Hello and nice to meet you!
My name is Emily and this is my first time as a blogger for Dandy Boutique and I’m so happy to be here sharing a delicious Cherry Pistachio Galette as my introduction. I began my baking blog, My Floury Things about 7 months ago as a personal project. In January of last year, I relocated from Charleston to Seattle and decided to invest in a new camera to pursue my love of lifestyle portrait photography. Being in this large, moody city, I have found it quite difficult to make creative connections. (Yes, the “Seattle freeze” is real) With an amazing new camera and no one to shoot… I decided I had to shoot SOMETHING and that brought up my 2nd love, baking.
Baking has been something I’ve done most of my life. With the start of my blog, I really wanted to become more comfortable conforming existing recipes, bake recipes out of my comfort zone, and even write some of my own recipes! One of the main reasons I love baking is because of its methodical nature. While you can toss some vanilla extract and a teaspoon of cinnamon in most recipes with success, changing its core measurements or ingredients such as flour, eggs or baking powder can have a devastating effect if not done properly. As a perfectionist, baking has taught me a lot… crying over a flat loaf of bread is pretty pathetic, right? Exactly.
Since summer is upon us and fresh fruits are showing up at our local supermarkets, I thought June was the perfect month to feature cherries! I don’t often bake with cherries, but I do love fruit desserts because they are naturally sweet! This summer has bloomed into a love affair between me and galettes. For those of you unfamiliar with this term, a galette comes from the French word galet, meaning a smooth, flat pebble. The very earliest breads and simple flat cakes or pastries were often given the name galette. Modern-day galettes usually refer to a free-formed rustic tart; 0ne single piece of pie dough, with edges folded up and over delicious fresh fruits or savory fillings!
A couple of months ago I made these miniature Strawberry Rhubarb + Honey Galettes and was hooked! I created this Cherry Pistachio Galette recipe from scratch, after studying many galette recipes on the hunt for the perfect crust. This amazing treat is full of sweet and tart cherries, fresh lemon zest, a little bit of coconut sugar, almond flour and chopped pistachios all tucked away in a buttery flaky crust. This recipe makes 1 small galette that serves about 4. Hint: The lovely thing about galettes is that if you’re not comfortable making your own dough, you can always use store bought…although I highly encourage you to at least give it a try before you say it’s too hard!
I hope you enjoy this recipe, and can’t wait to know what you think! Until next time- Emily.
1\2 pound washed, pitted and sliced fresh cherries
2 teaspoons fresh lemon zest
Juice from half a small lemon
2 TB coconut sugar
2 TB almond flour
1\3 cup finely chopped pistachios
Half & Half cream
3 oz. all purpose flour
2 oz. butter cut into small cubes and chilled
1 oz. ice cold water
1/4 teaspoon salt
- Wash your cherries, remove pits and slice about half of them into quarters. I like a variety of sizes.
- In a bowl mix together your cherries, lemon juice, lemon zest, 1\4 cup finely chopped pistachios, coconut sugar and almond flour… set aside.
- Weigh out your flour, add your chilled butter cubes and using a fork or fingers crumble butter cubes until your flour mixture is crumbly.
- Mix salt into 1 oz of very cold water.
- Add salt water to flour mix and with your hands gently form a ball. If you’re not familiar with making pie dough this may seem weird because your dough will be a bit chunky and may not feel wet enough. If you really need more moisture in order for the dough to hold together, add a couple drops of cold water. The 3-2-1 oz proportions should produce a perfect dough if weighed out properly.
- On a floury surface work your dough until it all comes together, working quickly to avoid melting the butter. Form and pat into a disk about an inch thick, wrap in plastic and place in freezer while you preheat your oven to 375F.
- After dough has chilled for about 15 minutes and oven is hot, roll out dough on floury surface into a circle about 7-10 inches across. Avoid rolling out your dough too thin, or you may get a leaky galette with a soggy crust… and nobody wants that 🙂 Place your dough round on baking surface (I use a tray with parchment or a silicone baking mat) as it will be very hard to move once filled.
- Spoon out your cherry mix into center of galette leaving a few inches of dough around it.
- Gently fold each edge towards the center of your galette, leaving the center exposed. I’ve only made a couple of these in my days but I’m slowly getting the hang of the folding and pleats to make the prettiest presentation possible. They don’t call these ‘rustic’ for nothing!
- Brush all exposed dough with half & half cream, sprinkle with raw sugar and remaining finely chopped pistachios.
- Bake on greased or parchment/silicone covered pan for between 25-35 minutes until crust becomes lightly golden brown and the fruit is bubbling.
- Let cool, slice and serve!