Prepare the pastry. After the dough is chilled, line a large baking sheet with
lightly-greased parchment paper or aluminum foil (I like to use the silpads).
Roll the pastry into a 12-inch circle on the parchment paper or aluminum foil .
Trim the edges to make smooth edges.
Preheat the oven to 425 degrees F. and position a rack in the center of the oven.
In a small bowl, combine cornstarch and water; set aside.
In a medium-size saucepan over low heat, simmer dried cherries, sugar, and wine approximately 10 minutes or until
cherries are plump. Remove from heat and stir in the cornstarch mixture. Allow the cherry mixture to cool slightly.
Pour the prepared cherry filling onto the center of the pastry, spreading it evenly and leaving a 2 1/2-inch
border of uncovered pastry all around. Using a spatula to help lift the dough,
fold the edge of the pastry partially over the filling, working your way around
the tart. The pastry will form overlapping pleats as you go. Using a pastry brush, lightly
moisten the exposed pastry with water and then sprinkle with additional sugar.
Bake in the center of the oven for
25 to 30 minutes or until the galette is golden brown and the juices are bubbly
(tenting with foil if the galette becomes too brown). Remove from oven and place
on a cooling rack; cool the galette on the pan for 5 minutes, then slide the
tart and the paper off the baking sheet onto the cooling rack. let the galette
rest for at least 30 minutes before serving.
To serve, cut the galette into wedges and serve either warm
or at room temperature. Can be served with vanilla ice cream, whipped cream, or
Crème Fraîche.
Makes 8 servings.
Food Processor Pastry:
1 1/2 cups all purpose
flour
1/2 teaspoon
salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons (about) ice water filling
Mix flour and salt in food processor. Add butter and cut in using on/off turns
until mixture resembles coarse meal. Add 3 tablespoons ice water and process
until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
(Can be made 2 days ahead. Soften slightly at room temperature before rolling out.)
