Cherry Galette

I bought a new toy last week – a cherry stone remover.  Since then everybody in our block had a chance to get tired of everything cherry, my family cannot look at cherries any more, though I feel  like I haven’t even started yet.  That thing is SO cool! You can load it with about 30 cherries at once and pit them in seconds! Here is one of the recipes that came out of all that.

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CHERRY GALETTE

INGREDIENTS:

Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
  •  1/2 cup ice water

Filling:

  • 4 cups pitted cherries
  • ¼ cup + 2 tbs sugar
  • Zest of 1 lemon
  • 2 tbs corn starch
  • ¼ cup buttermilk
  • ½ tsp cinnamon
  • ½ tsp brown sugar

Yields: 2 galettes

DIRECTIONS:

Prepare the dough. In the food processor combine flour, sugar, salt, and butter.  Pulse until mixture resembles coarse meal.  Add water and pulse to get a crumbly dough.  Transfer the dough into two plastic wraps and form into ¾ inch thick disks.  Wrap and refrigerate for about 30 minutes.

Preheat the oven to 400⁰F /200⁰C.

Prepare the filling.  Sprinkle cherries with the lemon zest and ¼ cup of sugar.  Mix to incorporate. In a separate bowl mix corn starch and 2 tbs sugar.

Assemble the galettes.    Roll each disk to a circle, 12 inches/ 30 cm in diameter.  Sprinkle the middle with the starch and sugar mixture, leaving about 2 inches/ 5 cm from the edges.  Brush that space around the edges with buttermilk.  Place the filling on the sprinkled area and fold the dough around it.  You can fold it any way you want – from clumsy to neat – it will look gorgeous in the end any way. Pinch the folded edges, so that the filling doesn’t leak out while baking.

Brush the dough of the galettes with remaining buttermilk and sprinkle with brown sugar and cinnamon.

Bake for 30-35 minutes at 400⁰F /200⁰C until golden brown. Let cool for about 20 minutes.  Sprinkle with powdered sugar if desired.

32 comments

  1. dianeskitchentable says:

    You know I’ve always wondered if those things actually work …and “how” they work. Seems wonderful & I think I’ll have to get one to try for myself. Love cherries & that galette looks wonderful.

    • Anastasia says:

      It’s really easy to use, though not perfect. Sometimes you have to help a pitted cherry with your finger to get out. But I think it still is much faster than doing it by hand, or one at a time.

  2. Yvette says:

    I love open pies as desserts, and it looks delicious! Cherries are one of my favourites when in season, and I usually don’t bake with them as I have all intentions to make something but they’re all gone in a blink! Happy you found a new gadget for the kitchen! Always sparks a little inspiration! x

  3. Bob Vivant says:

    Beautiful! Like Yvette, my cherries don’t usually last long enough to make it into a dessert, but I’m going to pick some up at the farmers market this week and try your recipe. It sounds so delicious–thank you!

  4. Michelle says:

    Oh beautiful! I am intrigued by this cherry pitter you got—we have only a one-at-a-time tool. Which is slow. Very slow.

    • Anastasia says:

      Yes, this one was worth the investment considering that I had to work with a whole box of cherries! I’m in love with the thing!

  5. Ann Mah says:

    Oh, I love the multi-cherry action! I’ve been pitting cherries with a knife, which takes FOREVER. Your tart is beautiful and rustic!

  6. Sara says:

    I have one similar to yours that screws on the table with a clamp–but it might not be quite as fast as yours. A big pitter like that, though it’s something you only a use a few weeks out of the year, is great to have! And I love galettes. They are so casual yet elegant at the same time. I need to get my cherry post up while we’re still flush with these beauties!

    • Anastasia says:

      I know what you mean about a few weeks – my husband is so against single-purpose utensils… But he stopped complaining after he saw pitted cherries jumping out of the thing ;-)

      • Sara says:

        I feel that way too, but I did just buy a strawberry huller. It’s tiny though so it doesn’t count. I do hate my pitter takes up, but…Tell your husband you can use it for olives!

  7. frugalfeeding says:

    This is definitely for me! I once ate 80 cherries in one sitting :D. A great galette! Looks so rustic and delicious. Congrats on the stone remover :D

  8. notsoskinnycook says:

    Hi Anastasia I nominated you for a Versatile blogger award on my blog. If it is okay with you I am borrowing your beautiful picture of your cherry galette to link with your bog. Please let me know if this is alright…

  9. gwynnem says:

    Wow! I LOVE your recipes and your food photography. Can’t wait to read more…and if you have advice on how to photograph food better, I’d love to learn more.

    • Anastasia says:

      Thanks so much for the compliments! I feel my food photography is so far from being cool,that I don’t even have any good advises, besides possibly the light – I can never get a decent shot when it’s dark in the room…

  10. gwynnem says:

    Do you use artificial lighting at all? My apartment is always so dark when I’m done making food. Your lighting looks natural, but maybe there’s a super secret artificial light that makes photos like yours pop?

    • Anastasia says:

      I tried to, but I guess you really need to invest into photographer’s lamps, because the cheaper ones (that I bought) don’t really make it work. No, I just take photos by the window, or outside..

    • Anastasia says:

      I tried to, but I guess you really need to invest into photographer’s lamps, because the cheaper ones (that I bought) don’t really make it work. No, I just take photos by the window, or outside.. Plus I’m almost always take photos of leftovers, not the actual dinner ;-)

    • Anastasia says:

      I tried to, but I guess you really need to invest into photographer’s lamps, because the cheaper ones (that I bought) don’t really make it work. No, I just take photos by the window, or outside.. Plus I’m almost always take photos of leftovers, not the actual dinner ;-)
      I think your photos look lovely! Pretty impressive for evening shots, actually!

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