Bourbon Cherry Galette

Galette crust

Combine flour, sugar and salt in a food processor. Pulse a few times to combine.

Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.

Add ice water one tablespoon at a time, pulsing until dough forms.

Using your hands, form dough into a ball then flatten like a disk.

Wrap in plastic wrap and refrigerate for 30 minutes until firm.

Cherry filling

Soak cherries in bourbon for one hour.

Combine bourbon-soaked cherries, vanilla, sea salt, cornstarch, brown sugar and orange juice in a large bowl. Stir until well combined.

Egg wash topping

Whisk together egg and heavy cream in a small bowl until combined.

Assembly

Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.

Remove chilled dough from the refrigerator. Dust with flour and roll out on a floured surface until circle is approximately 14 inches in diameter.

Transfer dough to your baking sheet. Spoon cherry filling and juices into the center leaving a 2 inch boarder around the perimeter.

Carefully fold dough up and over the edges of the cherry filling, overlapping as you go. Pinch dough to seal.

Brush edges of folded pastry dough with egg wash then sprinkle with coarse sugar.

Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling.

Remove from oven and allow the galette to rest on the baking pan for 5 minutes then transfer galette on its parchment to a rack to cool for 20 minutes.

Serve plain, with a dusting of powdered sugar or a scoop of ice cream.

Store at room temperature.