Prep time: 20 mins (plus cooling time-30mins) Baking time: 15-20 mins
For the Crust
250gms frozen butter (unsalted)
2.5cups flour (300gms)
1/4 cup sugar (50gms)
1/2 tsp salt
ice cold water
For the Filling
1tsp lemon zest
1tbsp lemon juice
1/2 cup sugar
1tbsp plain flour
1 whole egg
almond flakes (optional)
Ice cream for serving
Cut the frozen butter into tiny cubes and keep aside.
Now in a bowl mix flour, sugar, salt. Add the butter cubes and coat well.
Keep ice cold water ready
Squeeze the butter cubes gently to flatten them but make sure that the butter doesn't melt in your fingers. Add 3-4 tsp of iced water and mix with a spoon or fork.
Transfer the mixture on to a mat or butter sheet, add 3-4 spoons of ice water. Fold and push the mixture to form a dough, do not use hands as the heat from hands would melt the butter. Add few more spoons of ice water if needed.
Now gently bring the crumbly mixture using hand but do not knead it. Kneading forms gluten in the flour and we do not want gluten to be formed.
Using a cling wrap, wrap the dough and refrigerate it for 30 mins.
You can use cherries as whole or cut them in half. Remove the seeds and use. Add lemon zest, ginger, 1/4 cup sugar 1tbsp flour, 1tbsp lemon juice and mix well.
Remove the refrigerated dough. Dust the platform or mat with flour and flatten the dough
cut it into half and start rolling to a thin sheet. It's ok if it cracks, just pinch and smoothen it out
Once flat sheet is ready, use a 20cm plate and cut the extra edges to get a perfect round galette sheet.
Transfer the sheet to a baking tray. Fill the sheet with filling in the middle leaving 1 inch gap around the edges.
Fold the edges on top of each other. Brush egg wash on the top folded part.
Add almond flakes (optional)
Bake in a pre-heated oven at 215C (420F) for 15 mins or until golden brown
Wait until its completely cooled down.
Cut and serve with a scoop of icecream
Watch the video for detailed instructions in our YouTube channel
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