From Lou Seibert Pappas.
French Galette with Cherry-Almond Topping
Yield: 1 14-inch flat bread; serves 4
1 package active dry yeast
6 tablespoons warm water (105˚ to 115˚F)
Pinch of sugar, plus 3 tablespoons
4 tablespoons (1/2 stick) unsalted butter at room temperature
1 large egg
1-teaspoon vanilla extract
¼ teaspoon freshly grated or ground nutmeg
½ teaspoon salt
1 2/3 cups unbleached all-purpose four
2 tablespoons unsalted butter at room temperature
3 tablespoons sugar
1/3 cup dried cherries
½ cup (2 ounces) slivered or sliced almonds
In a large bowl, sprinkle the yeast over the warm water. Add the pinch of sugar and stir until dissolved. Let stand until foamy, 10 minutes.
Using a wooden spoon, or a heavy-duty electric mixer, beat in the butter, the 3 tablespoons sugar, the egg, vanilla, nutmeg, and salt. Gradually add enough of the flour, ½ cup at a time, to make a soft dough. Beat well. Turn out onto a floured board and kneed until smooth and elastic, about 8 to 10 minutes. Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1 hour.
Lightly butter a 14-inch pizza pan. Punch down the dough and turn out on a floured board. Knead lightly until smooth, 1 or 2 minutes. Roll out into a 15-inch round and place in the prepared pan. Form a rim around the edges of the dough. For the topping, spread the dough with 2 tablespoons butter and sprinkle with the 3 tablespoons sugar. Scatter the cherries and nuts evenly over the dough. Cover with a tea towel and let stand in a warm place for 20 minutes to rise slightly.
Meanwhile, preheat the oven to 500˚F. Bake for 6 to 7 minutes or until the crust is golden brown. Transfer from the pan to a wire rack and let cool. Serve warm, cut into wedges.