How to make
Sift the flour into a bowl, add the sugar, a pinch of salt and mix. Add the diced butter.
Rub the butter into the dry ingredients until buttery crumbs form.
Finely grate only the yellow part of 1/3 lemon.
Beat 1 egg and add it to the flour, along with the lemon peel.
Set aside a small portion of the egg for spreading the galette boarder.
Knead a soft butter pastry dough, wrap it in cling film and refrigerate it for 20 minutes.
Meanwhile, cut the cherries in half and remove the pits.
Add 1 vanilla powder and a spoonful of cornstarch to them and mix.
Take the dough out of the fridge and roll it out between two layers of baking paper into a thin crust, which is approximately 12″ (30 cm) in diameter.
Remove the top layer of paper and place the cherries, leaving 1″ (2-3 cm) at the end without filling. Sprinkle the cherries with a little brown sugar. If the cherries are well ripe and sweet, you can skip the sugar.
Using the paper, fold the part without the filling inwards to form the border of the galette and to prevent the filling from leaking out when baking.
Spread the boarder with the separated egg and sprinkle with nuts. I arranged some whole almonds.
Move the galette along with the paper into a suitable tray and put the pie to bake in a preheated oven at 360°F (180°C) for about 30-35 minutes
Serve the whole grain cherry galette chilled with a scoop of vanilla ice cream.
Enjoy!
