Posts Tagged ‘galette’

We had a big bag of Bing cherries from our cherry U-pick back in last May, sitting at the bottom of my freezer. In an attempt to clean it out of my freezer in a glorious way, I had planned to make cherry pie as dessert, to go with Honey Baked Ham dinner on Christmas Day.

Perfect, right?


I got sick… (and never been happier that Walgreen is open on Christmas Day!)

Needless to say, no pie on Christmas Day.

And then my children were taking turn getting sick. My pie mood was fading away, just thinking about the hassles of making two pie crust, fitting into pie pan, seal the edge, slit the top… (and cross my fingers that bottom crust is not soggy when it’s baked)… All too much for just making a cherry pie.

Then I suddenly thought of ONE word: GALETTE– The easy, open face pie with a rustic look. Yes!

I walked to the kitchen, put on my apron, rolled up my sleeves…

Hours later, five happy satisfied faces walking out of the kitchen. Happy New Year!

Sweet Cherry Galette

Sweet Cherry Galette (yields 1 galette, 4-6 serving)


For the Crust:
1 1/2 cup flour
3 tbsp sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter– dice into small cubes and freeze until ready to use
3-5 tbsp ice water

For the Filling:
4 cups Bing cherries, pitted (see note below)
3 tbsp sugar
3 tbsp fresh lemon juice
Zest of 1 lemon
1/8 tsp freshly ground nutmeg
1 tbsp cornstarch

1 egg– beaten for egg wash
Turbinado sugar– for sprinkle on top


  1. Sift flour, sugar and salt into a mixing bowl. Add frozen butter. Use fingers to break butter apart and rub into flour, until the mixture resembles coarse crumbs.
  2. Add just enough ice water, one tbsp at a time, until the dough just incorporated. Do not knead. Shape the dough into a disc. Wrap the dough with plastic wrap, chill in the fridge for at least 1 hour.
  3. Combine all filling ingredients in a different bowl.
  4. Roll out chilled pie dough to 12-14 inch diameter. Piling cherries to the center of the dough using a spoon. Spoon in 1 tbsp of the juice if desired but not all, as it will flood the galette, thus higher chance of soggy crust. Use a paper towel to soak up the juice if it’s flowing out the dough.
  5. Fold in the edge of the dough. Apply egg wash over the edge and sprinkle turbinado sugar. Bake in preheated 425F oven for 35-45 minutes, until the crust is golden brown.

Regina’s Note:

  • Butter: To produce flaky baked goods like pies, scones and biscuits, butter needs to be chilled and worked quickly into flour (so it will remain cold). I like to dice my butter into small cubes then freeze it before use. I take the frozen butter cubes (straight from freezer) and break apart in the flour. The small cube size not only speeds up freezing time, but also makes it easy to break apart/rub in flour even just with fingers.
  • Cherries: If you use frozen cherries like I did, be sure to thaw the cherries first. Drain the juice really well, because when lemon juice and sugar were added later, more liquid will draw out.
  • Baking position: Although the bottom crust wasn’t soggy, it could be browned more. Next time I should try changing baking position– bake galette at lower rack for maybe 25 minutes to brown bottom crust, then switch to upper rack for remaining baking time to brown the top.

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This was my first time making a rustic tart, or galette. I had an extra pie crust in the freezer from making chicken pot pie, and a big box of blackberries in my fridge, so making this dessert was even easier. What I like about this dessert is that you don’t have to trim off the dough to fit into a pie pan, perfectly fits my no-waste food goal.

Blackberry Rustic Tart/Galette

Blackberry Rustic Tart/Galette

Blackberry Rustic Tart/Galette (makes 1 tart)

1 pie crust

3 tbsp toasted ground almond
3 tbsp flour
3 tbsp sugar
3 cups blackberries
1/3 cup dried cherries
1 tsp lemon juice
2 tbsp sugar

extra sugar for sprinkling
egg wash


  1. Preheat oven to 425°F. Line a baking pan with silicon pat or parchment paper, then coat with cooking spray. Combine ground almond, flour and sugar.
  2. Roll out pie dough into a 12-13 inch circle between 2 sheets of plastic wrap (it makes transferring dough easy and less mess to clean) to 1/4 inch thick. Spread almond mixture evenly in the center of the dough, leaving a 2-inch border along the edge.
  3. Toss blackberries, dried cherries, lemon juice and sugar in a bowl. Spoon the fruit over the almond mixture. Fold the edge of the dough over towards the center, making pleats if necessary. Brush the edge with egg wash and sprinkle some more sugar on top of the fruits.
  4. Bake at 425°F for 15 minutes, then turn down to 350°F and bake for another 40-45 minutes, until the crust is golden brown. Transfer the tart with silicon pat/parchment paper onto rack to cool.

Regina’s Note:

  • You can use a combination of different fruits for the filling, such as different types of berries, plums, apricot, peach, apples etc.
  • The almond mixture not only keeps the bottom crust from getting soggy (especially when you’re using juicy fruits), but also adds flavor and texture.
Blackberry Rustic Tart: almond mixture as a base.

Blackberry Rustic Tart: almond mixture as a base.

Blackberry Rustic Tart: ready to bake.

Blackberry Rustic Tart: ready to bake.

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