By In The Kitchen With Stefano Faita

INGREDIENTS

1 1/4 to 1 1/2 cups fresh or frozen sour or sweet cherries, pitted and halved
1/4 cup sugar, or to taste
2 tbsp. cornstarch
1 (10-inch x 10-inch) pre-rolled puff pastry sheet, preferably all-butter puff pastry
2 tbsp. cherry jam or apricot jelly
1 egg + 1 tbsp. water, for egg wash
1 tbsp. Demerara sugar, for sprinkling (optional)
Whipped cream, for serving (optional)


PREPARATION

Preheat oven to 425 degrees F.

If using frozen cherries, make sure to thaw and drain well before using.

Combine cherries, sugar and cornstarch. Let stand for 10 minutes.

Using a 10-inch pie plate or cake pan as a template, cut a 10-inch circle out of the puff pastry.

Leaving a 2-inch border, prick puff pastry with a fork and then using a slotted spoon, add cherry mixture to centre of pastry. (You don’t want to add any excess fruit juices or the galette will be soggy and soupy.) Fold over edges to create a 2-inch crust. Brush pastry crust with egg wash and then sprinkle with Demerara sugar.

Bake until cherry filling is bubbling and pastry is golden brown, about 20 to 25 minutes.

Melt jam in small pan or microwave and brush over cherries to glaze.

Serve with whipped cream, if desired.

Yield: 4 servings.

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