one 12” galette
It’s cherry season, folks, and as I mentioned here, there’s a cherry tree in my driveway. Sooooo, that means I made something even easier than pie. AKA a galette, which sounds way more complex because it’s a French word, but it’s even easier than pie, and pie is pretty darn easy. I think of a galette as a rustic hand pie, but galette sounds cooler, so yeah, I’m going to go with that.
Anywho, cherries + rhubarb + rosemary = sweet but not too sweet happiness. The rosemary in this confection totally makes it. It was honestly a last minute idea, but man was it ever a good one. I think the dessert gods whispered to my unconscious telling me I will think of myself as a genius if I added rosemary.
I made this galette for Father’s Day because my step-dad is the ultimate cherry lover. Anything with cherries is pretty much fair game for that guy. And the fact that I picked these cherries a mere 24 hours before making them into a crunchy, chewy, sweet confection made is 100x better! Who doesn’t love free produce they can pick literally out their front door? It’s totally a dream come true.
Enough writing because at this point I’m babbling away as I do/I think my college writing skills have gone into hibernation after getting out of school for spring. That is BAD NEWS, so I’ll try harder next time. Just go on and make this galette (hopefully with local cherries if you live in an area with them!). Maybe even go around wherever you live and hunt for cherry trees! Eeee so exciting, I tell you!
OH, also…invest in a cherry pitter if you want anything to do with turning fresh cherries into treats/just need to pit large quantities of them. It will make you a happy human.
Let’s get a pittin’!
Active time: 40 minutes Inactive time: 1 hour 30 minutes (ish) Total time: 2 hours 10 minutes
What you’ll need:
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
4-6 tablespoons cold water
3/4 cup chopped rhubarb
3 1/2 cups pitted sweet cherries (tart would be tasty too!), halved
1 teaspoon chopped, fresh rosemary
2 tablespoons + 2 teaspoons brown sugar, divided
2 tablespoons flour
1/4 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1 egg, beaten
To make the crust, stir together the flours and salt. Using a pie cutter or fork, cut the butter into the flour until the largest lumps in the mixture look like little peas. Add the water 1 tablespoon at a time and bring the mixture together with your hands until it forms a dough. You want the dough to stick together nicely, but be nowhere near sticky. It’s okay if it falls apart a little bit, because once it’s refrigerated, it will meld together a bit nicer. Form the dough into a ball, squash it a little bit so it’s flat(ish), and then wrap it up in plastic wrap. Stick it in the fridge for at leas one hour.
For the filling, mix the rhubarb, cherries, rosemary, 2 tablespoons brown sugar, flour, lemon zest, lemon juice, and salt together in a large bowl until the sugar and flour is evenly coating all the fruit!
Preheat an oven to 375˚F and place a rack in the middle. Line a baking sheet (I used a round one) with parchment paper.
On a lightly floured surface, roll the chilled pie dough into a 12” circle. It should be about 1/4” in thickness. Scoop the filling into the middle of the dough and then spread it out so you’re left with about 2” of dough surrounding the filling. Fold the dough over onto the filling (make sure it doesn’t look too perfect 😉 ). Brush the folded dough with your egg wash and sprinkle with the remaining 2 teaspoons of brown sugar. Put your unbaked galette on the parchment-lined baking sheet and place in the oven for 30-45 minutes, or until the dough is golden and the filling is still a bit juicy.
Wait for the crust to cool and then DEVOUR…preferably with vanilla ice cream!
Recipe adapted from She Wears Many Hats