Chocolate Cherry Galettes
Dark chocolate cherry galettes with an easy hazelnut crust!
Servings: 4 mini galettes
Ingredients
Hazelnut Crust
- 1 cup hazelnut meal
- ¼ cup powdered sugar
- 2 tablespoons unsalted butter cold and cubed
- 4 teaspoons heavy cream
Filling
- 1 ¼ cups sweet cherries pitted, fresh or frozen and thawed, halved
- ¼ cup dark chocolate chips
Topping
- 1 egg white
- 1 tablespoon heavy cream
- Turbinado sugar for sprinkling
Instructions
- Combine hazelnut meal, powdered sugar, butter, and heavy cream in a food processor. Process just until a dough ball forms. Pat into a disc, wrap in plastic wrap, and chill in the freezer for 15 minutes.
- Heat oven to 400°F. Line a baking sheet with parchment paper.
- Divide the dough into 4 equal pieces. Roll each piece between two sheets of plastic wrap dusted with cornstarch into a 4-inch circle. Transfer to the prepared baking sheet and return to the freezer for 10 minutes.
- Top each dough circle with cherries and chocolate chips, leaving a 1-inch border. Fold the crust up around the filling, leaving the center exposed. Whisk the egg white and heavy cream together and brush over each galette. Sprinkle lightly with turbinado sugar.
- Bake 15 to 17 minutes until the crust is deep golden brown and the filling just begins to bubble. Cool completely on the baking sheet before serving.
Notes
Yield: This recipe makes 4 individual mini galettes, each approximately 4 inches in diameter. Plan on one per person for a dessert serving. You could also make 1 large galette if you so chose.
Technique: Don't pull the galettes from the oven at the first sign of golden color. You want a deep golden brown crust and filling that's just starting to bubble at the edges — that's how you know the crust is fully baked through and won't turn soggy.
Measuring: If you're using frozen cherries, thaw them completely and drain off any excess liquid before halving. Pat them gently with a paper towel if they seem especially wet — too much liquid can seep into the crust before it sets.
Storage: Store cooled galettes at room temperature, covered loosely, for up to one day. After that, transfer them to an airtight container in the refrigerator for up to three days. To reheat, pop them in a 300°F oven for about 8 to 10 minutes until the crust crisps back up.
Technique: Don't pull the galettes from the oven at the first sign of golden color. You want a deep golden brown crust and filling that's just starting to bubble at the edges — that's how you know the crust is fully baked through and won't turn soggy.
Measuring: If you're using frozen cherries, thaw them completely and drain off any excess liquid before halving. Pat them gently with a paper towel if they seem especially wet — too much liquid can seep into the crust before it sets.
Storage: Store cooled galettes at room temperature, covered loosely, for up to one day. After that, transfer them to an airtight container in the refrigerator for up to three days. To reheat, pop them in a 300°F oven for about 8 to 10 minutes until the crust crisps back up.
Nutrition
Calories: 379kcal | Carbohydrates: 26g | Protein: 6g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 28mg | Potassium: 189mg | Fiber: 4g | Sugar: 18g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg