I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.

Ingredients

6 serv.

sugar↗1⁄4 cup
unsalted almonds↗1⁄4 cup
toasted and cooled
nutmeg↗1⁄4 teaspoon
freshly grated
salt↗1⁄4 teaspoon
sweet cherries↗1 1⁄2 lbs
pitted (I used a mix of Bing and Ranier.)
refrigerated pie crust↗1
unsalted butter↗2 tablespoons
cut into small pieces
large egg yolk↗1
heavy cream↗1 tablespoon
sugar↗2 tablespoons

Step-by-step instructions

1
Preheat oven to 375.
2
On a piece of lightly floured parchment, roll out dough.
3
Transfer dough and parchment to a baking sheet.
4
Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
5
Gently toss with the cherries.
6
Spoon cherries over dough, leaving a 2" border.
7
Dot with butter.
8
Fold in edges, pressing gently.
9
Whisk yolk and cream together; brush over edges of tart.
10
Sprinkle with 2 tablespoons sugar.
11
Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).

Source: food.com

Original recipe ↗

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