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Almond and Sweet Cherry Galette

24 July, 2016

In the summer my family gathers for dinner in my mom’s garden. Under trees and strings of white lights we set out the family china and silver and each bring something delicious. My sister, Harlan, is the baker in our family. So I was really excited to see her cherry galette. It did not disappoint. The biggest surprise was that she baked it with the cherry pits in the fruit. I was skeptical but the flavor was better. This dessert is perfect for dinner al fresco; it is fresh, sweet and light. Harlan used farmer’s market cherries and it took her a few hours on a Saturday to bake. If you want to reduce the time,  make the pastry dough ahead of time and so then you only have to assemble and bake the day of.

This recipe is from the Smitten Kitchen Cookbook and is a perfect use of summer fruit. You can use cherries, strawberries, or peaches. If you are planning on buying peaches at the Boulder Farmer’s Market go early, as they sell out quickly in August when they are in season in Palisade, CO and in hot demand at the farmer’s markets.

Almond and Sweet Cherry Galette

Pastry: Smitten Kitchen’s favorite pastry recipe here or you can use store bought.

Filling:

1/3 cup sliced, slivered, or coarsely chopped almonds, blanched if you can get them 
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties

To Finish:

1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar (I used sugar in the raw)
Confectioners sugar, for dusting
Ice cream and/or toasted slivered almonds, to top

Make pastry: the dough should be refrigerated for at least an hour before you use it in this recipe. Because there is so much butter in this recipe you may have to put the pastry dough in and out of the freezer for a few seconds if it gets to warm to work with.

Make filling: finely grind almonds and flour in a food processor (if you use almond meal, you can just use a bowl and a spoon – and it just dawned on me that you could probably omit the flour). Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.

Prepare galette: preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture and sprinkle with coarse sugar.

Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning.  Cool, and serve with dusted powdered sugar or fresh whip cream.

Peach Galette

peache-galette

Strawberry Galette

stawberry-galette

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