Cherry Galette
Makes 1 galette, about 6 - 7 inches across. Serves 2.
Lana Del Rey crooned about her cherries, wine, rosemary, and thyme being ruined oh-so-poetically, but you can rest assured that no ingredients will remotely be ruined when you make this sweet + savoury summer bake!
Oh, and there will also be no rosemary on the ingredient list. :p
Ingredients
GROUP A: PASTRY
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1/4 tsp sea salt
1 1/2 tsp granulated sugar
6 tbsp salted butter, ice-cold (straight from the fridge right when it’s time to use it)
1/2 tsp apple cider vinegar
4 tsp cold water
GROUP B: FILLINGS
2 tsp tapioca starch
2 tsp lemon juice
1/2 tsp lemon zest
1/4 cup confectioner’s sugar
1/4 tsp vanilla extract
2 cups mixed fresh strawberries and fresh, pitted cherries
3 tbsp red wine
1 tsp dried and crushed thyme
GROUP C: TOPPING
1 egg, well beaten for egg wash
Confectioner’s sugar for dusting
Method
This is a slightly long read, but I promise it’s just really wordy, and not actually complicated at all.
Making the pastry: Sift together the two flours, salt, and sugar into a bowl. Cube the ice-cold butter. Set the dry ingredients and the cubed butter into the freezer while you prep everything else. Add the cold butter cubes to the dry mixture and work the butter into the flour by using your fingers so that the dough forms pea-sized crumbs. Form a well in the mixture and add the vinegar and the ice water to it. Working from the sides, gather the dough to center and mix well so it forms a ball. Transfer the dough to a piece of plastic wrap and flatten it slightly into a disc*. Wrap tightly and refrigerate for at least an hour.
Get out a rolling pin and lay out a piece of parchment paper or plastic wrap. Sprinkle it with flour, lay the dough disc on top, and sprinkle the disc with flour very lightly. Place plastic or parchment on top of the dough, if desired, and roll it into a rectangle. Now, fold the dough like a letter, putting the left side in and then the right on top of it. Wrap again and chill for 15 minutes.
Roll the dough out again into a rectangle, rotate clockwise, and fold like a letter again (to create layers). Do this whole process twice more (it will be four times total), then roll into a rectangle again. Wrap in plastic and refrigerate again for at least an hour. The dough can also be frozen for up to three weeks for future use**.
When ready to bake, remove the dough and roll it out into a rough rectangle between the parchment, flouring if needed. making a rustic rectangular circle. Roll gently, with strokes from the center, so that the rectangle is about 12 inches long or 1/8-inch thick. Carefully transfer the rolled pastry to a baking sheet and place it in the fridge to chill.
Make the filling: In a bowl, mix the tapioca starch, lemon juice, zest, sugar, red wine, thyme, and vanilla, then toss the fruit in, mixing gently to coat. Let it sit for a few minutes. Take the sheet pan from the fridge and using a slotted spoon, mound the berries into the center of the dough, leaving a 2-inch border. Leave the juice in the bowl. Fold up the edges of the pastry and place the pie pan in the freezer. Pour the juice into a saucepan and heat for a few minutes, just so that it reduces and is slightly thickened.
Bake the galette: Heat the oven to 400 F. Remove the pastry from the freezer and spoon the thickened juice over the berries, then brush the egg wash over the sides of it and sprinkle the sugar over it. Bake, rotating the sheet pan halfway through, for 45 to 60 minutes, until the pastry is golden, and the fruit juices are bubbling. Allow to cool on a wire rack for at least 20 minutes before slicing.
Notes:
* You can also divide the rectangle of dough in half before rolling it out, and split the filling in half, to create two smaller tarts. In that case, bake them 30 to 40 minutes, rotating the tray halfway.
** If you freeze the dough for long term use, just thaw it out in the refrigerator a day before using it.
Adapted from: https://food52.com/recipes/29923-cherry-blueberry-rustic-rye-galette
