Sour Cherry Cast-Iron Galette With Lemon And Thyme

Let's Cook

1. Step 1.

   Make the All-Purpose Double Pie Crust: In a food processor, pulse 2¾ cups flour, 1 tablespoon sugar, and 1 teaspoon fine sea salt to blend. Add 1 cup plus 2 tablespoons chilled unsalted butter (cut into ½-inch cubes) and pulse until the largest butter pieces are pea-sized. Combine ¼ cup ice-cold water with 1 tablespoon chilled apple cider vinegar in a measuring cup. With the processor running, drizzle in the vinegar mixture, then add 2 to 4 more tablespoons ice water as needed, pulsing until the dough is uniformly moist and begins to gather. Dump into a bowl, press into a ball, then flatten into a 1½-inch disc. Wrap in plastic and refrigerate for at least 1 hour (or up to 3 days).

2. Step 2.

   On a lightly floured surface, roll the chilled dough into an 18-inch round using a floured rolling pin. Drape the dough over a 12-inch cast-iron pan, gently pressing into the corners and letting the excess hang over the sides. Refrigerate for 20 minutes (or up to 24 hours; if longer, let come to room temperature until pliable before proceeding).

3. Step 3.

   While the crust chills, in a large bowl, stir together ½ cup flour, ½ cup sugar, zest of 1 lemon (about 1½ teaspoons), 1 tablespoon chopped fresh thyme, and ½ teaspoon kosher salt. Add 2 pounds pitted sour cherries and 3 tablespoons lemon juice; stir until cherries are well coated.

4. Step 4.

   Remove the crust from the fridge. Pour the cherry filling into the crust and spread evenly. Fold the overhanging dough over the filling (it will overlap). Brush the top of the dough with egg wash (1 egg beaten with 1 tablespoon water), sneaking the brush between dough layers to help them stick. Sprinkle the crust and filling with additional sugar, then more chopped thyme and a few thyme sprigs. Refrigerate for 1 hour.

5. Step 5.

   Preheat the oven to 425°F with a rack in the center. Bake the galette for 15 minutes. Without opening the oven, reduce the temperature to 375°F and bake for another 70 to 80 minutes (less for fresh cherries, more for frozen), until the crust is nicely browned and the filling is bubbling slowly. Let cool at least 30 minutes (or completely) before serving.