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Cherry custard galette

• Cassie Best

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Prep: 40 mins

Cook: 1 hr

plus cooling and 1 hr 30 mins chilling

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Celebrate seasonal cherries in summer with this gorgeous galette. The beauty of this dessert is there’s no lining a tin – the pastry is baked flat on a tray

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 150g salted butter

  cut into cubes

• 225g plain flour

  plus extra for dusting

• 4 tbsp caster sugar

  plus extra for sprinkling

• 2-4 tbsp milk

• 400g cherries

  halved and pitted

For the custard

• 250ml double cream

• 1 vanilla pod

  or 1 tsp vanilla extract

• 4 egg yolks

  (freeze the whites for another recipe)

• 80g caster sugar

• 2 tsp cornflour

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Nutrition: Per serving

• kcal544
• fat36g
• saturates21g
• carbs49g
• sugars27g
• fibre2g
• protein6g
• salt0.38g

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Method

• step 1

  For the custard, heat the cream in a pan until just steaming. If using a vanilla pod, split, scrape out the seeds and drop in the seeds and pod. Whisk 3 yolks, the sugar and cornflour together with the vanilla extract, if using, in a heatproof bowl. Slowly pour the cream over the egg mix, whisking all the while. Strain back into the pan, then cook over a low-medium heat, stirring continuously for 3-5 mins until thick. Pour into a bowl, cover the surface with baking parchment and cool fully. Chill for at least 1 hr, or until needed.

• step 2

  Rub the butter into the flour in a large bowl until the mixture resembles fine crumbs. Stir in 2 tbsp of the sugar, add 2 tbsp milk and bring together into a dough, adding up to 2 tbsp more, if needed. Or, pulse the butter, flour and sugar together in a food processor, then slowly add the milk until it clumps together. Tip onto a surface, knead briefly until smooth, then wrap and chill for 30 mins.

• step 3

  Heat the oven to 180C/160C fan/gas 4 with a baking tray inside. Roll the pastry out on a sheet of parchment into a rough circle, about 40cm wide and the thickness of a 50p coin.

• step 4

  Toss the cherries with the remaining sugar. Spread the custard over the centre of the pastry circle, leaving a 3cm border. Spoon the cherries over in an even layer.

• step 5

  Fold the exposed border up and over the filling, pleating where needed and pressing lightly to seal. Beat the remaining egg yolk and brush it over the pastry edge. Lightly sprinkle with sugar. Carefully slide the galette on its parchment onto the hot tray and bake for 45-50 mins until the pastry is golden and crisp and the fruit is bubbling. Cool for at least 15 mins before slicing. Once cool, will keep chilled for three days. Best served warm.

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