Cherry and Chocolate Galettes

Ingredients

For the dough:

Butter 115 g

Flour 190 g

Salt 1/4 tsp

Baking powder 1/8 tsp

Cream 5 tbsp

For the filling:

Cherries 150 g

Dark chocolate 35 g

Egg white 1 pc

Milk 1 tbsp

Brown sugar

Divide the butter into 5 and 3 tablespoons. Cut into 1 cm cubes. Refrigerate the larger portion, and freeze the smaller portion for at least half an hour. Place the flour, salt, and baking powder in a plastic bag and place it in the freezer for half an hour.

Pour the flour mixture into the processor and pulse several times to combine (keep the bag). Add the refrigerated butter and pulse for about 20 seconds, or until coarse crumbs form.

Add the frozen butter and pulse until the frozen butter pieces are the size of peas. Add the cream and pulse about 6 times, or until the dough comes together slightly when pressed between your fingers. At any stage, it's important not to over-mix the mixture, so that the dough remains flaky and crisp, not tough and dense.

Pour the mixture into a bag and knead through plastic wrap (without over-mixing) until the dough holds its shape well and is slightly elastic. Divide the dough into 4 pieces, shape them into balls, and refrigerate for at least an hour and up to 24 hours.

Roll each ball into a disk about 20 cm in diameter. Place the dough on baking sheets, and spread the cherries and chocolate evenly on top. Pinch the edges to form a shape (as shown in the photo), brush with an egg and milk mixture, and sprinkle with brown sugar. 

Bake at 200°C until golden brown, about 25 minutes. The galettes are best on the day they're baked.

Enjoy!