1/2teaspoonfine salt, reduce to 1/4 tsp if using salted butter
1 1/2Tablespoonsvegetable oil
1/2cupunsalted butter, cold, cut into 8 pieces
2Tablespoonscold water
1teaspoonwhite vinegar or lemon juice
Cherry Filling:
2cupsfresh sweet cherries, pitted and halved *see Note 1 below for frozen cherries
1/4 cupsliced almonds, plus more for topping
1/3 cupwhite granulated sugar
2teaspoonsfreshly grated orange zest
1 1/2teaspoonsfresh orange juice
2Tablespoonscornstarch
For finishing:
1largeegg
1Tablespoonwater
1Tablespoonbutter, broken into 2-3 pieces
Coarse Turbinado Sugar, , for sprinkling crust before baking
Additional sliced almonds, for topping before baking
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Instructions
If you don't have a stand mixer, you can easily make this dough in a bowl, cutting the butter in with a pastry cutter.
Make the pastry: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar and salt and mix together briefly. Add the oil and mix together briefly until the flour looks evenly crumbly and moistened. Add the butter and mix in until you have an even crumble, but small pieces of butter are still visible. Add the water and vinegar (or lemon juice) all at once, then mix just until the dough comes together.
Remove dough to a piece of plastic wrap. Form into a ball, then press into a 1-inch thick round. Double wrap with plastic wrap and refrigerate at least one hour and up to 2 days.
Make the filling: Wash and pit the cherries, then cut in half. Place into a bowl. Add the orange zest.
Preheat oven to 425F (regular bake setting/not fan assisted)
Remove pastry from refrigerator and unwrap. Place onto a floured work surface and roll into a 12-inch round. Transfer the round to a parchment-lined baking sheet.
In a medium bowl, stir together the prepared cherries, sliced almonds, white sugar, orange zest, orange juice and cornstarch.
Spoon the cherry filling into a mound in the centre of the pastry round and spread outwards, leaving a 2-3 inch empty area around the outside. Break the butter into small pieces and scatter over-top of the cherries.
In a small bowl, mix together the egg yolk and water for an egg wash. Begin folding one edge of the pastry inward, then brush the top with egg wash. Keep folding and egg washing around the outside of the galette. When all the edges are folded in, scatter the pastry with turbinado sugar. Scatter the butter on top of the cherries, then sprinkle a few more sliced almonds on top of the cherries.
Bake the galette in the preheat oven for 22-25 minutes, or until the crust is golden and the filling is bubbly.
Remove from oven and let stand a few minutes. Serve warm as is or with a scoop of vanilla ice cream or let cool completely. If making ahead, let stand at room temperature, loosely covered with plastic wrap.
Notes
Note 1: You could use frozen cherries here. I would thaw the cherries, so they aren't too cold going into the oven, to allow them to cook up enough in the short oven time. Canned cherries would also work. Drain well and pat dry before using.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.