Yes I know, that is not any more but then most of all the cherry season…I hesitated (maybe too much so because it has been ages since the cherry season is over !) to present you with this recipe. And then, I told myself that I had really liked this pie rustic cherry, and she can always give you ideas for next year ! I’m also thinking (yes, yes it happens to me when even to think !) this tart can easily be done with cherries in syrup. So, if you have made reservations of cherries like me, why not open a pot and make a pie ?!

In short, you have not dreamed of, there is a lot of rosemary in this pie ! Yes, because I find that the cherries need to be accompanied in order not to feel too alone… and the rosemary goes so well !

Pie rustic cherry and rosemary {vegan}

For a tart Save Print Ingredients

  • 250 g of cherries, pitted
  • 40 g of cane sugar
  • A few sprigs of rosemary
  • 2 tablespoons of fine semolina
  • FOR THE DOUGH
  • 150 g whole meal flour of rye
  • 50 g whole meal flour of wheat
  • 8 cl of water
  • 5 tablespoons neutral oil
  • 1 g of salt
  • 2 tablespoons of cane sugar

 

Preparation

  • To make the dough, mix together the dry ingredients and then add the oil. Sand dough with fingertips, then add the water gradually. Work the dough to form a homogeneous mixture. Form a ball and let rest for 15 minutes to cool.
  • Preheat the oven to 180°.
  • Lower the dough on 3-4 mm thick, forming a circle.
  • Put the semolina on the pastry, leaving 4 cm on the edges.
  • Snip the rosemary and then add it with the cherries.Sprinkle with sugar.
  • Fold the edges of the dough over the cherries.
  • Bake for 25 minutes.

 

Written by Doc

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