Try Courtney Roulston’s gingerbread cherry galette for an irresistible rustic Christmas dessert. Featuring gingerbread pastry and loaded with cherries, this recipe will be a summer hit.
- Serves8
- Cook time45 minutes
- Prep time30 minutes, + cooling & 2 hours resting time
Ingredients
- 1 1/3 cups (200g) plain flour
- 1/4 tsp baking powder
- 1 tsp ground ginger
- Pinch of salt
- 100g chilled butter, chopped
- 125g cream cheese, chopped
- 1 egg, lightly whisked
- 1 tbs demerara sugar
Almond filling
- 50g almond meal
- 1 tbs plain flour
- 1/4 cup (50g) brown sugar
- 1 tbs orange zest
- 1 tsp cinnamon
Cherry filling
- 600g cherries
- 1 tbs (20g) brown sugar
- 1 tsp cornflour
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour, baking powder, ginger, salt and butter in a food processor. Process for 30 secs or until the mixture resembles fine breadcrumbs. Add the cream cheese and process until the dough comes together. Transfer to a lightly floured surface and shape into a disc. Wrap the dough in plastic wrap and place in the fridge for 1-2 hours to rest.Step 2
To make the almond filling, combine the almond meal, flour, sugar, orange zest and cinnamon in a small bowl.Step 3
Preheat oven to 200˚C. Line a baking tray with baking paper. Remove dough from the fridge and place on a lightly floured work surface. Roll out to make a 5mm-thick disc. Carefully transfer the pastry to the lined tray and sprinkle with the almond mixture, leaving a 5cm border around the outside.Step 4
To make the cherry filling, combine the cherry, sugar and cornflour in a bowl. Arrange the cherry mixture over the almond mixture. Carefully draw the pastry border up and over the cherry filling, leaving the centre uncovered. Brush the pastry border with egg and sprinkle with demerara sugar. Bake for 45 mins or until the pastry is golden.Step 5
Set the galette aside to cool slightly before serving.
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