Cherry Galette

Here, have a recipe. This has been sitting in my drafts for months. I’m such a slacker.

Cherry Galette

pastry

  • 1¾ cups flour
  • ¾ tsp salt
  • ¾ cup butter
  • cold water

mix flour and salt together. cut in butter with pastry blender. add water 1 tbsp at a time until everything sticks. divide in half. put one half in the fridge to chill. put the other half in the freezer so you can skip the pastry-making step the next time you want to make this. or you can make something else with it. regardless, pre-prepared pie crust.

(sidenote: maybe someone told you pie crust is hard to make? it’s so not. it’s like 4 ingredients, and one of those is water. just don’t start kneading it like it’s bread dough and you’ll be good.)

cherry filling

  • 30 cherries, pitted and halved (cherry pitter, ftw)
  • ¼ cup sugar
  • 1 tsp almond extract
  • 1 tbsp lemon juice
  • 1 tbsp tapioca

mix everything together, and let sit until all the sugar has dissolved and cherries have macerated.

roll out pastry, place in pie plate. add filling. fold pastry into center over the filling.
brush with water and sprinkle with demerara sugar.

bake for ~30min at ~400°F. more or less. you know.

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