Monday, July 21, 2014

Rosie Makes A Cherry Galette.

 Cherries were $2.99/pound at Food Lion.
I grabbed several bags of cherries 
and hied home to create something.

There's definitely a Cherry Galette
 in the Hawthornes' immediate future.

 Pastry Dough
1 1/4 cups flour
1 1/2 tsp sugar
1/2 tsp Kosher salt
zest of 1 lemon
1 stick cold, unsalted butter, cut into small dice
1/4 cup Greek yogurt
3-4 TB ice cold water
Whisk flour, sugar, salt, and zest.
Cut in diced butter with pastry blender or fingers.
You don't want a homogeneous mixture.
You want sizes running from small peas to coarse meal.
This will give you a tender, flaky crust.
Add in yogurt, then water.
Stir to bring the mixture together,
then knead the mixture into a ball.
Flatten into a disk, cover with plastic, 
and refrigerate for at least an hour.


 Now for the filling.
 2 cups cherries, pitted and sliced
3 TB sugar
2 TB corstarch
juice of 1 lemon
1/2 cup sliced toasted almonds
Mix all together.

 Roll out the dough.
I'm making two small galettes.
If you do a pentagon shape and make the slits,
you might end up with a star. 
Place the doughs on parchment-lined baking sheets.
Pile up the cherry mixture in the center.

If you don't want to bother with making a star,
 you can just drape the edges free-form.
Brush pastry with 1 egg yolk mixed with 1 tsp water.
Sprinkle turbinado sugar over top.
Bake in a 400° oven for about 25 minutes.

 I made a star!


Catherine said...

To describe this only one word is needed..."delicious!" Blessings, Catherine

Rosie Hawthorne said...

Thank you, Catherine. It was!