, and salt in a large bowl.
Cut the cold butter into cubes and add it to the flour and salt. Use your hands to work the butter into the flour until the flour looks like breadcrumbs with some small balls of butter.
Start adding ice water, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in cling film, and refrigerate for one hour or until solid.
Whilst the dough is refrigerating, combine the cherries, sugar, cornstarch. Stir them together well and set the mixture aside.
In a separate bowl, combine the room temperature cream cheese, sugar and egg yolk until it forms a smooth mixture. (Save the egg white to brush over the pastry just before baking.)
Preheat the oven to 200ºC. Lightly dust a clean work surface with some flour.
Take the dough out of the refrigerator and roll it into a 35-40cm circle. The dough may seem a little stiff at first, but it will become easier to mould as it warms up. Keep your work surface dusted with flour as you roll to keep the pastry dough from sticking.
Line a large baking tray with baking paper. Transfer the pastry on to the baking paper (I usually roll or fold the dough to transfer it, so that it doesn't tear).
Spread the cream cheese mixture over the centre of the circle, leaving about 5cm of dough free around the outside edge.
Stir the cherries again and pour them over the cream cheese, including all of the juice from the bowl. Begin folding up the sides of the pastry over the cream cheese and berries, leaving the centre open.
Whisk the egg white with a fork and add a drop or two of water if needed. Brush the egg white over the surface of the galette pastry.
Bake the galette for 30 minutes, or until the pastry is golden brown. Let the galette sit for 10 minutes before slicing into six pieces and serving.
Ingredients
Directions
To prepare the galette pastry, combine the flour, sugar, and salt in a large bowl.
Cut the cold butter into cubes and add it to the flour and salt. Use your hands to work the butter into the flour until the flour looks like breadcrumbs with some small balls of butter.
Start adding ice water, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in cling film, and refrigerate for one hour or until solid.
Whilst the dough is refrigerating, combine the cherries, sugar, cornstarch. Stir them together well and set the mixture aside.
In a separate bowl, combine the room temperature cream cheese, sugar and egg yolk until it forms a smooth mixture. (Save the egg white to brush over the pastry just before baking.)
Preheat the oven to 200ºC. Lightly dust a clean work surface with some flour.
Take the dough out of the refrigerator and roll it into a 35-40cm circle. The dough may seem a little stiff at first, but it will become easier to mould as it warms up. Keep your work surface dusted with flour as you roll to keep the pastry dough from sticking.
Line a large baking tray with baking paper. Transfer the pastry on to the baking paper (I usually roll or fold the dough to transfer it, so that it doesn't tear).
Spread the cream cheese mixture over the centre of the circle, leaving about 5cm of dough free around the outside edge.
Stir the cherries again and pour them over the cream cheese, including all of the juice from the bowl. Begin folding up the sides of the pastry over the cream cheese and berries, leaving the centre open.
Whisk the egg white with a fork and add a drop or two of water if needed. Brush the egg white over the surface of the galette pastry.
Bake the galette for 30 minutes, or until the pastry is golden brown. Let the galette sit for 10 minutes before slicing into six pieces and serving.
