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
Instructions
- For the dough, pour 1 tablespoon of sugar into a coffee grinder.
- Grind into powder.
- Pour the flour, powdered sugar, salt and chopped frozen margarine into a blender bowl.
- Whisk in a blender until coarse crumbs form.
- Add 3-4 tablespoons. Cold water and whisk again. Take the dough out of the combine and mix it quickly so that the dough gathers into a ball. Form a flat disc, wrap in foil and refrigerate for 30 minutes.
- In a bowl, mix cane sugar, flour, salt.
- Add to the cherries, mix well.
- In a small bowl, mix the balsamic vinegar, vanilla and cornstarch until the starch is completely dissolved.
- Pour in the cherries. Mix it. The filling is ready.
- The cooled dough is rolled out on a lightly floured surface into a circle with a diameter of 35-40 cm . Transfer to a baking sheet lined with parchment. To prevent the cake from tearing, I roll it out on a large silicone mat, then spread it on top of a baking sheet covered with parchment, and turn it over with a silicone mat.
- Put the cherry filling in the middle of the cake, stepping back from the edges 7-9 cm. If there is a lot of liquid, then it is not added at this stage.
- Put the dough on the filling, pinching evenly in a circle. In the event that you have any liquid left from the cherry filling, carefully pour it in. Bake in a preheated 180-190 degree oven for 25 minutes or until browned.
- Cool the galette. Brush the edges of the cake with berry syrup. Sprinkle with powdered sugar and coarsely chopped nuts. I sprinkle it with almond shavings.
- Bon appetit!