Leftover summer cherries tossed with lemon zest and basil and baked into glorious, juice-oozing galettes (more forgiving than pies!). Serving idea: top with a dollop of dairy-free vanilla ice cream!
In a medium-sized bowl, whisk together flour, sugar, and salt.
Cut cold butter into cubes and combine into the flour using a pastry cutter until mixture has a crumbly consistency. Add in ice water a tablespoon at a time (you might not need all of it), mixing until dough just holds together. Enclose in plastic wrap and refrigerate for an hour (or place in the freezer for 20 minutes).
For filling, toss all ingredients together in a bowl and set aside.
Preheat oven to 375°F and line a baking sheet with parchment paper.
On a well floured surface, roll out the chilled dough into one 12-inch circle for a single galette or 3 small circles for mini galettes. Transfer the dough to the baking sheet, and spoon the cherry filling onto the dough, leaving a 1 1/2 inch margin. Fold over the edges of the dough and pleat.
Bake for 25-30 minutes until golden brown. Optional: I used aquafaba to brush the edges and sprinkled with coconut sugar before baking.
Servings 0
