Cherry vanilla galette

SERVES 10-12 READY IN 1 hr, plus chilling

INGREDIENTS ● 175G PLAIN FLOUR ● 15G CASTER SUGAR

● ½TSP SALT ● 140G COLD UNSALTED BUTTER, DICED FOR

THE FILLING ● 500G FRESH CHERRIES, PITTED AND HALVED

● 60G CASTER SUGAR ● 2TBSP CORNFLOUR ● 1TBSP LEMON JUICE

● 1TSP VANILLA EXTRACT ● ¼TSP ALMOND EXTRACT ● 1 EGG, BEATEN ● 50G DEMERARA SUGAR

1 Heat the oven to 200C/ Gas 6. Sift the flour, sugar and salt together into a bowl, and add the cold butter. Rub the butter into the flour until it resembles breadcrumbs. Add 45ml cold water and bring together into a dough. Wrap in clingfilm and chill for 30 mins.

2 For the filling, place the cherry halves into a bowl and sprinkle over the caster sugar and cornflour, the lemon juice and vanilla and almond extracts. Mix well.

3 On a floured surface, roll the pastry into a 30cm round and top with fruit, leaving a 3-4cm border. Fold over the edges to encase the fruit. Brush the pastry with the egg and scatter over the demerara. Bake for 35-40 mins, until the pastry is golden brown and the fruit has cooked down. Cool slightly before serving.