filling
3 slightly heaped cups Starr Ranch® Cherries, pits removed
3 tbsp cornstarch
⅓ cup plus 2 tbsp sugar
1 lemon, zested and juiced
1 tsp vanilla extract
Pinch of salt
pastry
1 cup flour
½ tsp fine salt
1 tsp granulated sugar plus extra for garnish
½ cup cold butter, slightly softened and cut into small cubes
¼ cup full-fat sour cream
1 beaten egg, to brush pastry
Prep Time: 20 min
Chill Time: 2 hr
Cook Time: 45 min
Servings: 6–8
1 Make dough by whisking dry ingredients together in a bowl until well-combined. Use fingers or forks to lightly work butter into mixture until it starts to clump together. Mix in sour cream until you have a dough. Sprinkle in more flour if it is too wet, or add a dash of sour cream if it’s too dry.
2 Bring dough together on a lightly-floured surface making sure not to overwork it. Flatten it with hands to make a disc about ½” thick. Wrap tightly in plastic wrap and let sit in the fridge for 2 hours or overnight.
3 Preheat the oven to 400° F. Take dough out of fridge and place on a lightly floured surface.
4 Make the filling by placing all the ingredients into a bowl and stir to coat.
5 When the dough has softened a little, roll it out evenly into a large circle about 10” in diameter. Gently lift this over your rolling pin and place it on a large baking sheet lined with baking paper. Pile fruit in the middle of the galette so that it has a wide rim and mound it up. Fold the edges into the middle and overlap the dough where necessary. Brush edges with egg wash and lightly sprinkle with sugar.
6 Bake for 10 minutes before covering loosely with foil to prevent over-browning.
7 Bake for an additional 30–35 minutes or until golden brown and the fruit is bubbling.
8 Serve warm or at room temperature with vanilla ice cream. Enjoy!
To learn more about Starr Ranch® Growers, visit www.starranch.com
