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2 tablespoons sugar of choice (I used raw turbinado)
2 tablespoons unsweetened applesauce
2 teaspoons lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
Cherry Filling
2 cups pitted sweet red cherries
1/4 cup turbinado sugar (or sugar of choice)
1 tablespoon flour
1 teaspoon lemon juice
1/4 teaspoon cinnamon
pinch of salt
Instructions
Preheat oven to 400 degrees F. Grease a baking sheet (or use a silpat mat) and set aside.
Add all dough ingredients to a food processor or cake mixer and pulse/mix until just combined. Remove dough and place on a floured surface. Either use a rolling pin or your hands to flatten the dough until you have an 8-12 inch circle (it’s okay if it’s imperfect) and it’s about a ¼ inch thick. Place in the fridge while you prepare the cherry filling.
Add all cherry filling ingredients to a medium bowl and toss until combined.
Remove dough from the fridge and spoon the cherry filling into the middle of the round flattened dough. Leave about two inches on the outside to fold over.
Fold up the edges carefully, pleating them as you go. If the dough tears just pinch it together with your fingers.
Sprinkle with more turbinado sugar if you wish and place in the oven.
Cook for 45 minutes or until golden brown.
Let cool before serving.
Serving options include ice cream, whipped coconut cream, or greek yogurt sweetened with honey.