In the busy city life, it is undoubtedly one of life’s little blessings to slow down once in a while and enjoy a relaxing time by making a homemade simple yet elegant dessert. Cherry Galette has become a favourite among many dessert lovers with its simple and uncomplicated preparation and rustic appearance. It doesn’t require elaborate decorations or complicated baking techniques, so everyone can easily make this simple yet elegant dessert at home.
The Charm of Cherry Guerette
Guerette is a dessert originated from France, which is characterised by its naturally wrinkled edges and irregular shape, which gives it a different kind of beauty instead of its imperfections. The cherry goulette is a rustic style with the addition of bright cherries, whose reddish fruits add not only colour but also sweetness and juiciness to the palate.
Ingredients Preparation
- Gluten free flour: 150g
- Cold butter: 75g
- Ice water: suitable amount
- Sugar: 30g
- Fresh cherries: 300g
- Corn starch: 1 tbsp
- Egg wash: appropriate amount (for spreading)
- Sugar: appropriate amount (for spreading)
Steps
Dough Making
- Sift the low gluten flour into a bowl, add the cold butter cut into small pieces, and rub it together quickly with your hands until it forms a grainy texture.
- Add a good amount of ice water and mix the flour with a knife to form a dough, trying to avoid kneading directly with your hands to avoid melting the butter.
- Wrap the dough in cling film, flatten into a disc and chill in the fridge for at least 30 minutes.
Cherry Filling
- Pit and halve fresh cherries, add sugar and cornstarch and mix well to combine the juice of the cherries with the cornstarch.
Gellert Moulding
- Place the chilled dough on a lightly floured board and roll out to a round shape about 3mm thick.
- Pour the mixed cherry filling into the centre of the pastry, leaving a margin of about 5cm around the edge.
- Fold the edges of the pastry inwards to cover some of the cherry filling and make a fold.
Baking
- Preheat the oven to 200°C. 2.
- Place the galette on a baking tray, brush the top with egg wash and sprinkle with caster sugar.
- Place in the middle of the oven and bake for about 30 minutes, or until the top is golden and crispy.
Tip.
- The temperature of the butter is critical when making the dough. If the butter is too soft, the dough will lose its crunchy crust, the sweet and tart filling, and the tantalising aroma that wafts out of the oven – Cherry Galette is so simple and yet so enchanting. This dessert requires no complicated baking skills, so even beginners can try it at home, enjoy making it, and ultimately taste their own creation.
Cherry Galette Features
Guerette, a seemingly unadorned dessert, is actually an easy version of the traditional French countryside pie. It doesn’t require a mould, simply roll out the dough, spread the filling, fold the edges over casually and bake in the oven. The finished gâlette has crispy edges and a rich, fruity filling in the centre, making it quite homely and warm.
Ingredients
In order to make a delicious Cherry Guerette, the following ingredients are needed:
- Dough:
- Low gluten flour: 150g
- Cold butter: 75g, cut into small pieces
- Ice water: approx. 4-5 tbsp
- Salt: 1/4 tsp
- Sugar: 1 tsp (optional)
- Cherry filling:
- Fresh cherries: 300g, pitted
- Sugar: 50g
- Corn starch: 10g
- Lemon juice: 1 tsp
- Decoration:
- Egg: 1, beaten (for topping)
- Icing sugar: appropriate amount (for spreading)
Making process
Making the Dough
- In a large bowl, mix flour, salt and sugar.
- Add the cold butter cut into small pieces and rub together quickly with your hands until pea-sized grains form.
- Slowly add the ice water while mixing the dough with a knife until it can be pinched into a ball.
- Knead the dough gently on a board a few times to shape it, press it into a disc, wrap it in cling film and refrigerate for 30 minutes.
Preparing the Cherry Filling
- Pit fresh cherries and mix well with sugar, cornstarch and lemon juice. set aside.
Gellert Assembly
- Take out the chilled dough, sprinkle with flour and roll out to a round shape about 3-4mm thick.
- Spread the cherry filling evenly over the crust, leaving about 5cm of edge.
- Fold the edges inwards, it doesn’t need to be perfect, the random folding is what makes the galette so attractive.
- Spread the beaten egg mixture around the edges of the galette.
