From Thursday, 25 May 2023

Cherry Galette

by Rob Baker

40 mins
Suitable for beginners
  • Ingredients

    • Ready rolled puff pastry sheet
    • 400g cherries
    • 75g demerara sugar (plus extra for sprinkling)
    • 20g plain flour (plus extra for dusting)
    • Juice of half a lemon
    • Pinch salt
    • 1 medium free range egg
  • 1. Preheat your oven to 190°C/170°C fan/GM 5, and line a large baking tray.

    2. Slice your cherries in half, removing the stones, before placing in a large bowl.

    3. Add the sugar, flour, lemon juice and the salt and mix well.

    4. Dust the worktop with a little flour and use a rolling pin to roll out the pastry until it is square.

    5. Use a 12 inch cake board or similar to trim the pastry into a circle, before placing it on the lined baking tray.

    6. Spoon the cherry filling into the centre of the pastry circle and spread it out, leaving a 4-5cm gap around the edges.

    7. Fold the edges of the pastry over the filling, allowing them to ruffle or overlap all the way around.

    8. Brush the exposed pastry with beaten egg, before sprinkling the entire galette with more demerara sugar.

    9. Bake in the preheated oven for around 40-50 minutes until the crust is a dark golden brown and the bottom is cooked through.

    10. Once baked, allow the galette to cool slightly, before serving with whipped cream or vanilla ice cream.

    On Friday, it’s National Cherry Dessert Day so why not mark the occasion and have a go at Mr Baker’s version of a simple Cherry Galette.

    While it might look impressive, a galette is surprisingly simple to make and while they might traditionally be made with shortcrust pastry, we’re big fans of Mr Baker’s decision to make his with puff pastry instead!

    Why not whip one up this Friday to enjoy with your favourite ice cream?

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