Galette with cream cheese, chocolate and cherries

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 374, total fat 25 G., saturated fats 14 G., proteins 6 G., carbohydrates 34 G., fiber 2 G., cholesterol 108 mg, sodium 198 mg, sugar 17 G.

A French galette is a rustic, free-form pie, making it incredibly easy to make and assemble. In this recipe, sweet cherries and chocolate balance out a rich, cheesy filling with a distinctive tartness. Everything is simply placed in the center of a rolled-out shortcrust pastry, and the edges are folded up to prevent the juices from escaping during baking. You don't have to worry about carefully pleating the edges; your galette will still look charming.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

1 and 1/4 cups of premium flour + extra for working with the dough
1 tbsp. granulated sugar
1/4 teaspoon coarse salt
110 g chilled unsalted butter, diced
1 large egg, beaten with 1 tbsp cold water

Filling

220 g of cream cheese, room temperature
2 tbsp. l. + 2 tsp. granulated sugar
0.5 tsp vanilla extract
1 large egg, separate the white from the yolk
A pinch of coarse salt
1 bag (280g) frozen cherries, thawed and drained
2 teaspoons lemon juice
0.5 tsp almond extract
60 g chopped semisweet chocolate (about 1/3 cup)
Coarse sugar for sprinkling

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse grains, mixed with pea-sized pieces of butter, about 10-15 pulses. Add the egg mixture and pulse until the dough begins to come together, about 10 pulses.
Place the dough on a piece of plastic wrap and, using the wrap as a guide, shape the dough into a disk. Wrap tightly and refrigerate until completely set, at least 1 hour or overnight.

In a medium bowl, combine the cream cheese, sugar, vanilla extract, egg yolk, and salt and whisk until smooth. Cover with plastic wrap and refrigerate for 45 minutes. Toss the cherries with the sugar, almond extract, and lemon juice and set aside.
Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 190°C.
Lightly flour both sides of the dough and roll it out on a floured work surface into a 0.3 cm thick circle. Transfer the dough to a sheet of parchment paper and place it on an inverted baking sheet.
Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle with chopped chocolate and top with cherries. Fold the edges of the dough over the filling, pleating them as needed. Brush the dough with egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
Place the parchment-lined galette on a preheated baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

Categories:

recipe / Calorie content of prepared meals / Food processor / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes

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