Gluten Free Cherry Galette

As we were preparing for Thanksgiving, I had a divine Thursday morning. The boy and his friend were quibbling over a chess game, and I had a morning to myself, puttering in the kitchen, but within earshot of some entertaining folks. This is the type of day that makes me happy.

Since we were having the pumpkin custard pie that I knew the boy liked, I wanted to try something else too. You can't have only one pie on a Thanksgiving spread. This is what happened, and I am so excited to show it off to you! I showed it off to everyone else too :).

A preliminary note: This recipe includes one egg, and you use the two halves of it for different purposes. Not the easiest thing to do, but it worked well. Just FYI.

Gluten Free Cherry Galette

Galette Crust:
Inspired by Gluten Free Bay's Summer Squash and Tomato Galette

1/2 cup white rice flour
1/4 sorghum flour
1/4 cup tapioca starch
1 tablespoon, heaping corn starch
dash sugar
1/8 tsp sea salt
1 tsp cinnamon
4 Tbsp cold butter
1 large egg, lightly beaten
2 Tbsp apple cider vinegar
1/3 cup cold water

Combine the dry ingredients in a bowl, and then whisk them together. With forks or your fingers, work the cold butter into small pieces, in typical pastry-making fashion. Then, add vinegar, HALF the egg, and water, and form into a ball with as little contact as possible (this helps the crust to remain tender). You'll need the other half of the egg later.

On a flat surface, spread out some plastic wrap. Dump the ball of dough onto the plastic wrap, and then cover with another layer. Roll out with a rolling pin (I own one now), until it is very thin, and into a round/oval shape. We did a fancy trick to get it onto the silicon baking mat on the cookie sheet. Remove the top layer of plastic wrap, and flip the baking mat/sheet tray over onto the dough. Then flip the whole thing again and remove the plastic. Woo-hoo! This crust should hold together fairly well for you.

Then, combine the filling ingredients.

Filling:
1 can Oregon cherries, drained (although this would work with fresh pitted cherries or frozen cherries. I just found that the can was the right size for my tart!)
1/4 cup chopped almonds, toasted
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon sea salt

Super easy. Super tasty.

Put the cherry filling in the center of the galette, mounding it up some. Lift each corner of your silicon baking mat, which will take the edges of the galette with it. You will end up using this method to fold the sides of the galette in on the filling. Make sure to leave the beautiful center open, so you can look at the cherries!

In the bowl with the remaining HALF EGG, add in 1-2 tablespoons of sour cream. Whisk together with a fork, and then brush this on top of the galette. It will help the galette to brown beautifully, and makes the outside taste even richer!

Bake at 375 for 20-30 minutes, watching carefully. It will brown, and some filling juices may seep out the bottom. It's done when the fruit is hot, and you can tap on the crust very gently and get a firm sound.

Cool and eat!