Cherry Galette | Edible Bozeman

Ingredients

• 2½ cups all-purpose flour
• 2 sticks unsalted butter (8 ounces), cold from the refrigerator, cut into tablespoon-sized pieces, then quartered
• ½ teaspoon salt
• Tall glass of ice water; you will probably use 6–8 tablespoons of ice-cold water
• 2–3 cups pitted cherries, fresh or frozen (thaw and strain from the juice)
• 1 tablespoon turbinado sugar (or regular granulated sugar)
• 1 tablespoon butter
• Spritz of fresh lemon juice
• 1 tablespoon of cream or milk for brushing pastry
• 1 additional tablespoon turbinado sugar for pastry