Cherry Pistachio Galette
Hello again, it's me. I know it's been a little while since my last post and I apologize for the delay. Work has been keeping me very busy and the heat has kept me outta the kitchen. No air conditioning in a brick building is putting a real damper on my baking. A 85 degree living space BEFORE turning on an oven is quite depressing. Since summer is upon us and fresh fruits are showing up at our local supermarkets, I thought June was the perfect month to feature cherries! I don’t often bake with cherries, but I do love fruit desserts because they are naturally sweet! This summer has bloomed into a love affair between me and galettes. For those of you unfamiliar with this term, a galette comes from the French word galet, meaning a smooth, flat pebble. The very earliest breads and simple flat cakes or pastries were often given the name galette. Modern-day galettes usually refer to a free-formed rustic tart; One single piece of pie dough, with edges folded up and over delicious fresh fruits or savory fillings!
A couple of months ago I made these miniature Strawberry Rhubarb + Honey Galettes and was hooked! I created this Cherry Pistachio Galette recipe from scratch, after studying many galette recipes on the hunt for the perfect crust. This amazing treat is full of sweet and tart cherries, fresh lemon zest, a little bit of coconut sugar, almond flour and chopped pistachios all tucked away in a buttery flaky crust.
This recipe makes 1 small galette that serves about 4. Hint: The lovely thing about galettes is that if you’re not comfortable making your own dough, you can always use store bought…although I highly encourage you to at least give it a try before you say it’s too hard!
CHERRY PISTACHIO GALETTE
- 1\2 pound washed, pitted and sliced fresh cherries
- 2 teaspoon fresh lemon zest
- Juice from 1\2 a small lemon
- 2 TB coconut sugar
- 2 TB almond flour
- Raw sugar
- Half and half
- 1\3 cup finely chopped pistachios
3 oz. all purpose flour
2 oz. butter cut into small cubes and chilled
- 1 oz. ice cold water
- 1/4 teaspoon salt
- Wash your cherries, remove pits and slice about half of them into quarters or slivers.
- In a bowl mix together your cherries, lemon juice, lemon zest, 1\4 cup finely chopped pistachios, coconut sugar and almond flour... set aside.
- Weigh out your flour, add your chilled butter cubes and using a fork or fingers crumble butter cubes until your flour mixture is crumbly.
- Mix your salt into 1 oz of very cold water.
- Add salt water mix to crumbly flour and with hands gently form a ball. If you're not familiar with making pie crusts this may not come naturally. If you really need more moisture add a tiny drop of cold water. Avoid adding water because you do not want a wet dough. The 3-2-1 oz proportions should be perfect if properly weighed out.
- On a floury surface work your dough until it all comes together and then pat it into a disk about an inch thick and place in freezer while you preheat your oven to 375.
- Roll out dough on floury surface into a circle about 7-10 inches across. Avoid rolling out your dough too thin, or you may get a leaky galette with a soggy crust... and nobody wants that :)
- Spoon out your cherry mix into center of palette leaving a few inches of dough around it.
- Gently fold each edge towards the center of your galette, leaving the center exposed. I've only made a couple of these in my days but I'm slowly getting the hang of the folding and pleating to make the prettiest presentation possible.
- Brush all exposed dough with half and half, sprinkle with raw sugar and remaining finely chopped pistachios.
- Bake on a greased or parchment/silicone covered pan for between 25-35 minutes until crusht starts to brown and fruit is bubbling.
- Let cool, slice and serve!