Brown Butter Cherry Galette

This simple, down-to-earth summer dessert is deceptively easy and tastes delicious.

Inspired by this one (much more beautiful) from Floriole, I went on a hunt for a recipe that would create a similar product. I ended up adapting a cookie bar recipe for the correct gooey but firm texture. 

Filling:

3/4 cup unsalted butter

2 large eggs, at room temperature

2/3 cup sugar

1 tsp vanilla extract

1 tsp almond extract

1/2 tsp cardamom

1/2 cup all-purpose flour

1/8 tsp salt

24 cups fresh or frozen sour cherries

For the crust:

Puff pastry or pie crust (1 piece, approximately 12 oz), can be homemade or store bought.

Preheat oven to 425 F.

Heat the butter in a saucepan over medium heat, swirling occasionally until melted and the solids have separated. When the color is golden brown, remove from the heat. Let cool to room temperature.

 Combine the browned butter and all ingredients except for the cherries in a large bowl. Mix thourougly, then add the cherries 

Roll out the pastry in a circle measuring 12-14 inches in diameter and pour the filling into the center. Leave a couple inches of margin. Fold the edges over the filling in portions. Brush with egg wash and sprinkle with course sugar.

Bake for 40 minutes or until the filling is set and the crust is golden brown. Let cool completely. Enjoy plain or with a scoop of vanilla ice cream.