When you wanna do water sports cause it's summer and it's hella hot out but you
can't swim and you're scared of water.
Sounds about right.
Former nightmares of being thrown into the deep end of the pool
by my evil brothers keep coming to mind.
You little shits scarred me for life, but that's ok,
I may spit in your desserts from time to time.
So I made this galette for my brother...
and it's pretty stellar.
it's got almond extract in the crust
cause cherries & almonds are a match made in heaven.
it's got a little cardamom to spice up your life
cause why not?
and it's got a scoop of ice scream on top
cause...there should be.
I'll take making a galette over a pie any day.
It's easier, faster, and less hassle.
Trust me dudes, make a galette, make all the galettes.
Use any fruit you want, mix fruits--the great thing about galettes
is you can experiment and play around with flavors.
Next up: mini peach and blackberry galettes.
Cherry Almond Galette
-your favorite single pie dough recipe, add 1/2 teaspoon almond extract to your dough
(mine is from America's Test Kitchen, press the link!)
-about 3 cups cherries, pitted & halved
-I used about 1/4 white sugar, but adapt amount to how sweet your cherries are
-1 tablespoon cornstarch or flour
-1/2 teaspoon cardamom (optional)
-pinch of salt
-a few tablespoons of jam (something on the mild side, like apricot jam is perfect here)
-a few tablespoons of crushed up graham crackers
-course sugar for sprinkling
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Roll out pie dough into roughly a 12" circle.
Place dough onto your parchment lined baking sheet.
I like to lightly roll mine back up with my rolling pin as a way to transfer it.
Pop it into the refrigerator cause we gotta work on that filling yo.
Mix together your cherries, sugar, cornstarch or flour, salt, and cardamom if using.
Prepare an egg wash by beating together your egg with a tablespoon of water.
Take your pie dough out of the refridgerator.
Spread a few tablespoons of jam onto the galette, leaving about a
1 1/2" border around the edge.
Sprinkle and gently press down enough graham cracker crumbs to lightly
see the jam peeking through. This will soak up the juices from the fruit
so your galette isn't a hot mess! Let's be honest, a little hot mess ain't so bad though.
Spread your fruit filling out onto your jam/graham cracker layer.
Fold the edges of the pastry over the filling.
Gently brush your dough with the egg wash and
sprinkle with course sugar.
Pop that bad boy into your preheated oven for about 30-40 minutes or until
deep golden brown and the juices are bubbling.
Cool slightly before serving..with vanilla ice cream of course.