Galette with cream cheese, chocolate and cherries

Ingredients:

Dough

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 1 tbsp. granulated sugar
• 1/4 teaspoon coarse salt
• 110 g chilled unsalted butter, diced
• 1 large egg, beaten with 1 tbsp cold water

Filling

• 220 g of cream cheese, room temperature
• 2 tbsp. l. + 2 tsp. granulated sugar
• 0.5 tsp vanilla extract
• 1 large egg, separate the white from the yolk
• A pinch of coarse salt
• 1 bag (280g) frozen cherries, thawed and drained
• 2 teaspoons lemon juice
• 0.5 tsp almond extract
• 60 g chopped semisweet chocolate (about 1/3 cup)
• Coarse sugar for sprinkling

Preparation:

1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse grains, mixed with pea-sized pieces of butter, about 10-15 pulses. Add the egg mixture and pulse until the dough begins to come together, about 10 pulses.
2. Place the dough on a piece of plastic wrap and, using the wrap as a guide, shape the dough into a disk. Wrap tightly and refrigerate until completely set, at least 1 hour or overnight.
3. In a medium bowl, combine the cream cheese, sugar, vanilla extract, egg yolk, and salt and whisk until smooth. Cover with plastic wrap and refrigerate for 45 minutes. Toss the cherries with the sugar, almond extract, and lemon juice and set aside.
4. Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 190°C.
5. Lightly flour both sides of the dough and roll it out on a floured work surface into a 0.3 cm thick circle. Transfer the dough to a sheet of parchment paper and place it on an inverted baking sheet.
6. Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle with chopped chocolate and top with cherries. Fold the edges of the dough over the filling, pleating them as needed. Brush the dough with egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
7. Place the parchment-lined galette on a preheated baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.