Baked Cherry Cheesecake Galette

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 2

  In a medium bowl, combine the cherries, 1/4 cup sugar, cornstarch, coriander, salt, orange and lemon zest.

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  Ingredients

  • 1 Pound cherries, thawed and drained if using frozen

  • 1/4 Cup plus 1 tablespoon sugar

  • 1 Tablespoon orange zest

  • 1/2 Tablespoon lemon zest

  • 1 Teaspoon coriander

  • 1 Teaspoon cornstarch

  • 1 Pinch salt

• 3

  For the cream cheese filing; in a separate bowl, whip together cream cheese, vanilla, sugar and egg.

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  Ingredients

  • 8 Ounce cream cheese, softened

  • 1 egg

  • 1 Teaspoon vanilla

  • 1/4 Cup sugar

• 4

  Place the pie dough onto a sheet tray and stretch with a rolling pin until it is 1 inch larger in diameter.

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  Ingredients

  • 1 refrigerated pie crust

• 5

  Spread the cream cheese filling in the center of the pie dough leaving a 1 inch border around the edges. Pile the cherry mixture on top of the cream cheese.

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• 6

  Fold the edges of the pie dough in small segments up and over the filling. Brush the edges with egg wash and sprinkle with remaining granulated sugar.

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  Ingredients

  • egg wash (1 egg plus 1 tablespoon water, milk or cream)

  • granulated sugar

• 7

  Place the sheet tray directly on the grill grate and bake the galette for 15 to 20 minutes until the crust is golden brown and the cheesecake filling has set.

  Grill: 350 ˚F

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• 8

  Serve galette warm with ice cream. Enjoy!

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  Ingredients

  • vanilla ice cream, for serving