French Galette with Cherry-Almond Topping

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.


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