Galettes are one of my favorite desserts. They can be made with most fruits including peaches, pears, apples, raspberries, and plumbs. Their simplicity and understated elegance add to their sumptuous flavor. Since we are in the middle of cherry season, I thought a Cherrie Galette was the perfect taste treat to feature today. Pick some cherries…roll some dough…eat some tart! Let’s get started.
What your kitchen counter needs to get started:
1/2 package of refrigerated pie dough. I usually grab the 14 oz Pillsbury package.
3 Tablespoons of granulated sugar, divided
1 1/2 teaspoons of cornstarch
3 1/2 cups of pitted Rainier cherries (you can use any kind that you want, but these are a little sweeter than other types of cherries. If you choose a different kind, increase your sugar by one tablespoon.)
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 1/2 teaspoons buttermilk (you can make your own by mixing 1 cup milk with 1 tablespoon white vinegar or lemon juice. Let it stand for 5-10 minutes before using)
1 tablespoon turbinado sugar (this is the coarser sugar often used on the top of muffins)
Lets get free form tarting!
Preheat the oven to 400 degrees. Pull out a baking sheet and line it with parchment paper. Unroll your pie dough onto the parchment and roll/form it into a 12 1/2 inch circle. Mix your cornstarch and 1 tablespoon of your granulated sugar with a whisk. Once whisked, sprinkle this mixture over the dough, but leave a 2-inch border. Now you want to mix your cherries, the other 2 tablespoons of granulated sugar, the lemon juice, and lemon rind. Spoon your cherry mixture onto the dough. Again make sure that you leave a 2 inch border. Fold the dough border over the edge of the cherry mixture. This isn’t a pie! The dough is only meant to fold over the edges of the cherries like a tart. It won’t cover the entire top! Press the dough edges softly to seal them. Next brush the edges of your dough with the buttermilk you made. Pull out the turbinado sugar and sprinkle this over the dough edges as well as the cherries in the center. Place your free form tart (galette) in the oven for 25 minutes or until you notice that the dough is slightly brown and the cherries are bubbling. Once you have whisked it from the oven…let it cool on the cookie sheet for 20 minutes. Now all you need is a plate, some vanilla bean ice cream, and a spoon! Oh, how I love European desserts!!!! This recipe comes from Cooking Light Magazine’s Cakes, Pies, & Cobblers 2014.
From The Mom in Me, MD