1/2cup+ 1 tbsp (60 g) coconut flour(you can substitute this with an equal weight of gluten free flour)
1 1/4tspxanthan gum(omit if your gluten free flour blend contains added xanthan)
2tbsp(25 g) caster/superfine sugar
2 1/8sticks(240 g) cold unsalted butter, cut into ~1/2 inch cubes
For cherry filling:
4cups(~600 g) de-stoned and halved cherries
1/2 - 3/4cup(100 - 150 g) caster/superfine sugar(depending on how sweet you would like the filling to be)
4tbsp(30 g) cornstarch
1tspvanilla paste(or 2 tsp vanilla extract)
~1tbsp(15 g) cold unsalted butter, cut into small pieces
You will also need:
1mediumegg, lightly whisked for egg wash
1tbspgranulated sugarfor sprinkling before baking
For gluten free pie crust:
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.
Add the butter and toss it in the flour until all butter pieces are covered with it.
Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need about 14 – 16 tbsp of water.The dough at the end should be only just coming together. If it looks a bit "shaggy" and like it wants to crack, that's to be expected and perfectly OK.
Shape the pie dough into a disc (if needed, knead it slightly so it holds together – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
For cherry filling:
Mix all cherry filling ingredients together until evenly distributed.
Set aside until needed.
Assembling the cherry galettes:
Line a baking sheet with greaseproof/baking paper.
Remove the pie dough from the fridge and roll it out to a thickness of about 2-3 mm. For the large galette, cut out a circle about 10 inches (25 cm) in diameter, for small galettes about 6 inch (15 cm) in diameter. This recipe makes 2 large, 8 small or 1 large + 4 small galettes.I recommend rolling out the pie dough between two pieces of parchment paper or cling film.
Arrange the cherry filling in the middle of each galette, and ensure you leave a 1 – 2 inch edge around the filling (depending on how much pastry you want to fold back over the filling once you shape the galette). You will need ~3 cups of the filling for a large and ~3/4 cup of the filling for a small galette.I recommend assembling the galettes on the greaseproof/baking paper (and the baking sheet) you intend to bake them on. Especially the large galette is tricky to move once assembled.
Fold the pie crust edges over the filling.
Freeze the prepared galettes for 15 to 30 minutes. This sets the butter and ensures that the galettes keep their shape in the oven.
While the galettes are freezing, pre-heat the oven to 390 ºF (200 ºC).
Just before baking, brush any exposed pie crust with the egg wash and sprinkle with sugar.
Bake the galettes in the pre-heated oven at 390 ºF (200 ºC) for 20 minutes and then reduce the oven temperature to 355 ºF (180 ºC) and bake for a further 30 minutes, or until the pie crust is a golden brown colour. If the edges start browning too quickly, cover them with aluminium foil. (Take a square of aluminium foil that is slightly larger than the galette diameter and cut out a circle with a diameter that is ~3/4 that of the galette – use the remaining aluminium foil to cover the galette edges).NOTE: To additionally prevent a soggy bottom on the galettes, you can pre-heat a baking sheet in the oven, and then transfer the galettes (with the greaseproof/baking paper) onto the hot baking sheet. This will start baking the bottom of the galettes straight away, ensuring an extra crisp, golden brown bottom crust.
Allow to cool and enjoy! (Or eat warm, with a scoop of ice cream.)
The gluten free cherry galettes keep well covered in cling film (or in a closed container) in a cool dry place for about 3 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).