Cherry Bakewell Galette

Serves

Cooks In

40

Ingredients

PASTRY
240 g almond flour
1 tsp xanthan gum or cornstarch
1.5 tbsp coconut flour
2.5 tbsp granulated erythritol or 2 tbsp granulated sugar
40 g good butter chopped and cold
1 large egg yolk extra large in US
30 ml ice-cold water
0.5 tsp pure almond extract optional
FILLING
500 g sweet cherries de-stoned
2 tbsp granulated erythritol or 1.5 granulated sugar
1/3 tsp xanthan gum or 1 tsp cornstarch
1 tbsp lemon juice

METHOD

1. Add the almond flour to the bowl of your food processor along with the xanthan gum, coconut flour, and granulated erythritol. Blend briefly. Add the cold chopped butter and pulse until the mixture is nubbly rather than fully mixed. Add the egg yolk and cold water, blending until it balls up against the side of the bowl. If it doesn't ball up it probably means that the almond flour has a higher fat content. Don't worry.

2. Lay the dough on a piece of cling film and pat into a thick disk. Wrap and chill in the freezer for half an hour, or the fridge for as long a you wish - up to three days.

3. Turn the oven to 140 C fan/325 F. Place the rack in the centre.

4. Roll the dough out between two pieces of parchment paper. Do this as evenly as you can, to about a 31-36 cm. The dough will be raggedy at the edges. You can pretty it by cutting off sticking out bits with a knife, or pinching closed. Slide the bottom sheet and the dough onto a flat baking tray - it may hang over, but you will be folding up the dough so this shouldn't be an issue.

5. Toss the de-stoned cherries with the xanthan gum, erythritol and lemon juice.

6. Spoon the cherries into the centre of the dough, trying to keep them away from the edge - leave up to 5cm free edge. Using the parchment paper, pull the edges of the dough over the outer cherries. Carry on all the way around. You will see that it cracks. Just gently press it together as best you can, or smooth gently with the side of a dinner knife. But remember: this is supposed to be rustic. No points for neatness!

7. Place the tray in the centre of the oven and bake the galette for 40-50 minutes. It won't do any harm for it be cooked a bit longer as it won't really crisp up as such. But it shouldn't burn.

8. Let the bakewell cherry galette cool on a rack until barely warm before cutting into slices and serving. This is fantastic with something with a bit of acidity, such as crème fraîche, quark or thick yogurt.

9. Cover and store at a cool room temperature or in the fridge for 2 days.

Recipe Notes:

• This is a soft rather than crisp dough, making it suitable for those with difficulties eating more challenging textures. 
• You can use half toasted pecan flour and half almond flour, leaving out the almond extract, for a slightly different taste.
• To make a crisper dough, take out 50 grams of the almond flour and replace with plain flour. This will increase the carbohydrate values.
• You may spice up the dough. A 1/4 tsp each of cinnamon and cardamom is magical.
• Use any stone fruit or berries that you like, such as apricots, plums or blueberries.

THIS RECIPE WAS CREATED FOR SCOTTY BRAND BY FOOD TO GLOW