Cherry Galette

Perhaps I have not mentioned it, but lately, I've been bitten by the cooking bug! And this weekend, I embarked on my own culinary adventure to make this delicious dessert from an old Better Homes and Gardens magazine. I've also been checking out a bunch of the Bon Appétit magazines from the library and they inspire me so much!!

BH&G's recipe for this cherry galette is definitely a keeper, but it was pretty labor intensive due to one tiny step: pitting the cherries. Even with enlisting Cameron's help, it still took us a while!

The whole butcher block was spattered with the cherries' blood. "Where's the body?" dad asked on one of his trips through the kitchen. "That's classified information." Cam answered. "What did you think we were having for dinner?" I said.

Pre-Oven

Et voila! To accompany it, I also made some home-made frozen custard with the extra cherries mixed in. Cela a été très delicieux!! It was very delicious and there were compliments all around, much to my pleasure! Except for pitting the cherries, the recipe is fairly simple:

Ingredients:

dough:

• 1 1/4 c AP flour
• 1 stick cold butter, cubed
• 1 tbsp sugar
• 1/4 tsp salt

filling:

• 1 1/2 lbs sweet cherries, stemmed, pitted and halved
• 1/3 c sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/4 tsp almond extract
• 1/8 tsp salt

• cream or half-n-half for brushing

Instructions:

Combine dough ingredients in a food processor and pulse until it resembles course crumbs. Stream in 2 tbsp ice water until dough comes together (but not too much and don't overmix). Wrap in plastic and chill for 1 hour. Meanwhile, combine filling ingredients in a bowl and set aside. Roll out the dough to a 13-inch circle and transfer to parchment-covered tray. Pour filling in the middle, leaving a 2 inch border around the edges. Fold the edges up over the filling for a 9 inch wide galette. Brush with cream and sprinkle with sugar before baking at 375* for 50-55 minutes or until golden brown.