Chocolate Cherry Galette

Serves 8

15 mins prep

40 mins cook

30 mins chill

85 mins total

This chocolate cherry galette has a crisp and flaky chocolate pastry with almonds, melted chocolate filling, topped with a gooey cherry filling. Sprinkle with some powdered sugar, and serve warm with a scoop of vanilla ice cream or whipped cream. Black forest galette anyone? This makes the perfect indulgent dessert or addition to your brunch table. This recipe makes 4 double serving galettes.

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Chocolate Pastry

Sift the flour and cocoa powder together in a large bowl or the food processor. Add the salt and sugar. Mix together well.
⅗ cup all purpose flour
⅕ cup natural cocoa powder
⅕ tsp sea salt
½ tbsp brown sugar
Cut the butter into the flour mixture using a knife, pastry cutter, or pulsing with a food processor. Cut until the mixture resembles breadcrumbs with larger pea sized pieces. Work quickly to not melt the butter.
¼ cup cold butter
Add the vanilla extract and pour in the ice water, a few tablespoons at a time (mixing in between), just until it starts to form a dough. You will use a little over half of the ice water.
⅕ tsp pure vanilla extract
¼ cup ice water
Gather the pastry into a ball. Flatten and fold three times to create layers in the pastry.
Form into a disk. Cut into quarters, and form into 4 balls. Flatten the balls into disks, wrap, and refrigerate for at least 30 minutes.

Chocolate Cherry Filling

Preheat oven to 190°C (375°F).
Combine the frozen cherries, sugar, flour, and almond extract in a large bowl.
1 cups sweet cherries
½ tbsp brown sugar
½ tbsp all purpose flour
⅕ tsp almond extract
Roll out one disk of chocolate pastry to ⅛” thick on a well floured surface.
Spread ¼ cup of chocolate chips into the center of the pastry disk and pile on a quarter of the cherry filling on top. Make sure to leave a 2” border all around without any filling. Add the dry bits at the bottom of the bowl of cherry filling into the galette, it will help to thicken the filling.
¼ cup semisweet chocolate chips
Bring in the edges of the pastry on top of the filling, leaving an open area in the middle for the filling to peak through.
Repeat with the rest of the pieces of pastry and the filling.
Whisk together the egg and milk for the egg wash. Brush all over the edges of the galettes and sprinkle on the sliced almonds.
¼ large egg
½ tbsp milk
⅕ cup sliced almonds
Carefully transfer the galettes onto baking sheets lined with parchment paper. Leave a few inches of space in between each galette.
Bake the galettes in the preheated oven for 45-50 minutes, checking on them at 45 minutes. Switch and rotate the galettes halfway through baking so that they bake evenly. They are done when the tops and bottoms are crisp, and the almonds are toasted.

Apricot Glaze (optional)

Strain the apricot jam by pushing it through a sieve so that it is smooth.
¾ tbsp apricot jam
Add the rum or cherry liquor to the jam and mix together well. Brush the glaze over the cherry filling in the galette while it is still hot.
¾ tbsp golden rum
Let cool for at least 10 minutes before serving. The filling will continue to thicken as it cools.
Sprinkle with powdered sugar and serve with scoops of ice cream or whipped cream
1 tbsp powdered sugar
1 scoops vanilla ice cream