Juicy fresh cherries star in this simplified alternative to pie. Make the fruit filling at the last minute, otherwise the sugar will draw out the cherry juices, making assembly messier.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Ingredients
Method
On lightly floured large sheet of parchment paper, gently roll out pastry into 12-inch (30 cm) square. Cut into four 6-inch (15 cm) squares. Trim 1 inch (2.5 cm) off every corner of each square to make rough hexagon shapes.In bowl, stir together cherries, sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Spoon about 1/2 cup of the mixture into centre of each of the pastry shapes, leaving 1-inch (2.5 cm) border. Fold edges of pastry around cherry mixture to make 4-inch (10 cm) rounds. Cut excess parchment paper around galettes; using parchment, transfer to parchment paper–lined large rimmed baking sheet.
In small bowl, lightly beat egg with 2 tsp water; brush over edges of pastry. Bake on bottom rack of 400°F (200°C) oven until pastry is golden and cherries are slightly softened, about 25 minutes. Let cool completely on baking sheet on rack, about 30 minutes.
While galettes are cooling, in small microwaveable bowl, mix jam with 2 tsp water. Microwave on high until mixture is liquid, about 30 seconds. Brush over galettes. Sprinkle with almonds (if using).
Nutritional facts per mini galette: about
- Fibre 2 g
- Sodium 164 mg
- Sugars 31 g
- Protein 5 g
- Calories 361.0
- Total fat 14 g
- Potassium 181 mg
- Cholesterol 36 mg
- Saturated fat 7 g
- Total carbohydrate 55 g
%RDI
- Iron 11.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 10.0
