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Sunday
Jun092013

CHERRY ALMOND GALETTE

cherry galette . sprouted kitchen

"Are you ready?" I asked Matt. He and I have intermittent conversations about his life. I feel like he trusts me, or at least respects me enough to tell me what's going on in his life despite us only seeing each other one or two days a week at work. As jobs go, I am the girl who goes in super shy - like, this girl is creepy-quiet shy. I observe and perceive, pick out the people I feel are reliable, good people, no drama and only then do I open up and show my colors. The sass comes through, I'll bust out my moves to Michael Jackson's Thriller when it pipes through the speakers, because I know you'll laugh (you = my trusted people). I am pleasant to everyone, but to the handful that I see will give back to me in conversation, I try to communicate that I care about them and want to hear about their story. Matt tells me about his life. Or as much as you can tell in the ten minutes here or there while we're working beside each other in a given shift. He's told me that he found the "little lady" (his words) he'd like to spend his life with, and how he now needs to figure out how to buy a ring. We talked rings, he worried a bit when someone told him the cliche, "It should be four months of your income." I told him that doesn't mean anything. Because I'm a ring whisperer? No. Because it doesn't mean anything. All I asked was if he was ready. "What?! What do I need to be ready for?!" he panicked.

I don't know that anyone can warn you for how complicated and humbling and broken and outrageously fun and sometimes dark and sharpening marriage is. Our struggles are different than what Matt and the little ladys' will be, but there will be some. It's built to be that way, the refining of ourselves by exposing weakness, building the other up, being torn down and doing it again to become better, truer, finer versions of us. Like a knife against stone, friction that yields a better product. Iron sharpening iron. Being known and loved... is it my place to prompt him of this? So, I just asked if he was ready, because really, I haven't figured it all out, but being ready or not is all you need to know. You say yes to fighting for this person. Everyday. Not how many thousands of dollars you have for a ring, my friend.

I appreciate new people, new perspective, new stories. It makes me intentional and aware about the things going on in my own life that sometimes fly by in routine.

On a completely unrelated note, this was my first time with a galette. I don't love pie crust - as a treat or making it. It's a little stressy to me. Keep all the ingredients super cold! Don't touch it too much! But I have had this on the brain for other crust loving people in my life. And because I think they look rustically gorgeous. I like the cherry and almond pairing and tried to pull that through with the extract, but it is quite subtle. Even still, I wouldn't add more because too much extract doesn't really make it taste more almond-y, it just gets sort of bitter. The crust has a gentle yield to it from the bit of yogurt but there is still a nice crunch to the edge. The vanilla ice cream is not an optional ingredient here - I can't imagine this not a la mode, then again you're getting your report from an ice cream girl, not a crust girl so I'll leave that up to you.

cherry galette . sprouted kitchen

cherry galette . sprouted kitchen

cherry galette . sprouted kitchen

CHERRY ALMOND GALETTE // Serves 6

A dough adaptation from Smitten Kitchen 

I know the tool is only useful for a short season, but owning a cherry pitter for situations like this, fruit salad or cherry cocktails has been well worth it. I can't find the brand I own but this one has pretty good reviews. 

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 Tbsp. natural cane sugar
  • 1/2 tsp. sea salt
  • 4 oz. / 1 stick cold unsalted butter, cut in cubes
  • 2 tsp. lemon juice
  • 2 Tbsp. yogurt (I used goat yogurt, use what you have)
  • 1/2 tsp. almond extract
  • 3 Tbsp. ice water
  • 3 cups pitted cherries, about 1ish lbs.
  • pinch of salt
  • 2 tsp. orange juice
  • 1 Tbsp. unbleached all purpose flour
  • 1/4 tsp. fresh grated nutmeg
  • 1/3 cup muscavado or natural cane sugar
  • 1 egg
  • splash of water
  • turbinado sugar, optional
  • 1 cup toasted almonds, chopped
  • vanilla bean ice cream, for serving

cherry galette . sprouted kitchen

cherry galette . sprouted kitchen

cherry galette . sprouted kitchen

cherry galette . sprouted kitchen

In a chilled bowl, combine the all purpose flour, spelt flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. In a small ramekin, mix the lemon juice, yogurt, extract and water and give it a stir to combine. Add it to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.

Preheat the oven to 400'. Prepare a parchment lined baking sheet. Halve about three quarters of the cherries, leaving some whole. Put them in a mixing bowl with a pinch of salt, orange juice, flour, nutmeg and muscavado and stir to combine.

On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Pile the cherry mixture in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.

Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar, if using. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving. Sprinkle half of the almonds on top of the cherries. Serve each wedge with a scoop of ice cream and another sprinkle of the almonds on top.

cherry galette . sprouted kitchen

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Reader Comments (63)

This looks sooo good! I'm definitely making this soon. Even though my sister is allergic to almonds, I can still use the extract in the recipe and just skip her slice when I sprinkle the almonds over the top. Perfect!

June 11, 2013 | Unregistered CommenterDiane @ Vintage Zest

It's beautiful!! And I'm sure it's divine.

June 11, 2013 | Unregistered CommenterMegan Lane

I love the "sharpening" visual. Keeping that tucked away in my heart. Thanks, you.

June 11, 2013 | Unregistered Commenterkels

Your description of love is wonderful. I love the use of the word "sharpening." It's as achey sometimes as it is easy.

June 11, 2013 | Unregistered CommenterBrittany

Diane, I like to use hazelnut liquor which still does well with cherries. A good option for and alternative nut flavor.

June 12, 2013 | Unregistered CommenterJaime

Glorious, it's like we have a season 'exchange'. It's autumn in Australia so we're getting out hands on apples and rhubarb for the same!

June 12, 2013 | Unregistered Commenterthecitygourmand

This recipe is gorgeous and looks like such a tasty treat!

What a beauty!

June 12, 2013 | Unregistered CommenterMarie @ Little Kitchie

What a beautiful post and how beautifully written - I am definitely a person who is not necessarily shy but who will only open up to 'trusted' people - newish colleagues and friends alike are always shocked when they eventually get to know the 'real' me (the person who does crazy crab dances on the beach in Thailand and has an incredibly twisted, weird and sometimes dirty sense of humour). And while I am not (yet!) the married kind, I have been with my boyfriend for almost 6 years and yes, it is not always easy, and there are certainly 'sharpening' experiences as you say. But, as I said to my dad when talking about the first months of living together with my boyfriend (and I know it's meant to be the 'honeymoon' phase but still, it's quite an adjustment to start living with your partner!), even after all the hard stuff, I just love sharing my life with that guy, getting to experience it together and I do look forward to growing old with him, to have shared all that life has to offer and my dad nodded in agreement and said this is one of the most beautiful things life can offer us, this sharing of life with one other person. So the fact that my dad, who has been married to my mum for over 35 years, moved to Africa with her in the early 80s, raised 4 kids with her, worked like a madman (including through most family holidays) so my mum could stay home with us, and is still this happy after all that time (and buys my mum cute presents and gigantic flower bouquets) tells me it's all worth it in the end.

June 12, 2013 | Unregistered CommenterSophia

Beautiful! Any tips on how to "easily" pit the cherries?

June 12, 2013 | Unregistered CommenterJorie

Your pictures are absolutely stunning!

Ooooo I can't wait to GAGETTE my hands on this GALETTE.

(I am so, so sorry)

June 12, 2013 | Unregistered CommenterBev Weidner

Ooooo I can't wait to GAGETTE my hands on this GALETTE.

(I am so, so sorry)

June 12, 2013 | Unregistered CommenterBev Weidner

Gorgeous. Great dessert inspiration for a summer gathering.

June 12, 2013 | Unregistered CommenterRissBee

This galette-loving, too-much-ice-cream-eating girl is in heaven. It's perfectly rustic just as pies ought to be. Kinda like marriage. Sweet, unrefined, messy, lots of work, but all the while so so beautiful. I like your style, Sara. xo

This is gorgeous! I too love the cherry almond combination, and I totally agree -- ice cream is not optional when it comes to pie and ala mode. :)

This is so gorgeous. I totally feel you about pie dough, too : )

as someone who is 5 months engaged, can i just tell you how this post read to me? in the slightly over 2 years i've known my beloved it's been fun, exhilarating and much swooning. i think kinda expect marriage to be like that, but i have seen tidbits of cracks here & there, none that make me run for the hills, but all that have made me more keen to who we are as individuals and as a couple. it's a humbling glimpse. and for me, yes i am ready.

pie crust has always made me weep, that's why i have my beloved make the pie while i stand back and play passenger seat pastry chef and take all the glory when the finished product turns out fab. another great use for the cherry pitter: olive pitter.

June 12, 2013 | Unregistered CommenterLan | morestomach

FYI Your cherry pitter link is broken.

June 12, 2013 | Unregistered CommenterGiselle

Such a beautiful galette! I may need to see if I can exert my willpower sufficiently not to just eat all the cherries I will no doubt buy at this weekend's farmer's market...

June 12, 2013 | Unregistered CommenterEileen

Such a beautiful galette! I may need to see if I can exert my willpower sufficiently not to just eat all the cherries I will no doubt buy at this weekend's farmer's market...

June 12, 2013 | Unregistered CommenterEileen

sweet mama!!!!!! this. looks. fab. DROOL!

June 12, 2013 | Unregistered CommenterJulia

I'm with you on that one, making pie crusts/baking for that matter is not my forte. You give me hope with this easy recipe! As always, beautiful photography and delicious ideas :)

McKel Hill, MS, RD, LDN | Nutrition Stripped

Love your rants about marriage
and this rustic galette.
I have some peaches in the fridge that would be happy to sub for the cherries!

June 12, 2013 | Unregistered CommenterColette

great description about marriage. i have been married for almost seven years it has been both beautiful and trying all at the same time.
i just got a pile of strawberries from our csa that might work well. dough stresses me out too!

June 12, 2013 | Unregistered CommenterKelly

I think in order for "two to become one" in marriage there definitely has to be a grinding away of self- not in a way that lessens you, but that lets you become even closer to your partner and for the two of of you to become stronger, closer, and richer in each other. It is a strange and beautiful thing :)

On the cherry pitting note, I have found that the thick plastic straws on reusable drinking cups do the job very well and don't take up extra drawer space!

June 12, 2013 | Unregistered Commentermary

This is so beautiful. I love that you were inspired by the beauty of a rustic galette. Pie crust is a beast sometimes, but yours turned out beautifully!

June 12, 2013 | Unregistered CommenterKali Ramey Martin

Is it weird that I feel blessed to have the chance to follow your blog? Cause I do. You have such a special talent of finding the right words. Yeah, and there's food involved too.

June 13, 2013 | Unregistered CommenterSini

gorgeous photography - makes me want a slice with my coffee

hugs from South Africa

June 13, 2013 | Unregistered Commenterbetty bake

That galette looks so delicious! I have some frozen cherries, I wonder if I would be able to use them? If not, I'll just drool over your pictures until cherry season arrives.

June 13, 2013 | Unregistered Commenterdishnthekitchen

Beautiful post. The galette looks lovely: congrats on making your first one! But I love your thoughts on marriage even more. After a few failed attempts between us, my husband and I found each other 21 years ago. The best years of my life have been with him and our 2 children. And you are right: nothing prepares you for the love and changes and the bettering of each other individually or as a couple, as a family. Still, I am a fuller, wiser, more thoughtful person as a result of this marriage. I love what you say here: 'You say yes to fighting for this person.' What a great way to think of things. I totally agree. Best of luck Hugh and you, as you keep fighting for each other.

June 13, 2013 | Unregistered CommenterDena

Beautiful post. The galette looks lovely: congrats on making your first one! But I love your thoughts on marriage even more. After a few failed attempts between us, my husband and I found each other 21 years ago. The best years of my life have been with him and our 2 children. And you are right: nothing prepares you for the love and changes and the bettering of each other individually or as a couple, as a family. Still, I am a fuller, wiser, more thoughtful person as a result of this marriage. I love what you say here: 'You say yes to fighting for this person.' What a great way to think of things. I totally agree. Best of luck Hugh and you, as you keep fighting for each other.

June 13, 2013 | Unregistered CommenterDena

Totally agree with you about the ring! My husband proposed with a thimble! :) And the galette came out beautiful!

June 13, 2013 | Unregistered CommenterPuja @ Indiaphile.info

That definitely looks so delicious! I love cherries, almonds and ice cream. Seeing them all combined in one recipe is like heaven to me! I would gladly try this at home because I love baking. This is the perfect dessert to serve at parties and family gatherings. It is unique, inventive and delectable! Although it may take some time to prepare, I know it is worth it. I appreciate you sharing this recipe, I will surely come back for more.

June 13, 2013 | Unregistered CommenterMaggie Wainright

Absolutely gorgeous! I probably should get a cherry pitter. Sometimes my stash of cherries goes bad before I can get to the end, and it's because I don't feel like pitting them.

June 13, 2013 | Unregistered Commenterileana

Your words on marriage, dead on right! People say the first year is the most beautiful year and then it gets boring. My opinion it gets better with time as you know about each other with more fight and love. It's a beautiful post and I love a rustic crust - pie or galette!

June 13, 2013 | Unregistered CommenterKankana

Beautiful photos and a wonderful dessert! Just mouthwatering

Wow, looks like a definite must try to me :)

June 14, 2013 | Unregistered CommenterKaira

totally agree about the ring - and I share similar sentiments when it comes to pies but galette is something I am attracted to because it looks so rustic and casual. Cherry almond def is a great combo too

Great recipe and photographs

June 14, 2013 | Unregistered CommenterLibby Stephens

'I don't know that anyone can warn you for how complicated and humbling and broken and outrageously fun and sometimes dark and sharpening marriage is.' - I love this sentence; it's absolutely true. I'm ten years in and have experienced all of this, at different times, in different ways, at different depths.

This galette is so gorgeous. I have this thing about rustic tarts - I think they are a perfect dessert. And the photo of the formed, pre-cooked galette is so beautiful. I want to be sitting at your counter, waiting for it to emerge from the oven. xo

June 15, 2013 | Unregistered Commentersarah

What a coincidence that I came to your page today, the same day that I was going to make a galette, and there was your beautiful pie.
And ongratulations on winning the Best Blog of 2013.

that last photo of the galette on the baking sheet is to-die-for! love your thoughts on marriage...

June 16, 2013 | Unregistered Commentercharlotte au chocolat

Oooh, this looks absolutely amazing! I'm definitely going to have to try this out sometime soon. Thanks!

June 16, 2013 | Unregistered CommenterApril

:) Oh, you have outlined and nailed me in paragraph one, better than anyone. Polite, yes. Nice, yes. Open? Rarely. Very rarely. But to the few dearly beloveds whom I trust? I have friends of thirty years, and counting.

And cherry and almond? Yes, please.

June 16, 2013 | Unregistered Commentermolly

"You say yes to fighting for this person. Everyday."
Perfectly put.

June 17, 2013 | Unregistered CommenterMelissa

I love your honesty about marriage; while it is one of the greatest gifts in life it is definitely daily work. I'm pretty sure that the amount of cash spent on one's engagement ring has nothing to do with the worth of your love and promise to each other.
As far as crust goes, I can't bring myself to make one from scratch. I 100% of the time buy the Immaculate Bakery premade crusts and don't turn back. Someday I suppose I'll challenge myself with a homemade crust, but not soon :) The galette sounds lovely, I wish cherries were not so expensive in Ohio.

June 18, 2013 | Unregistered CommenterJen Craft

What a gorgeous gallette. I've been avoiding flour, but may have to make an exception for this one. Thank you for posting!

"Not how many thousands of dollars you have for a ring, my friend."

Oy, I'm sorry, I like what you wrote about marriage above, but that sentence comes across as so condescending. You've been married 2 years? I think a little more humility is in order.

June 21, 2013 | Unregistered CommenterAmy

@Amy - Sorry you got that impression. Anytime I talk about marriage, I try to make it perfectly clear I don't have it figured out. The intention of that sentence was that I don't believe it begins and ends at the ring - never intended to read as prideful.

June 21, 2013 | Registered CommenterSara

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