Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add the butter and pulse several times until the mixture looks like coarse meal with a few pea-size bits of butter. Add 3 tablespoons ice water and pulse a few times to bring the dough together; if it seems dry, add up to 1 more tablespoon water, a few drops at a time. Turn out the dough onto a work surface and knead a few times, then pat into a 6-inch disk. Wrap in plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
Preheat the oven to 400˚ F and line a baking sheet with parchment paper. Make the filling: Put the chopped chocolate in a small heatproof bowl. Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Immediately pour over the chocolate; cover and set aside 5 minutes, then stir until completely smooth.
On a lightly floured surface, roll out the dough into a 12-inch round; transfer to the prepared baking sheet. Spread the melted chocolate mixture in a 6-inch round in the center of the dough. Refrigerate until set, 15 to 20 minutes.
Meanwhile, combine the cherries, granulated sugar, cornstarch, lemon juice, vanilla and salt in a medium bowl and toss to coat. Remove the dough from the refrigerator and set aside 5 to 10 minutes to make it more malleable. Spread the cherry mixture in the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the dough, pleating as you go. Brush the exposed dough with the beaten egg and sprinkle with turbinado sugar.
Transfer the galette to the oven and bake until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Let cool to room temperature before slicing.
Fresh cherries are best for this galette. Frozen ones will release too much liquid in the oven.
Tools You May Need
Photograph by Mike Garten
Tools You May Need
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