Summer has finally arrived here on the Sunshine Coast! I am supremely grateful for all the rain “Junuary” brought for my garden, veggies, and rain barrel, but am happy to be able to have all the doors open wide and feel the breeze across my arms as I type.
Everything seems to be ripening earlier this year, including the cherries that loaded down my man’s grandparent’s tree. We got the call one day.. “they’re ready!” and off we went to pick 30 lbs of fresh, tree ripened cherries. I monkeyed my way up and balanced precariously on the fence to pick as many as could fit in my bucket (and in my mouth).
I love eating cherries fresh, but I really wanted to try making a cherry pie… buuuuuuut pie dough isn’t my forte (yet) so I opted for a galette instead. It’s like a rustic pie and shows off the beauty of the fruit so well!
I can’t wait to re-create this in all it’s peachy and blueberry glory when I can get my hot little hands on some.
Oh and don’t forget the ice cream. 🙂
If you liked this recipe you are going to love these ones!
Cherry Spelt Galette
- 1/2 cup cold butter
- 1 1/4 cups organic all purpose, unbleached spelt flour (also known as white spelt flour)
- 1 tbsp organic sugar
- 1/4 tsp sea salt
- 2-3 tbsp ice water
- 4 cups cherries pitted and halved
- 1/3 cup + 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- 1 egg + 1 tbsp water beaten together for egg wash
To make the dough
Fill a small bowl with water and put it into the freezer. In another small bowl, cut the butter into small pieces and put this bowl into the freezer as well.
In a medium bowl mix the flour, sugar and salt.
Remove the cut up butter from the freezer and add to the flour mixture. Using a pastry blender or a fork, mix until course, about the size of peas.
Remove the water from the freezer and add one tablespoon at a time until the dough starts to come together and stays formed when you pinch it.
Turn out the dough onto a lightly floured work surface and gently flatten, mix and form into a disk. Wrap the disk in plastic wrap and put it in the fridge for at least 2 hours.
To make the filling
In a medium bowl, mix the cherries, 1/3 cup of the sugar, lemon juice and salt. Toss to combine. Use a potato masher to mash the mixture a few times.
To assemble the galette
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Lightly moisten a work surface with water and line with a piece of wax paper. Lightly flour the wax paper and place the chilled dough onto it. Roll the dough out to a 12-inch round.
Place dough onto the parchment lined baking sheet. Place the cherry filling into the middle of the dough, leaving a 2-inch border. Fold and pleat the edge up around the filling. Brush the dough with egg wash and sprinkle with the remaining 1 tbsp of brown sugar.
Bake for 40 minutes or until crust is golden brown. Let cool slightly before serving.
Pie dough can be made ahead of time and/or stored in the freezer until you are ready to bake!