1 ¼ cups all-purpose flour, ¼ cup sugar, ¼ teaspoon salt
Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.
½ cup cold butter
Add the water and combine with your hands until you get a soft, smooth dough.
3 tablespoons cold water
Transfer to a sheet of parchment paper and roll it into a large circle, about 12”-14” in diameter (⅛" thickness is ideal). Place the dough circle with the parchment on a rimmed baking sheet (I like to use a pizza pan).
In a medium bowl, toss the cherries with the brown sugar and cornstarch. Place them in the middle of the pastry, leaving a 2-inch to 3-inch border all around the outer edge.
2 cups fresh sweet cherries (bing), ⅓ cup brown sugar, 1 tablespoon cornstarch
Fold the pastry edges over the cherries, leaving the center open.
(For the egg wash - optional) Beat the egg with the water in a small bowl. Brush the pastry with the egg mixture. Sprinkle the pastry with some turbinado sugar.
1 egg, 1 tablespoon water
Bake for about 30 to 35 minutes in the preheated oven, or until the pastry is golden and the fruit is hot and bubbly. Let cool for 10 to 15 minutes.
Sprinkle with powdered sugar. Slice and serve.
Video
Notes
You can use frozen cherries for this recipe and you do not need to thaw them.
If you serve your fruit galette warm, adding a scoop of vanilla bean ice cream is a popular way to elevate this dessert.
Cherries can last up to ten days in the fridge. If you freeze them, cherries can last up to a year.
The baked galette can also be frozen for up to 3 months, but be sure to cool it first.
You can tell cherries have gone bad if you see mold growth, bruising or if they are mushy. If you see any of these signs, it is time to discard them.