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.