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2 cups light spelt flour
2 tbsp sugar
1⁄2 tsp sea salt
1⁄4 tsp cinnamon
60 g coconut oil
5-7 tbsp cold water
1 kg pitted cherries
1⁄2 cup cherry liqueur
Juice and zest of 1⁄2 lemon
1 tsp cornstarch
Sesame, for sprinkling
Preheat the oven to 355°F and line a large baking sheet with parchment paper.
To make the pastry, place the flour, sugar, salt and cinnamon into a food processor bowl. Mix until combined, then add the coconut oil and pulse until sandy. Add the water a tablespoon at a time until a slightly crumbly dough forms.
Take out the dough, knead it a little to get a disk and cover with plastic wrap. Set it aside.
In a large bowl, place the cherries, pour the lemon juice, lemon zest and the liqueur. Stir and refrigerate for half an hour.
After half an hour, bring the bowl out of the fridge and add the cornstarch, mix well.
Roll the pastry out into a circle about 1 cm in thickness, place into the prepared baking sheet. Arrange the cherries in the center and fold the pastry up around it.
Spread coconut butter on the edges of the galette and sprinkle sesame.
Bake the galette for 45-50minutes, or until golden and the fruit filling has started to bubble. Remove from the oven and cool for about 10 minutes.
Dust with a little bit of powdered sugar.