It is summer again and Jen bought some juicy organic Bing Cherries from the Tonnemaker farm stand in Woodinville, Wa. Bursting with flavor and color we decided to do some baking with these beauties.
First, Jen had an afternoon of canning cherries with her mama. I also requested boozy cherries, so Jen started soaking a batch of cherries in a honey whiskey. Then we were off to make our Rustic Cherry Galette.
Butter crust is the way to go because it is crumbly and delicious. We made a gluten-free version from Bob’s Red Mill, as well as a regular crust. Jen gave me a crust making lesson, as I am a less experienced pastry chef (I have had zero experience). She taught me the tricks to the trade.
After you have mixed up your crust, flatten it into a disk and wrap it in Saran Wrap. Let the crust chill for an hour plus.
While the crust is chilling, prep your cherries. Place your pitted cherries in a bowl and add the ingredients. Mix well and let the cherries sit in the fridge for at least 10 minutes, they need to fully macerate. I tasted my cherries just in case I wanted a kick more of citrus.
Once your crust is chilled, roll it out between two pieces of Saran Wrap. Place it onto a baking tray covered in parchment paper.
Add your cherry mixture to the center of the crust and fold up the edges (the fruit will be peeking through). Brush the egg wash on the crust and sprinkle with sugar.
Bake for 30 minutes, your crust will be golden and the cherries will start to burst.
Dish up and it’s time to enjoy.
Rustic Cherry Galette
This Cherry Galette is simply delicious with its citrus and spice pairing along with the perfect buttery crust.
Makes: 1 Galette; serves 4
- 1 ½ cups Pitted Bing Cherries
- 3 tablespoons of Brown Sugar
- 1 dash of Cinnamon
- 1/4 teaspoon of Sea Salt
- 1 teaspoon of Vanilla
- Zest of half a Lemon
- 1 1/2 teaspoons Lemon Juice; more if you like
- 1 Single Butter Pie Crust
- 1 Whisked Egg; plus 1 tablespoon of Milk
- Sugar for dusting the crust
- Make one single butter pie crust.
- Flatten the crust into a disk and wrap with Saran Wrap, chilling it in the refrigerator for at least 1 hour.
- Wash and pit the cherries, then measure out 1 1/2 cups of your cherries. Placing them into a mixing bowl.
- Measure out the brown sugar, corn starch, cinnamon, sea salt and vanilla adding them to the cherries. Zest half of a lemon and then juice the lemon. Measure and add your lemon juice plus the zest to the bowl. Incorporate all the ingredients and let the fruit sit in the refrigerator for at least 10 minutes.
- Preheat oven to 425 degrees. Prep your baking sheet by covering it with parchment paper.
- When your crust is chilled, roll it out between two pieces of Saran Wrap. Remove the Saran and place the crust on a baking sheet.
- Add the the fruit to the center of the crust and fold up the sides, so the center fruit is still exposed.
- Whisk an egg with a small amount of milk. Brush the egg mixture onto the crust and sprinkle with sugar.
- Bake for 30 minutes, the crust will be golden and fruit will be juicy. Let it rest for 10 minutes and enjoy.
That didn’t take long. It is time to make it again.