For the Dough
- 1 1/4 all-purpose flour, plus more for rolling out dough
- 1/4 tsp salt
- 4 tbsp vegetable shortening, chilled
- 4 tbsp unsalted butter, chilled
- 1/4 cup ice water + 1–2 Tbsp more as needed
For the Filling
- 2–3 cups fresh dark cherries
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp almond extract
- Raw sugar (optional)
- 1 egg, beaten
- 1 Tbsp water
- Mix together all-purpose flour and salt in a large bowl. Take chilled butter and shortening (cut into tablespoon-sized pieces) and quickly cut them into the flour using your hands or a pastry blender until it looks like a mix of cracker crumbs with pea and almond sized lumps. Slowly add ice water to the flour mixture and stir lightly with your hands or a fork.
- Test the dough by squeezing a handful. Once it holds together, you’ve added enough water.
- Take the dough and form into a rough disk about five inches in diameter. Wrap and chill for at least 30 minutes.
- Preheat oven to 400°. Toss the cherries, sugar, almond extract, and cornstarch in a large bowl.
- Roll out dough on a lightly floured surface to a 12″ round. Carefully transfer to a parchment-lined baking sheet. Mound the filling in the center of the dough, leaving a 2″ border. Working around the dough, fold edges over, overlapping slightly. Brush dough with an egg wash mixture of one egg and 1 tbsp water, whisked. Finish by sprinkling the dough with raw sugar (optional).
- Bake galette until crust is golden brown and filling is bubbling, about about 40 minutes. Let cool before serving.
Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.