Cherry Galette with Olive Oil Crust

This Cherry Galette features a whole wheat and almond crust with a quick filling made with frozen cherries. Did we mention it's healthy, too?!

Course Dessert

Cuisine American, French

Diet Diabetic, Low Lactose, Low Salt, Vegetarian

Prep Time 29

Cook Time 35

Total Time 1 4

Servings

Calories 217kcal

Author Laura Yautz

Preheat oven to 400° F.
In a large mixing bowl, combine the flours and salt.
In another bowl combine the yogurt, oil, and applesauce.
Pour the wet ingredients into the dry ingredients, and mix until combined, but no more.
Form the dough into a disk, cover with plastic wrap, and allow to rest while you prepare the filling.
Add all the filling ingredients to a medium saucepan and, and bring to a simmer over medium heat, stirring constantly.
Once the mixture is simmering and well combined, remove from heat and set aside (it’s okay if the cherries aren’t hot all the way through - just so they’re thawed).
Turn out the dough onto a piece of parchment paper. Tip: Place the parchment paper on top of a silicone baking mat to prevent it from sliding around while you roll out the dough.
Roll out the dough to a rough circle, about 9-12 inches in diameter (⅙ - ⅛ inch thick).
Use a slotted spoon to spoon the cherries onto the dough, stopping 1 ½ - 2 inches from the edge.
Carefully fold the edges of the dough up over the cherry filling, pressing together gently as you go.
Now you can pour some of the remaining cherry liquid from the pan into the galette. You may not use all of it.
Bake for 35-45 minutes, until the crust is golden brown.
Cool completely before cutting. The filling will thicken as it cools.