| Cook Time | 55 minutes |
| Servings |
Ingredients
For the dough:
- 230 gram Flour wheat / Flour
- 1 tablespoon Cane sugar
- 1 teaspoon Salt
- 115 gram Margarine
- 3 tablespoons Water ice
For filling:
- 450 gram Cherries pitted
- 1/4 glass Cane sugar
- 2 tablespoons Flour wheat / Flour
- 1/2 teaspoon Salt
- 2 tablespoons Balsamic
- 1 teaspoon Extract (vanilla)
- 1 teaspoon Corn starch
For decor:
- 1 tablespoon Sugar powder
- Berry syrup
- Nuts to taste
Ingredients
For the dough:
For filling:
For decor:
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Instructions
- For the dough 1 tbsp sugar pour into the grinder.
- Grind into powder.
- Pour flour, powdered sugar, salt and sliced frozen margarine into the blender bowl.
- Punch in a blender until coarse crumbs.
- Add 3-4 tablespoons. Cold water and punch again. Remove the dough from the combine and quickly mix to the dough gathered in the ball. Form a flat disc, wrap in film and refrigerate for 30 minutes.
- In a bowl, mix cane sugar, flour, salt.
- To add to the cherries, mix well.
- In a small bowl, mix balsamic vinegar, vanillin and corn starch until the starch is completely dissolved.
- Pour in the cherry. Stir. Filling is ready.
- The cooled dough is rolled out on a lightly floured surface in a circle with a diameter of 35-40 cm. Transfer to the baking sheet laid with parchment. To the cake is not broken, I roll out on a large silicone Mat, then put on top of the baking sheet, covered with parchment and turn over with a silicone Mat.
- In the middle of the cake spread cherry filling, retreating from the edges of 7-9 cm If the liquid is very much, then it is not added at this step.
- Wrap the dough on the filling, evenly pinching in a circle. In that case, if you have any liquid from the cherry filling, carefully pour in. Bake in a preheated 180-190 degree oven for 25 minutes or until Browning.
- Cool the galette. Brush the edges of the cake with berry syrup. Sprinkle with powdered sugar and coarsely chopped nuts. I put almond shavings on it.
- Bon appetit!
