Earlier in the spring I made this delicious Asparagus and Goat Cheese Galette that I saw on Pinterest. When I made it, I doubled the dough recipe and froze half. I don’t generally make crust, so I figured if I was going to do it, I might as well make extra. The crust was flaky and buttery and I decided that the next time I used it, it should be dessert.
I recently went to the farmer’s market and saw these beautiful dark cherries. We have been eating so many cherries the last few weeks that it is kind of out of control. We mostly enjoy the beautiful Rainier cherries that are so abundant right now, but these were so dark and shiny that I couldn’t resist.
I thought back to that crust I had sitting in my freezer and decided to try that dessert that I had been thinking about. It came out as a simple and delicious treat. Not terribly sweet, but full of the darkness and richness of the cherries on top of a buttery crust. A perfect after dinner treat with a glass of sparkling wine. 
Dark Cherry Galette
Filling:
- 1/4 cup brown sugar
- 2 cups halved dark cherries
- 4 oz cream cheese
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 8 tablespoons frozen unsalted butter, cut into small pieces
- 1/4 cup plain Greek yogurt
- 1/4 cup ice cold water
- 2 teaspoons lemon juice
Glaze:
- 1 egg yolk
- 1 teaspoon water
Instructions
- To prepare crust, combine flour and salt in a mixer and stir. Add butter and mix until mixture resembles coarse meal. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and mix until dough forms. Make dough into a ball with your hands. Wrap in plastic and store in freezer for 20 minutes.
- To prepare filling, cut all the cherries in half and deseed them. Mix in a bowl with the brown sugar. Let sit at room temperature as you prepare crust.
- To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- On a well floured surface, roll the chilled dough into a 12-inch oval. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cream cheese evenly over dough. Arrange cherries over the cheese. Fold over the edges of dough, pleating to make it fit.
- Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until crust is golden brown.
Enjoy!
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