With a party in the works for the weekend it would be silly not to take advantage of all the local fruit farms in the neighbourhood. I was in the Okanagan this past week so it’s Summerland local cherries and they are screaming to be made into pie. I think it’s a match made in heaven, lets just hope the guests feel the same way 😉
First up on the list are these beautiful mini cherry galettes. Easy, fast and so good.
Summerland Cherry Galette (makes approx 12 mini galette)
- 2 cups pastry flour
- 1/4 tsp salt
- 3 tbsp sugar
- 3/4 cup butter (cold, cubed)
- 1/2cup water (cold)
Combine flour, sugar and salt together in a medium bowl. Cut butter into small cubes and add to flour mix. Add cold water a little at a time to form dough. Dough should not be wet or sticky. If dough is too dry add more cold water, 1 tbsp at a time, until dough is formed.
Wrap dough in plastic wrap, pressed out to a flat disk and chill in fridge for min 3 hours. At this point, make your cherry filling.
When ready to use dough, let stand at room temperature for 10 minutes. Roll out disk of dough on a lightly floured surface into 1/8 of an inch thickness. Once rolled use a 4″ round cookie cutter or any small bowl you can find and make round disks.
- 2 cups cherries
- 1 tsp butter
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp corn starch
- 1/2 cup sugar
- 1 tsp lemon juice
Cut cherries in half and remove pit. Toss cherries with lemon juice. Melt butter in a large saute pan over high heat, add cherries and cook until slightly soft. Reduce heat to medium-high, cook until cherries have softened and a considerable amount of juice as formed. Stir the corn starch, sugar and salt together. Add vanilla extract and dry ingredients to cherries and cook until thick, approx 3 minute. Remove from heat; let filling cool completely.
Once filling has cooled, place a small spoonful of cherry filling onto round dough disks and fold access dough over filling to form galette. Approx 8 folds. Place a whole cherry in middle of galette for a beautiful decor and finishing touch. Brush crust with egg wash (a mixture of egg yolk, cream and a pinch of salt). Place in freezer for about 15 minutes before baking to firm dough .
Place galettes in 425’f oven on a lined baking pan and bake for 15 minutes. Reduce oven temperature to 375’f and bake until crust is golden and filling is bubbling. Approx 45 min.
Let cool slightly, serve and enjoy!
Up next on blog…Spiced Plum Compote