Chocolate Cherry Galette

Chocolate Cherry Galette

Chocolate Cherry Galette



Nut Free

Yield: 8 servings

Time: 20 minutes – 1 hour

  • 00 Pie Dough
  • 00 1 ½ c. all purpose flour
  • 00 2 tsp. Sugar
  • 00 ½ tsp. Salt
  • 00 ¾ c. Cold Butter
  • 00 5 Tb. Ice Water
  • 00 1 c. Cherries, halved and pitted
  • 00 ¼ c. Sugar
  • 00 1 ½ tsp. Cornstarch
  • 00 1 Tb. Honey
  • 00 2 tsp Water
  • 00 Egg Wash
  • 00 ¼ c. Lekkco
  • 00 In a food processor, mix together the flour, salt and sugar.
  • 01 Chop the butter into small cubes and pulse ½ cup into the dry mixture until fully combined and reaches a sandy consistency. Add the rest of the butter and pulse until it gets reduced to pea-sized chunks.
  • 02 Sprinkle the ice water over the mixture and pulse until it clumps together into a dough. Lay out a piece of plastic wrap and scoop dough onto it. Form into a disk about 1 ½ inch thick, wrap and chill for at least 1 hour.
  • 03 While the dough chills, mix together the sugar, cornstarch, honey, and water to form a thin paste. Add the cherries and mix until thoroughly coated and set aside.
  • 04 Preheat the oven to 425F and place a piece of parchment paper onto a baking sheet, set aside. Remove the pie dough from the fridge and roll it out to ¼ an inch thick either on a flour dusted surface or in between parchment paper. Lay it centered onto the baking sheet.
  • 05 Spoon the cherries into the center of the dough, leaving behind any residual filling paste, and spread out just a bit to create a flat layer but still in the center.
  • 06 Fold the edges of the dough over the filling as you desire and then brush the top of the crust with the egg wash. Bake for 18-20 minutes or until the top is a deep golden brown.
  • 07 Let cool then drizzle over the Lekkco, serve and enjoy

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