Fresh Cherry Galette
Makes 4 portions.
1/2 package refrigerated pie dough (such as Pillsbury) - 1 disk
3 tablespoons granulated sugar, divided
1 1/2 teaspoons cornstarch
3 1/2 cups pitted fresh cherries (about 1 1/4 pounds)
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1 1/2 tablespoons buttermilk
1 tablespoon turbinado sugar
Preheat oven to 400F.
Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring wuth a whisk. Sprinkle cornstarch mixture over the dough, leaving 2-inch border.
Combine cherries, remaining 2 tablespoons sugar, rind, and juice; toss well to coat. Arrainge cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle with turbinado sugar over cherries and edges of dough. Bake at 400F for 25 minutes ot until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes.
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