Cherry Galette
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes or, in the case of a Breton, a pancake made with buckwheat flour usually with a savoury filling. Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. The Breton galette is associated with the region of Brittany, where historically, it has been more of a staple food than bread. Buckwheat was introduced in the 14th century as a crop capable of surviving on the impoverished soils of the region. The production of buckwheat reached its peak in the 19th century. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a galette complete. A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. The fruits used in these types of galettes are typically seasonal and can include one or more of apples; berries such as strawberries or blueberries; or stone fruits such as peaches, plums, nectarines, or cherries. I like both variations, sweet and savoury. Galette is easy to make and you can add any filling you like, the result is gonna be tasty anyway.
Ingredients
- 125 g butter
- 150 g wheat flour
- 100 g buckwheat flour
- 4 tbsp water
- a pinch of salt
- 80 g sugar
- 400 g cherries
- 1 egg
- 2 tbsp cornstratch
Instructions
- In a bowl, mix the cold butter cut into cubes with flour until you get a sandy consistency. Add the water, continue to knead, add 30 g of sugar and salt. If you still need water, add 1-2 more tablespoons.
- Refrigerate the dough wrapped in cling film and leave for at least 30 minutes.
- Mix the cherries with starch and the rest of sugar until all the fruits are covered.
- After 30 minutes, spread the dough in a thin sheet on a surface lined with flour and place it in a tray lined with baking paper. Add the fruit and place the edges of the dough over the fruit compositiom but let the middle empty and grease the tart with the beaten egg.
- Cook the galette in the preheated oven at 180 ° C for 30-40 minutes. After the tart is ready, leave it to cool before being cut. You can serve it simple or with some ice cream.
Notes
