Rustic Sweet Cherry Galette
Is it bad that part of the reason I look forward to having children is that I’ll be able to cook and eat a greater variety of things?
Don’t look at me like that – let me explain.
Currently, it’s just the hubs and me. And hubby is picky.
So when it comes to making something he doesn’t like, I have to factor in that part where I’ll be the only one eating it. I can’t stand wasting food, so I pick my battles carefully!
I’m going to have to eat this entire galette by myself.
I’m not really complaining.
Once we do have kids though… he wants me to “cook whatever” and plans to just suffer through the things he doesn’t like in the interest of raising non-picky kids. Sounds weird but I’ll take it! Complete cooking freedom! Woooo!
In the meantime, the realm of fruit + breadlikethings is alllllll mine. And yours! If you like that sort of crazy thing.
So let’s get down to business.
Do you own a cherry pitter? I don’t, and until I saw this tip on how to pit cherries with a bottle and a chopstick, I didn’t use cherries for much beyond snacking.
Since finding that out… I think I’ve gone through about 12 pounds of cherries in this house. It’s been insane. And delicious.
One of my favorite ways to devour large amounts of any fruit is a galette. It’s like a pie without all the fuss. Plus, a galette cools down much faster than a pie, which means you can get to the devouring sooner!
This galette is mildly sweet with a super flaky crust. There’s a dash of almond extract in there because I love that flavor combination. It’s not enough to taste almondy really, but it gives the cherries that extra somethin’ somethin’.
Rustic Sweet Cherry Galette
Adapted from Martha Stewart's Cooking School
I use Martha Stewart's pate brisee recipe, which makes enough for two crusts. The extra one will keep in the freezer for a month, so you're ready to go when your next craving strikes!
Serves: 6-8
Ingredients
- one 9 or 10" pie crust, chilled
- 2 lbs cherries, pitted (a little over 4 cups)
- 1/2 cup sugar
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon almond extract
- 1 large egg beaten with 1 tablespoon heavy cream, for brushing
- coarse sugar, for sprinkling
Method
- Preheat oven to 375 degrees F. Take the dough out of the fridge and let it sit for about 10 minutes before rolling out. On a piece of parchment paper, roll the dough out to a 14-inch round (rough edges are ok). Transfer the dough on its parchment to a rimmed sheet pan and put in the fridge for 15 minutes.
- In a medium bowl, stir together the cherries, sugar, cornstarch, lemon juice, salt and almond extract. Remove the dough from the fridge and pile the fruit in the center, leaving about a 1 1/2-inch border all the way around. Fold the border up around the fruit, letting it fall into creases naturally.
- Brush the edges of the galette with the egg wash, and sprinkle the crust generously with the coarse sugar. Bake until the crust is golden brown and the filling is bubbling in the center, 1 - 1 1/4 hours (mine finished in about 1 hour 10 minutes). Be sure to bake until the juices are bubbling, otherwise the cornstarch won't have activated and thickened the juices.
- Remove the pan from the oven and cool for 15 minutes on a wire rack. After that, transfer the parchment directly to the wire rack to cool completely before serving.
Posted in: Dessert, Fruit, Pies, Summer, Vegetarian
8 Responses to “Rustic Sweet Cherry Galette”
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[...] Nothing brings my boys back home faster than a “Pizza’s in the oven!” text, and once I’ve got ‘em, it’s a no brainer to keep in here with a scoop of homemade‘Cherry Garcia’ Ice Cream atop a warm from the oven cherry galette for dessert. I found a delightful recipe, as well as a cherry pitting technique here (http://kitchenetteblog.com/2012/07/rustic-sweet-cherry-galette/) [...]
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Hey! Thanks for stopping by Kitchenette. I'm Brittany, a graphic designer who's hopelessly addicted to food, cooking, and talking your ear off about both of them.
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Ha! I totally understand, I have a picky husband too, and most of the time I make stuff he doesn’t like and I have to either throw it out or eat it myself. Grate galette, I’ve made a few in my day, never with cherries, gotta try it.
Well if he doesn’t like galettes, you shouldn’t have any problem eating this one on your own.
Wow, looks absolutely beautiful!
Thanks mom!
Looks great! I make my own pastry and repleace the cheries with mulberies that I grow in my backyard. Add some ginger and cinnamon. THE BEST EVER!
I just have to try this one, too!
Ooh sounds delicious!
Not weird at all. I’m lucky that my husband is not a picky eater. Hopefully one day when we have kids they won’t be picky either. But look at that mouthwatering cherry galette that you get to eat all by yourself:) Thanks for being a part of the YBR.
Thanks Nancy!