Cherry Gingerbread Galette
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Cherry Gingerbread Galette
Recipe By Courtney Roulston
Ingredients
Pastry
200 g Coles plain flour, plus extra for dusting
½ tsp baking powder
100 g cold butter, cut into cubes (plus 25 g extra melted for brushing)
125 g cream cheese, cut into cubes
sea salt to taste
Gingerbread Filling
¾ cup almond meal
1/3 cup Coles golden syrup
1 tsp ground ginger
1 tsp mixed spice
1 tbs orange zest
30 g butter, softened at room temperature
1 small free range egg
Top Filling
700 g large fresh Coles cherries, pitted
1 tbs demerara sugar (or raw sugar)
Coles vanilla ice cream, yoghurt or custard, to serve
Method
To make the pastry, place the flour, baking powder, butter and a pinch of salt into a food processor and blitz for 30 seconds or until the mixture looks like breadcrumbs. Add in the cream cheese and pulse again until the mixture comes together in a ball in the base of a food processor, adding a little iced water if required. Tip out onto a lightly floured work surface and press into a disc. Wrap the dough in cling film and set aside in the fridge for 1 hour to rest.
Pre-heat the oven to 200 degrees (C). Mix together the gingerbread filling ingredients in a bowl until well combined and a thick paste-like consistency.
Remove the pastry from the fridge and roll out onto a lightly floured work surface and roll into a circle 5-6mm in thickness. Carefully transfer the pastry to a lined oven tray and spread with the gingerbread mixture, leaving a 7cm boarder around the outside. Arrange the cherries on top of the galette and carefully draw the pastry boarder up and over the filling, leaving a large area uncovered in the middle.
Brush the melted butter around the outside of the pastry and sprinkle with sugar. Bake for 40 minutes, or until the pastry is golden.
Remove from the oven and set aside to cool slightly before slicing into wedges and serve with ice cream, yoghurt or custard.
