Rainier Cherry Galette

Ingredients

• All-purpose flour (1 1/4 cups)
• Granulated sugar (1/4 cup plus 1 tablespoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup (1 stick), cold and cut into small pieces)
• Ice water (3-4 tablespoons)
• Lemon juice (1 tablespoon)
• Cornstarch (1 tablespoon)
• Rainier cherries (2 cups, pitted and halved)
• Egg (1, beaten (for egg wash))

Instructions

1. In a large bowl, combine the flour, 1/4 cup sugar, and salt. Add the cold butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
5. In a large bowl, combine the pitted and halved Rainier cherries, cornstarch, remaining 1 tablespoon sugar, and lemon juice. Mix well to coat the cherries.
6. Arrange the cherry mixture in the center of the dough, leaving a 2-inch border around the edges.
7. Fold the edges of the dough over the cherries, pleating as necessary to create a beautiful rustic look.
8. Brush the edges of the dough with the beaten egg and sprinkle with a little extra sugar for a lovely finish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the cherries are bubbling. Let cool for at least 10 minutes before serving.