Cherry Basil Galette

Ease of preparation rating: Medium

Yield: 4 servings

Ingredients:

Pastry

¾ cup (180 ml) flour

½ cup (120 ml) whole wheat flour

2 tablespoons (30 ml) icing sugar

¼ teaspoon (1 ml) salt

½ teaspoon (2.5 ml) lemon zest

½ cup (120 ml) cold butter, cut into cubes

3 tablespoons (45 ml) cold water

Filling

4 cups (1 L) cherries, pitted and halved

1/4 cup (60 ml) honey

Juice of 1 lemon

1/4 teaspoon (1 ml) salt

1 tablespoon (15 ml) cornstarch

2 tablespoons (30 ml) water

1 tablespoon (15 ml) thinly sliced fresh basil

1 egg, whisked for egg wash

Method:

For the pastry, mix together flour, whole wheat flour, icing sugar, salt, and lemon zest. Add cold butter and cut into dry ingredients using a fork or pastry cutter. Slowly add water, mixing until dough comes together. Flatten dough, wrap in plastic wrap, and chill for 1 hour.

On a floured work surface, roll pastry into a large round of even thickness.

For the filling, add cherries, honey, lemon juice, and salt to a skillet over medium heat. Simmer for 3-5 minutes. In a small bowl, whisk together cornstarch and water and once smooth, pour into simmering cherry mixture. Simmer for 30 seconds, remove from heat and stir in basil. Spoon filling into the middle of the dough round. Fold up the edges of the dough to hug the filling. Slide onto baking tray. Brush the edges of dough with the whisked egg. Grill galette for 25-30 minutes at 350 F (180 C), or until crust is golden.

Let cool 10 minutes before serving.