Cherry Galette

The short, but oh so sweet, cherry season has finally arrived and I scooped up a pint of these bite-sized goodies at my local Farmer's Market.  Nothing says June like the taste of cherries, strawberries and lemonade..so, so yummy.

After eating these ruby gems by the handful, I took a cups-worth and turned them into a galette for a weekend dessert.  Not too sweet, a tiny bit tart, but very, very refreshing.  This makes an easy addition to any early-summer dinner...and it is particularly tasty when served with whipped cream/powdered sugar and chopped almonds.

Your children will find making the dough a seamless task, and I'm sure won't have too much help finding a volunteer to tear apart the cherries (I do this instead of chopping them - it's more fun and easier).  So not only is this a good and good-for-you dessert, it's also fun to make and one that the entire family can work on together.

 

Cherry Galette, my recipe

1 1/2 cups whole wheat pastry flour

1/2 cup sweetened coconut

1/2 cup butter, frozen and grated

4 tbsp cold milk

2 tbsp maple syrup

1/2 tsp salt

1 1/2 cups cherries, torn and pitted

1 tsp grated lemon zest

2 tbsp sugar

1 tbsp corn starch or arrowroot flour

Chopped walnuts (optional)

Whipped cream (optional)

Powdered sugar (optional)

~ Combine the flour, coconut and salt in a medium sized mixing bowl and set aside.

~ Grate the frozen butter on a box grater.  Add it to the flour mixture and incorporate with your hands until you have a mealy mixture in the bowl.  

~ In a glass measuring cup combine the milk and maple syrup.  Stir well and add to the flour mixture.

~ Combine to form a soft dough.  Place in the fridge to chill for 5 minutes so the dough isn't too sticky.

~ Once chilled, lightly dust the counter-top with flour and pat the dough down to 1/2" thick and formed into a circle.  Set aside.

~ Pre-heat the oven to 400 degrees.

~ Combine the cherries, lemon zest, sugar and arrowroot powder (or corn starch) in a small mixing bowl.  Scoop the mixture into the centre of the dough and bring up the sides of the dough to partially cover the cherry mixture.

~ Bake for 30-35 minutes or until the crust is a golden brown colour.  Allow to cool and serve slightly warmed or at room temperature with whipped cream/powdered sugar and chopped walnuts.

~ Enjoy!

Comments

[allison]

Ah man.... I am so envious, we are in winter depths here and those cherries are screaming SUMMER.... Eat a huge slice for me... dont worry the calories will magically fly to Africa and plant themselves on my hips......

[Wendy]

You're supposed to combine the milk and maple syrup, but I don't see any milk in the ingredient list?

[Jan Scott]

Oh my gosh..youre so right! I completely forgot it (thats what happens when I try to get my post done in advance!). Thanks for letting me know..Im amending the recipe now. :)

[Jan Scott]

I see what Ive done now...I had cold water instead of milk...thanks again for catching the error !On Wed, Jun 17, 2009 at 4:33 PM, The Mixing Bowl mixingbowlkids@gmail.com wrote:
Oh my gosh..youre so right! I completely forgot it (thats what happens when I try to get my post done in advance!). Thanks for letting me know..Im amending the recipe now. :)

[Heidi]

What company makes Whole Wheat Pastry Flour? I'm in TX and have been on the look-out for it but haven't found it yet. What would you suggest as a substitue if I can't find it? We love cherries too!

[Jan Scott]

Hi Heidi, Great question! Im in Canada and it took me a while to find whole wheat pastry flour here, but I was often seeing it on American food blogs/websites so Im surprised you cant find it.  The brand I use is called Oak Manor and Im quite certain its Canadian but you could look for that.  Also, I think you could order it from King Arthur Flour and theyll send it to you.  I hope this helps.....

[April]

Made this today...haven't eaten it yet. Love the idea of putting coconut in the crust!!