Sour Cherry and Sesame Galette

• 分量: serves 6 to 8

材料

All-purpose flour, for dusting

1 recipe (2 discs) The Only Pie Crust (page 311)

3 pounds fresh sour cherries, pitted

¾ cup plus 3 tablespoons sugar

1 tablespoon fresh lemon or lime zest, plus 2 tablespoons fresh lime or lemon juice / cup tahini

1 large egg, lightly beaten with

1 teaspoon water

3 tablespoons white sesame seeds

Flaky sea salt

手順

1 Preheat the oven to 400°F.

2 Lightly flour a large work surface. Working with 1 disc of dough at a time, roll out 2 circles about 16 inches each in

diameter, give or take an inch or two. Place one crust on a

parchment-lined rimmed baking sheet and have the other alongside on the work surface.

3 Working with the crust on the work surface, use a tiny circle/ square/rectangle/triangle/heart/star cutter (about 1 inch) or the cap of a plastic water bottle, or whatever sharp-edged circle is close to 1 inch in diameter, to cut out many small shapes, taking care to leave about a 3-inch border of uncut dough. You can save these scraps and make snacks later or eat the raw dough, which is something I do (and which I can't technically advise doing, but just letting you know it is delicious).

91is juice in a large bowl.

within that 3-inch border.

4 Toss the cherries, ¾ cup of the sugar, and the lemon zest and

5 Spread the tahini on the crust that's on the baking sheet,

leaving a 3-inch border all around (like you're saucing a pizza!).

Place the cherries on top of the tahini, making sure they stay

6 Brush the edges of the crust with the egg wash, then place the other crust with the holes on top of the fruit, pressing to make sure the plain edges stick together. Fold the edges up all around onto each other, pressing with each fold to create a seal (like if you were making a regular galette). Brush the entire top with the egg wash, then sprinkle with the sesame seeds, the remaining 3 tablespoons sugar, and a bit of flaky salt.

7 Bake the galette, rotating if your oven has hot spots, until the top crust is beginning to turn a nice golden brown and the filling starts to bubble up slightly, 20 to 25 minutes. Reduce the temperature of the oven to 375°F and continue to bake until the crust is baked through and is the color of a deeply golden brown, well-baked croissant, another 20 to 25 minutes.

8 Let the galette cool slightly before slicing into wedges, which will look like pepperoni pizza slices. Do not apologize for this!

メモ

NOTE An excellent task to outsource, pitting cherries is quite literally the pits. Note that most fruit will work here, just cut into cherry-sized pieces before proceeding

I typically do not condone the double-crust galette

(because, then, isn't it just a pie?), but the idea for this recipe came about after attempting to eat a galette with juicy cherries and having the cherries fall all over me, staining my clothes. "What if instead of a galette, it was a giant pop tart?" I thought. So I present to you something that is galette in spirit, pop tart in theory, and pepperoni pizza in appearance (which was an accident, but now that I've said it, you can't un-see it).

Because it is still galette in spirit, it should have enough holes cut from the top so that the filling can bubble up and breathe, and the whole thing can maintain what makes a

galette great, which is the correct ratio of filling to crust. If you don't own tiny cookie cutters for cutting out small holes, things like a water bottle cap work surprisingly well. Alternatively, use a knife to make dramatically thick slits.

DO AHEAD Galette can be baked up to 2 days ahead, wrapped tightly, and stored at room temperature.