Cherry Galette with Coconut Whipped Cream

Instructions

1 Preheat oven to 375 °F
2 Combined cherries with sugar and muddle a bit to break up the cherries. Let sit
to macerate while you prepare the dough.
3 Add flour and salt to a medium mixing bowl. Drizzle in the olive oil and mix
with a fork to coat the flour. One tabelspoon at a time, mix in the ice water
until the dough comes together. You want the dough to hold together, but not be
sticky or soggy.
4 Turn the dough onto a lightly floured board and bring it all together, Cut the
dough into 4 equal pieces. Roll each piece of dough into a round, about 5 inches
in diameter and just under 1/4 inch thick. Spoon the cherry filling into the
center of each round of
5 As you complete each round of dough, place each one on a parchment paper-lined
cooking tray.
6 Spoon the cherry filling into the center of each round, dividing it evenly
between the four. Leave about a 1/2 inch border of dough exposed. Fold the edges
of the dough toward the center, leaving some of the center exposed. (see photos)
7 Brush some of the ice water onto the crust and sprinkle all with granulated
sugar.

Bake at 375 °F for 30 minutes until crust is golden brown and cherries are
bubbling.
8 Place the can of coconut milk in the fridge the night before to make sure it is
fully chilled. Open the can and scoop out the milk solids and place in a metal
bowl. (The coconut water can be saved for another use.) Add maple syrup and
vanilla extract. Blend for one minute using a hand mixer.
9 Spoon onto the warm galette to your heart's content! Garnish with a dusting of
freshly ground nutmeg.

Cherry Galette with Coconut Whipped Cream

Course:

🧂 Ingredients

Instructions

Cherry Galette with Coconut Whipped Cream

Course:

🧂 Ingredients

Instructions

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