Hello, old friends. I know I’ve been absent, but it’s been tough to get back into the swing of things after our glorious California vacation. We had a wonderful time on the other coast, soaking up the sun, eating our weigh in tacos (literally), and seeing a pair of good friends get married. We started in Sonoma, then worked our way down to LA. I’ve got plenty of photos to share at some point, of course, but for now, I proudly present the below photo of Kramer and me all dressed up and looking fine, if I do say so myself. We can look pretty good when we put the effort in, don’t you think? Funny enough, I’ve recently received a handful of comments chastising me for posting vacation photos. These particular readers feel that I am “forcing” people to scroll through too many vacation photos, and that it is “selfish” of me to do so. How dare I! How dare I post personal photos on my blog and not simply a recipe. How dare I use this space to not only write about the food I love to cook and bake, but share stories from my life? The nerve, really. I should have remembered that this isn’t my blog, but a public forum in which I am to test, develop, photograph, and write up recipes for the masses. That is apparently my only purpose, according to these jerks. That’s what they are: jerks. The vast majority of people who stumble across my little space are incredibly encouraging, super nice, and totally inspiring. So to you fine people, I say thank you very much for always making me feel like I can share and ramble and be myself here. To those few and far between who want to be rude: please just go somewhere else. The internet is full of wonderful places to find interesting things to cook. If you don’t want to stare into the sunglasses-clad eyes of my husband or myself, or gaze upon the mounds of tacos I ate in the past few weeks, I’m certainly not going to ~force~ you. For now, anyway.
Annnyway, galettes! Who doesn’t love a galette? I was recently inspired to make some of my own after working on this galette video with Yossy of Apt. 2B Baking Co. She makes it look so easy, and while I don’t find it quite as breezy as she seems to (you go girl), I do love that a galette is totally free form and open to interpretation. You don’t need to worry about much when you’re setting out to make a galette. It’s totally rustic, and meant to have that not-so-perfect charm to it. Folding over the edges of a galette is a wonderful dream compared to the pain in the ass that is folding over the edges of a pie that you are worried about making looking ab-so-lute-ly perfect, you know? In the summer, I know it can be daunting to turn on your oven, but there are often random cool days in between the sweltering ones, and on those days, I highly recommend turning the oven on for 45 minutes so you can bake yourself two of these golden, bubbling treats. I used cherries and raspberries here, but really, you can use any summer fruit you like, and in the fall, maybe hit up some pears and apples in place of the stone fruit. It will be equally delicious and smile-inducing, I promise.
Wedding food (yes, Kim had tacos at her wedding), wedding hangover food, road trip food, annnnd more tacos.
Okay – let’s make a crust.
I prefer to use my hands to make pie crust because I am lazy and hate washing my food processor. You are welcome to use yours, though, if you like.
I had never added eggs to my pie crust before, so this was an interesting recipe. I do think I’d rather just use water next time, but it definitely made for a richer-tasting crust.
The dreaded pitting of the cherries. Time consuming, but worth it.
I used sunshine raspberries in this tart, because I am a total sucker for anything unique/weird that I see at the grocery store. Regular ol’ red raspberries would work just fine for this galette, though.
Okay, time to roll.
Add your fruit.
Brush, sprinkle, bake.
That’s the good stuff.
Galettes: for when it’s too hot to bother with much else.
- 2⅔ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, chilled and cubed
- 2 eggs
- 1 tablespoon heavy cream or whole milk
- 4 cups sweet cherries, pitted and halved
- 2 cups raspberries
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon ground cinnamon
- ½ cup orange marmalade or apricot preserves, divided (optional)
- 1 egg, lightly beaten
- raw sugar, for sprinkling
- First, make your crust. In a large bowl, add your flour, sugar, and salt. Whisk together. Add in your cold, cubed butter, and using your hands, quickly cut the butter into the flour, until pea-sized crumbs form (though some big chunks of butter are still totally fine and encouraged). In a small bowl, whisk together your eggs and heavy cream or milk.
- Drizzle the egg mixture over the dough, and use a wooden spoon or your hands to bring the dough together (you can add another bit of cream if needed, but I doubt you will). Gently pat the dough together into one ball, then divide it in half and wrap each half tightly in plastic wrap, shaping each one into a flattened disc. Chill the dough for at least two hours, but overnight is always best for the flakiest results (I only chilled this batch for 2 hours and it turned out great, but dough is always easier to work with the longer it's been chilling).
- When you're ready to bake, preheat your oven to 400 degrees F. In a large bowl, combine the halved and pitted cherries, raspberries, sugar, cornstarch, and cinnamon. Toss and set aside. Line two baking sheets with parchment paper and set aside.
- On a lightly floured surface, roll out one disc of dough at a time to about a 12-inch round (keep one disc of dough in the fridge while you work on the other to keep it nice and cold). If using, gently spread ¼ cup of marmalade or preserves over the middle of your dough. Top with half of your fruit, leaving about a 2-inch border so that you can carefully fold up the dough around the fruit, like you're tucking it in. Galettes are rustic in nature, so don't worry about making it look absolutely perfect. Place one galette in the fridge or freezer while you work on the other.
- When ready, brush the edges of each galette with your beaten egg, then sprinkle with raw sugar (granulated or brown sugar also works). Bake for 40-45 minutes, until golden brown and bubbling. Let the galettes cool for at least 30 minutes before slicing and serving. Whipped cream or ice cream are highly encouraged but not necessary.
- If you're not serving immediately, let the galettes cool entirely, then cover and let sit at room temperature (if it's not too hot/humid in your kitchen) or in your fridge for up to 2 days. I like to slice my galette into 8 pieces separated by parchment paper before storing.