Cherry Galette Soaked in Liqueur

Milly Eliyahu

Food photography & styling

Instagram: @millykayfoodblog | milly-kay.com

Jerusalem, Israel

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INGREDIENTS

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

Filling

1 kg pitted cherries 1⁄2 cup cherry liqueur Juice and zest of 1⁄2 lemon 1 tsp cornstarch Sesame, for sprinkling

Dusting

Powdered sugar

METHOD

• 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.