Friday, September 7, 2012

Cherry Galette

There is nothing better than fresh cherries! And lucky for me, that is the only kind my husband will eat. (He refused to let me tell the story about how he indulged in an entire jar of Maraschino cherries when he was 10 which didn't end very well). Needless to say, he loves fresh cherries! 

Cherry Galette |

Unfortunately cherries can be expensive, even when they are in season. So, whenever I find them at the market or grocery store for a decent price, I pounce! The other issue, especially at the grocery store is that the bags are large, so you end up with a lot of cherries. And what should one do with all these cherries???? Cherry Pie! 

Cherry Galette |

The determination was there, but the time wasn't. I didn't have time to make all that crust (top and bottom layer). So, a cherry galette was born! 

Galette is a fancy alternative to a pie.  They are also great for using up fresh fruit, and making a small dessert for just the two of us. 

As we say farewell to cherry season, treat yourself to one last "hu-rah" with this recipe. Let me know what you think of these galettes!

Cherry Galette with a Hint of Lime

Adapted from Cooking Light
Yields: 6 servings
Prep Time: 30 minutes
Cook Time: 25-35 minutes

1 pre-made or homemade pie crust
4 cups of fresh cherries, pitted
1/2 teaspoon lime zest
3 tablespoons sugar, divided
1 teaspoon corn starch
1 tablespoon buttermilk
tablespoon turbinado sugar (raw sugar)

Whipped cream for serving

Start by pitting the cherries and placing into a bowl. Stir in the lime zest and 2 tablespoons of the sugar. Mix well and set aside for 30 minutes. Meanwhile, remove the pie crust from the refrigerator and lay on the counter.

Cherry Galette |

Preheat the oven to 400F. Roll out the pie crust to a 12 inch diameter crust. Line a baking sheet with parchment paper and place the prepared pie crust onto the paper. 

In a small bowl, whisk together the cornstarch and the remaining 1 tablespoon of sugar. Sprinkle this on the crust, leaving a 2 inch border. Drain the cherries of their juices and place in the center of the pie crust, leaving a 2 inch border. Fold the dough border over the cherries, pressing gently to seal. Brush the edges of the dough with buttermilk and sprinkle with the turbinado sugar.

Cherry Galette |www.kettlercuisine.comCherry Galette |

Bake in the oven for 25-35 minutes until the edges of the galette are golden brown. Remove from the oven and cool to room temperature until ready to serve.

Cherry Galette |

The small amount of lime zest is a fantastic addition to the flavor. Lemon could also be used in place of lime. 

Serve with a dollop of whipped cream or vanilla ice cream!

No comments:

Post a Comment