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 Galette with Cottage Cheese and Cherries Recipe
I love this kind of pie! For me, galetta is summer! These are fresh, juicy fruit and berry fillings! I suggest you try a galette made of tender, thin, crispy, neutral-tasting dough with sweet cottage cheese filling and fresh, slightly sour, juicy cherries!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Germany Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. To prepare the dough, butter and sour cream should be cold. I pre-diced the cold butter and kept it in the freezer for 10 minutes. In a bowl, mix flour and salt. Add cold cubes of butter and quickly rub with flour.
    To prepare the dough, butter and sour cream should be cold. I pre-diced the cold butter and kept it in the freezer for 10 minutes. In a bowl, mix flour and salt. Add cold cubes of butter and quickly rub with flour.
  2. Add cold sour cream and roll the dough into a ball. The dough should be soft, not sticky (if the dough is not going to stick or, conversely, crumbles, you can add 1 tbsp.l. flour or even a little sour cream, respectively).
    Add cold sour cream and roll the dough into a ball. The dough should be soft, not sticky (if the dough is not going to stick or, conversely, crumbles, you can add 1 tbsp.l. flour or even a little sour cream, respectively).
  3. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
    Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
  4. While the dough is cooling, prepare the filling. In a bowl, mix the cottage cheese, sugar and egg. Rub thoroughly with a fork until smooth.
    While the dough is cooling, prepare the filling. In a bowl, mix the cottage cheese, sugar and egg. Rub thoroughly with a fork until smooth.
  5. Remove the seeds from the cherries. Here I decided to use the method of removing bones with a cocktail tube, I read on the Internet))) I liked the way))) Carefully remove the stone from the cherry, leaving it untouched))) the process is quite fast and not very tedious)))
    Remove the seeds from the cherries. Here I decided to use the method of removing bones with a cocktail tube, I read on the Internet))) I liked the way))) Carefully remove the stone from the cherry, leaving it untouched))) the process is quite fast and not very tedious)))
  6. Roll out the cooled dough thinly (I rolled it right on a sheet of baking parchment).
    Roll out the cooled dough thinly (I rolled it right on a sheet of baking parchment).
  7. Lay out the curd filling, leaving about 4-5 cm of the edge.
    Lay out the curd filling, leaving about 4-5 cm of the edge.
  8. Put the cherries on top of the curd filling. Wrap the edges over the filling. Sprinkle the edges of the cake and the cherry with sugar. Carefully transfer the parchment sheet with the sponge cake to a baking tray. Bake in a preheated 200 degree oven for 20-25 minutes until golden brown.
    Put the cherries on top of the curd filling. Wrap the edges over the filling. Sprinkle the edges of the cake and the cherry with sugar. Carefully transfer the parchment sheet with the sponge cake to a baking tray. Bake in a preheated 200 degree oven for 20-25 minutes until golden brown.
  9. Bon appetit.
    Bon appetit.
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