Cherry Bourbon Galette

I love me some baked cherries, and I think cherry pie is a dark horse. I wanted to make something with cherries this summer that wasn't your typical cherry pie. Cherry goes great with bourbon so that was a given, but I decided to throw some chocolate in the mix too. That's how I came up with this galette with the chocolate crust. Hot out of the oven and paired with a big scoop of vanilla ice cream, this is the perfect dessert for your summer dinner parties!

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Servings: 4-8

Prep Time: 1 hr 30 min

Total Time: 2 hrs

INGREDIENTS:

Crust -

• 1 2/3 cups flour

• 2 Tbsp cocoa powder

• 4 Tbsp sugar

• 1 Tbsp brown sugar

• Pinch of salt

• 3/4 cup butter, cold and diced

• 3 Tbsp milk

• 3 Tbsp cold water

• 1 egg white

Filling -

• 1 lb cherries, pitted and halved

• 1/4 cup brown sugar

• 1 Tbsp corn starch

• 1/4 cup bourbon

• 1/2 cup dark chocolate chips

• 1 Tbsp butter

DIRECTIONS:

1. Place flour, cocoa powder, sugar, brown sugar, salt, and butter in a large bowl. Use your hands or a potato masher to squish (yes that's a technical term) the butter into the dry ingredients until the mixture is the size of very small peas.

2. Add one Tbsp of water or milk and mix after every addition until the crust dough holds together and is no longer crumbly.

3. Wrap dough in plastic and let set in the refrigerator for at least one hour.

4. In a large bowl, stir cherries, brown sugar, corn starch, and bourbon. Cover and let sit in the refrigerator for at least one hour so the cherries have a chance to soak up the bourbon.

5. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

6. Roll out the pie dough into a circle to about 1/8th thickness on a floured surface and transfer the circle to the prepared baking sheet.

7. Sprinkle the pie dough with the chocolate chips, leaving about 2-3 inches between the chocolate chips and the edges of the crust.

8. Using a slotted spoon, spoon the cherries on top of the chocolate, again keeping the filling about 2-3 inches away from the edges.

9. Fold the edges of the dough over the cherries to form the galette shape. Carefully pour about 1/2 the reserved liquid over the cherries and discard the rest.

10. Brush the edges of the crust with the egg white and sprinkle with sugar. Place the one Tbsp of butter in the center of the filling.

11. Bake for 25 minutes and allow to cool at least 10 minutes before serving! (optional, dust with powdered sugar once cooled)