Cherry galette on quark (farmer's cheese) dough

Ingredients

• granulated sugar for sprinkling
• icing (powdered) sugar for dusting

Steps

1. Prepare dough (see sub-recipe). Prepare cherry filling (see sub-recipe).
2. Preheat the oven to 180°C.
3. On a lightly floured surface, roll the chilled dough into a roughly 25–30 cm round about 5 mm thick.
4. Mound the cherry filling in the center of the dough, leaving a 3–4 cm border all around.
5. Fold the dough border up and over the filling in overlapping pleats to form a rustic galette.
6. Brush the exposed dough edges with the reserved yolk from the dough and sprinkle the edges lightly with granulated sugar.
7. Bake the galette in the preheated oven for about 40–45 minutes, until the crust is golden and the filling is bubbling.
8. Remove from the oven and let cool slightly, then dust with icing sugar before serving.

Quark (farmer's cheese) dough

• quark (farmer's cheese) — 180 g
• unsalted butter, melted — 90 g
• egg — 1 pcs
• granulated sugar — 1 tbsp
• vanilla sugar — 1 tsp
• salt (a pinch)
• baking powder — 1 tsp
• all-purpose flour — 160 g

1. Mash the quark until smooth, then mix in the warm melted butter until combined.
2. Add the egg (reserve a small amount of yolk to brush the galette edges later), the tablespoon of sugar, vanilla sugar and a pinch of salt, and mix until combined.
3. Sift the flour together with the baking powder into the cheese mixture and knead briefly to form a soft elastic dough.
4. Place the dough in a bag or wrapped container and chill in the refrigerator for about 30 minutes.

Cherry filling

• pitted cherries — 300 g
• granulated sugar — 4 tbsp
• cornstarch — 2 tbsp

1. In a bowl, toss the pitted cherries with the granulated sugar and cornstarch until evenly coated.
2. Let the mixture sit briefly while you roll out the dough so the cornstarch begins to absorb the cherry juices.