I love making galettes. They’re so easy to make, and the outcome is so delicious! They are both rustic and beautiful at the same time. I also love the crust to filling ratio😉.
Last week our local grocery store had both bing and ranier cherries on sale, so of course I had to buy them. The bags weren’t too full and I actually liked that. I knew I would be able to use them in a delicious dessert and also add them to yogurt and overnight oats. I did just that!
The difference between Bing and Ranier cherries:
Bing and Rainier cherries share some basic similarities. First, they are both sweet and undeniably tasty. This likeness may be because they are both “stemmed” from the same source, the Sweet Cherry Tree (Prunus avium). The Sweet Cherry Tree is sometimes called a bird cherry since the tree attracts many birds. Because of their appealing taste to many species, growers must be especially mindful of protecting the trees from hungry critters.
Both the Bing and Rainier cherries have enthusiastic fans. Truly the choice between the two is a win-win; each is delicious. Either one will infuse your meal, table, snack or dessert with some peak summer sweetness.
With that being said, I decided to use both varieties in this ambrosial dessert! This galette can be made with all bing or rainier. It is really just a matter of preference. Either will result in a nectarous treat for sure!
Ingredients for Crust:
- 1 ½ cups (213 grams) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine kosher salt
- 10 tablespoons (143 grams) cold unsalted butter, cut into small cubes
- 4-5 tablespoons ice water
Egg Wash and Sugar Topping:
- 1 large egg
- 1 tablespoon cold water
- 1 tablespoon Dermerara (or granulated sugar)
Intructions for Crust:
Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.
Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.
At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for one (1) hour.*
*Crust can be refrigerated overnight
When ready to use, remove pie crust from the refrigerator and roll into a 12″ circle and place on a parchment lined baking sheet.
Cherry Filling:
- 1¼ pounds (about 3 cups) cherries, pitted and halved
- ⅓ cup granulated sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ almond extract
- 2 tablespoons cold butter, cut into small cubes
Instructions:
Preheat your oven to 400° F.
Line a large baking tray with baking parchment paper and place the crust on the paper.
Remove pits from cherries and cut in half.
In a medium bowl stir the cherries, sugar, cornstarch, and salt until all the cherries are coated.
Add the extracts, and mix until combined.
Spoon the cherry mixture into the center of the pie crust, leaving a couple of inches of crust around the perimeter. Fold the edges of the crust toward the center, leaving an opening in the middle. Place the cubes of butter on top of the cherry mixture.
Fold the edges of the crust toward the center, leaving an opening in the middle.
Brush the egg wash over the crust and sprinkle with sugar.
Bake for 40-45 minutes (until crust is golden brown). Remove from oven an allow galette to cool.
Serve topped with vanilla ice cream (it’s delicious plain, but I highly recommend the ice cream😋).
I hope you make this easy and delicious galette. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!