Balsamic Cherry Galette

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 4 to 5 tablespoons ice water
• milk, for brushing
• turbinado sugar, for sprinkling
• 1 pound cherries, pitted
• 1/4 cup medium brown sugar
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 tablespoons balsamic vinegar
• 1 teaspoon vanilla
• 1 teaspoon cornstarch

Steps

1. 1

   Add all of the dry ingredients into a food processor. Pulse a few times to mix everything together. Add in the butter and pulse until only pea sized pieces remain. Drizzle in 4 tablespoons of water and pulse again.

2. 2

   Remove from food processor and fold a few times until the dough comes together. Quickly shape the dough into a flattened disk, wrap in plastic wrap, and place in fridge to cool for at least 30 minutes, but up to 1 day.

3. 3

   Preheat oven to 400°F. Line a large cookie sheet with parchment paper and set aside.

4. 4

   In a large bowl, combine the brown sugar, flour, and salt. Toss in the cherries. In a small bowl, combine the balsamic vinegar, vanilla, and cornstarch, whisking until the cornstarch is completely dissolved. Pour over the cherries and mix to combine.

5. 5

   On a floured work surface, roll the chilled dough into a 15 inch circle. You’re looking for rustic, so if the edges crack slightly, that’s good!

6. 6

   Transfer the dough onto the lined cookie sheet. Pour the cherry filling into the middle, leaving a 3 1/2 inch border around the dough. Carefully fold the dough up and over the cherries, then brush the dough with whole milk or cream and sprinkle with turbinado sugar.

7. 7

   Bake for 25 minutes, then allow to cool slightly before serving!