Blueberry and Rainier Cherry Galette
Have you ever had Rainier cherries? They're amazing - I get so excited when they start showing up on the shelves at our local store. They're perfectly sweet, plump, firm little cherries - I prefer them over the bing variety any day. But I'll go back to the beginning - this blueberry and Rainier cherry galette was a happy accident. I was craving sour cherry pie - sour cherry anything, to be honest - and it turns out I'd missed the sour cherries. :( Sad face. I go away for ONE WEEK and POOF! They're gone. I learned from the farmer at the farmers market that you really need to be an insider here to get your hands on sour cherries - like there's a waiting list. No joke. You have to put your name on a call list to be notified when the cherries will be ready to pick, and then when the big day comes, you show up and wait your turn to have at the cherry trees. Yep - you pick them yourself. Last year the cherries were gone after ONE WEEKEND. I feel like I'm trying to get on a list to get backstage at a Rolling Stones concert, when really, I just want a sour cherry pie. Is that too much to ask? So now back to the Rainier cherries - these were a consolation prize. I saw them at the store, they were ridiculously expensive, and I bought them anyway. They were so good - they're special, and while I love snacking on them, I wanted to make something special with them. Something to rival a sour cherry pie (as if that's even possible). So I came up with this blueberry and Rainier cherry galette, and I can say this with enthusiasm -this is hands-down the best thing I've eaten all summer. The best part? It's so easy! It's way easier than a pie - and since it cools off relatively quickly after coming out of the oven, that means it's ready to consume that much faster. I may or may not have burned my tongue on this. The only drawback to this recipe - over the course of 2 days I ate half of this galette. That is the equivalent of HALF A STICK OF BUTTER. So wrong. But you know what? I don't care, and I'll do it again - in fact I've already done it again, as I've made this multiple times now. The filling is flexible - just make sure you use really fresh, ripe, beautiful fruit and you're good to go.
Blueberry and Rainier Cherry Galette
serves 6 (um...technically...but not really...eating 1/6th of this would be a tease and I'd want MORE)
- 1 recipe pâte brisée** recipe below
- 3/4 cup pitted and quartered Rainier cherries
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 Tbsp all purpose flour (plus more for rolling out the dough)
- 1/2 Tbsp fresh lemon juice
- pinch of salt
- 1 large egg, lightly beaten
- turbinado sugar
- Preheat your oven to 375 degrees and adjust a rack to the center of the oven. Make the crust. Roll out the pâte brisée dough on a lightly floured work surface - roll it out to about 8" in diameter, give or take. No need to be exact - this is supposed to be rustic! Transfer the dough to a parchment-lined rimmed baking sheet and refrigerate until you're ready to use it (up to an hour). Preheat your oven to 375 degrees while you make the filling.
- Make the filling. In a large bowl, toss the fruit with the sugar, flour, and lemon juice. Gently toss until the fruit is evenly coated.
- Pour the filling into the center of the prepared pie dough, leaving about a 2" border around the edges. Fold the sides of the dough up, pinching at the seams and folds to seal. Brush the beaten egg on top of the dough and sprinkle with turbinado sugar. Bake for about 30 minutes, until the crust is golden brown and the filling is bubbling. Transfer the pan to a cooling rack (leave the galette on the pan) to cool completely.
**My new favorite recipe for pâte brisée is adapted from Martha Stewart - it produces a perfectly buttery, flaky, delicious crust every time with very minimal effort.
adapted from Martha Stewart
makes 1 pie crust - if you're making a double-crusted pie, double this recipe
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 1 stick unsalted butter, very cold, cut into small cubes
- 3-4 Tbsp ice water
- In the bowl of a food processor, pulse the flour, salt, and sugar a few times to combine. Sprinkle the cubed butter over the flour. Pulse a few times until the mixture resembles coarse meal, but with large, pea-sized bits of butter (only takes a few pulses - don't overdo it). With the machine running, pour the ice water (I usually use the full 1/4 cup) into the feed tube in a slow, steady stream, and process until the dough starts to come together - NO MORE THAN 30 SECONDS. Test it - pinch it together with your fingers. If it's super crumbly, you can add another teaspoon or two of water. Pulse JUST until the dough holds together (there may still be crumbly bits of dough in there - it'll come together in a second).
- Dump the dough out onto a clean surface and form into a disc - if you need to, push the dough around with the heel of your hand to get all those crumbly bits to stick together and form a disc. Wrap tightly in plastic wrap and refrigerate for 1 hour or until ready to use (I've refrigerated mine up to 2 days, and you can even freeze it if you like - just double wrap it in plastic wrap and seal in a freezer bag).
- Before rolling out the cold dough, let it sit on the counter at room temp for a few minutes so it's soft enough to work with - you want cold dough, but it can't be rock hard if you want to roll it out nicely.
I mean, really - look at that CRUST!