For the pastry: 1 ¼ cups all-purpose flour 1/4 teaspoon salt
2 tablespoons of raw sugar 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons Vanilla extract 1/4 cup ice water
2 ½ cups of cherries, I used the Costco frozen ones, thawed and drained of course
1 cup of dark chocolate chips
2 tablespoons raw sugar
2 tablespoon cornstarch
1 teaspoons of fresh lemon juice
1 teaspoon of vanilla extract
½ cup of goat cheese
2 tablespoons of raw honey
pinch of fresh thyme, minced
Almond milk, Raw sugar
In a bowl toss together the cherries, lemon juice and vanilla, next add the raw sugar, cornstarch, toss to coat and set aside.
Place the flour, sugar and salt into a food processor followed by the Earth Balance, pulse into the mixture forms a course mixture.
Whisk together sour cream, Vanilla and water. Add to food processor and pulse until a ball forms. Turn out onto a floured surface and form into disc, wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 350 degrees
Remove dough from fridge onto a floured work surface and roll out to about a 12 to 14-inch circle. Transfer to a parchment lined baking sheet
In a small bowl whisk together the goat cheese, honey and thyme, and spread onto the pastry, leaving a few inches gap from the edge.
Add chocolate chips to cherry mixture and spread out on top of the goat cheese. Fold edges of the galette up, brush with almond milk, sprinkle with sugar and bake for 25 to 30 minutes or until golden brown. Enjoy