Dark Chocolate Cherry Galette

Preheat your oven to 350 F. If you are baking on the grill, prepare to bake your galette on indirect heat (one burner off, one burner on) and get your grill to a temperature of 350-400 F.

Line a cookie sheet with foil. Spray the foil with non-stick spray.

In a bowl, combine the cherries with the sugar and lemon juice. Mix and let it sit for 5-10 minutes so the sugar/lemon juice macerate the cherries and bring out their juice.

Lay out your pie crust on the baking sheet and put the cherry mixture on top, being careful to fold the edges of the pie crust over the filling and towards the center to form a free-form crust (see photo). Make sure that the edges are folded over an inch or two so that the cherry juice cannot escape. Add the pats of butter to the exposed filling mixture, and now sprinkle the chocolate pieces evenly over the filling. Brush the pie crust with the egg wash—this will help to brown the edges.

Bake (in the oven or on the grill) for 30 minutes or until the edges of the crust are golden brown and the cherries are bubbly. When you take the galette out, finish it with a shaving of lemon or orange zest (citrus and chocolate complement each other nicely).

For the whipped creme, you will put the creme, brown sugar and vanilla into a bowl and use a mixer to whip it until it can form a very soft peak. Be careful not to overwhip or you will have to start over. Serve over the top of slices of the galette.

Enjoy this decadent dessert that makes you look like a baking goddess–even though it is easy-peasy to make! I love recipes that make me look smart! Ha!