A RECIPE INSPIRED BY THE APARTMENT
CHERRY GALETTE
A radical reimagining of the traditional restaurant model, Rita offers a three course set menu that changes daily — prioritising the finest local and seasonal produce. Located next door to our Wellington Fabriek, Rita is a firm Abel favourite for its commitment to culinary excellence and world-class hospitality.
We tasked Rita’s head chef, Kelda, to create a recipe inspired by our new scent The Apartment, resulting in this decadent cherry galette with vanilla ice cream. An ideal holiday hosting dessert.
YOU'LL NEED —
FOR THE PASTRY —
We make rough puff pastry for our galettes, but you could use a bought puff pastry sheet instead.
It should be enough so a disc of around 28cm can be cut from it.
FOR THE CHOCOLATE FRANGIPANE —
65g soft butter
75 g or 1/4c plus 1 Tablespoon sugar
1 egg
120g toasted and skinned hazelnuts
15g or 2 Tablespoons all purpose flour
15g or 2 Tablespoons cocoa, dutch process if possible
1/4 teaspoon vanilla paste
FOR THE CHERRIES —
350g cherries, halved and de-stoned
2 Tablespoons cream or egg wash
50g Demerara sugar
TO SERVE —
Vanilla ice cream
TO MAKE —
1. Roll the puff pastry flat and cut a 28cm circle using a plate or cake base as a template.
2. Cut 2 cm incisions around the circle at 12 o’clock, 2 o’clock, 4 o’clock until you reach 12 again.
3. Transfer to a lined baking sheet. Rest in the fridge while you make the frangipane.
4. For the frangipane, pulse the toasted hazelnuts in a food processor until finely ground (or substitute with ground almonds).
5. Because it is such a small amount, to mix the frangipane (as long as the butter is soft and the egg is at room temperature) you can combine all ingredients and beat well using a mixer, or by hand.
6. Spread the chocolate frangipane in a circle inside the border you have marked, and then place the halved cherries cut side up in concentric circles until the frangipane is covered. For maximum cherry flavour, try to place the cherries so the cut side is at a 45 degree angle and the next cherry half leans against it. You’ll get more cherries in the tart that way!
7. Fold the border over the cherries and frangipane. Glaze the pastry with egg wash or cream and then sprinkle the pastry and the cherries with the Demerara sugar.
8. Rest in the fridge for 10 minutes to chill the pastry again.
9. Preheat your oven to 190 C.
10. Bake at 190 C for around 25 minutes, until the pastry is golden.
