Cherry Galette

photo 2

“You’re like my dog” is the phrase most directed at me on the 4th of July. I’ve never liked fireworks. While kids used to scatter with their arms in the air to catch the parachute man, which had just been launched in a fiery ball, I would run for cover, afraid it would fall on my head.

I found refuge helping whoever was in the kitchen, making a cake spread with thick white frosting and meticulously covered in red and blue berries.

I’m older, but I still cringe along with the neighborhood dogs when the festive fireworks begin. This year I tried to be a good sport and go to a party down the street, but when I walked up and saw they were blowing up a couch with fireworks I retreated to make a cherry galette.

I sat and pitted the most perfectly ripe cherries, which stained my fingers purple. My cohort, who looked stunningly like Rosie the Riveter, worked the delicate spelt dough.

The result was a thick, flaky dough sparkling with turbinado sugar and filled with oozing, bright cherries. The sky boomed with fireworks in time with the flavors of cherry and almond dancing on my tastebuds.

Makes 1 Galette/Adapted from Sprouted Kitchen

For the dough

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 ounces (1 stick) of cold unsalted butter, cut into cubes
  • 2 teaspoons lemon juice
  • 2 tablespoons yogurt (we used plain)
  • 1/4 teaspoon almond extract
  • 2 tablespoons ice water

For the filling

  • 3 cups pitted cherries (about 1 lb.)
  • Pinch of salt
  • 2 teaspoons orange juice
  • 1 tablespoon unbleached all purpose flour
  • 1/4 teaspoon grated fresh nutmeg
  • 1/3 cup sugar

For the top

  • 1 egg
  • Splash of water
  • Sprinkle of Turbinado sugar

*Vanilla ice cream, lightly sweetened whipped cream or more yogurt for serving

In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar. Working swiftly, use a pastry blender or your fingertips to combine the butter into the flour until it looks like small peas. In a small bowl, mix the lemon juice, yogurt, extract and water. Add the wet mixture into the flour-butter mixture, careful not to overmix. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Halve and pit the cherries, tossing them into a bowl with a pinch of salt, orange juice, flour, nutmeg and sugar, and stir to combine.

On a lightly floured surface, roll out the dough to a 12-inch circle. (The dough is delicate and probably won’t be a real circle. It’s okay.) Transfer the circle to the parchment-lined baking sheet, and pile the cherry mixture in the center, leaving 2 inches around the edges. Pull the edges toward the middle, pleating the edges so they stick together. Julie’s looked a little crazy before going in the oven, but it turned out beautifully.

Mix the egg and water together, and brush it on the dough. Sprinkle the whole thing with turbinado sugar. Bake the galette on the middle rack for 40-45 minutes or until golden brown. Let cool slightly before serving.

 

 

 

Julie having a taste: the overflowing cherry juice is actually a blessing.
Julie having a taste: the overflowing cherry juice is actually a blessing.

 

 

 

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