Dessert, Spring, Summer


cherry galette . sprouted kitchen
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 galette . sprouted kitchen
cherry galette . sprouted kitchen
cherry galette . sprouted kitchen


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
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
cherry galette . sprouted kitchen
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Dessert, Spring, Summer



I'm guessing I'm not the only one who's been on a fruit bender as of late. My favorite is strawberries (the best of which have passed in my particular opinion), with cherries, peaches, nectarines and blueberries tied for second place, which means this time of year I am in fruit euphoria. Most of it is getting eaten raw, but in order to get my better half to really get into this goodness, it needs to make it's way into a baked good or dessert of sorts. I found this recipe while flipping through the recent Bon Appetit and the simplicity of it caught my eye. I reduced the sugar, added in some whole grains, and now have a wonderful cobbler that dishes up beautifully as dessert with a scoop of vanilla ice cream, but can also be excused as a breakfast treat with a dollop of yogurt on top.



Adapted from August 2012 Bon Appetit

The magazine also suggests that this can be done in six 6 oz. ramekins which sounds perfect for having people over. I think this would work great with a mix of fruits too - maybe mix in some blackberries or peaches.

  • 1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)
  • 1/2 cup rolled oats
  • 3 Tbsp. plus 1/2 cup natural cane sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 Tbsp. chilled, unsalted butter, cut into 1/2'' pieces
  • 1/2 cup plain greek yogurt
  • 6 cups blueberries (about 2 lbs.)
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest
  • vanilla ice cream or frozen yogurt for serving

Preheat oven to 375'. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 1/2 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8x8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

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Dessert, Snack, Spring, Summer


We made a quick day trip over to Palm Springs, CA this week to take care of a few wedding things and holy goodness was it toasty. My car thermometer read 115' at one point! I am just now getting over the shock that is extreme heat, and more than ready for the beach this weekend. So, this weekend you will find me in the ocean, swimming, actually getting my hair wet and then making another batch of these mini tarts.

These make a simple and tasty dessert for a number of reasons. They're small, which means you can justifiably eat a few of them. But maybe that's a selling point for just me? The simplicity lends itself to use any type of fruit you have, they'd be great with peaches, strawberries, maybe even fresh mango and use lime instead of lemon if you like tropical flavors. If you want to complete a few steps in advance, you could cut and score the puff pastry, put it on a baking sheet and leave it in the fridge til dessert time. The cream mix and blueberries can be prepped in advance as well, in under 5 minutes mind you. The ingredient list is short, and the hands on time is limited which means I will be making these frequently.

Sidenote: If you'd rather be cooking outside, we had a post on Etsy yesterday of the Rustic Fig Pizza we made awhile back!


I have not attempted to make my own puff pastry, however, Helene at My Tartlette has both a regular and a gluten version on her site if you feel up to it! Recipe inspired by Real Simple.

1 8-oz. Sheet Frozen Puff Pastry, thawed

1 Egg, beaten

6 oz. Reduced Fat Cream Cheese, room temperature

3 Tbsp. Honey, divided

3 Tbsp. Fresh Lemon Juice, divided

Zest of one Large Lemon

1 Cup Fresh Blueberries

Lemon zest and powdered sugar for garnish, optional

Oven to 375'

1. Unfold the the puff pastry and roll over it with a rolling pin about three time, just to thin it a bit.

2. Line a baking sheet with parchment paper. Using a cookie cutter or top of a mason jar, gently cut out circles and put them on the parchment. My cutter was about 2'' diameter, you can use what you have, but use your better judgement to increase or decrease baking time.

3. Using a paring knife, score a 1/4'' thick circle border inside each tart cut out. Brush the outer edge with the beaten egg and sprinkle each with a bit of sugar (1 Tbsp. between all of them). Bake on middle rack until golden and puffed, about 14+/- minutes.

4. In the meantime,mix the cream cheese, lemon zest, 2 Tbsp. of the lemon juice, and 2 tbsp. honey until fully mixed and a bit fluffy. Put it in the fridge.

5. Remove the tarts, rescore the circle and press down gently on the middle part to flatten. Allow them to cool about 5 minutes.

6. Dollop about 1 Tbsp. of the creamy mixture in the middle of each tart (again, this will depend on the size). Put the blueberries in a bowl. Warm the remaining 1 Tbsp. honey in the microwave for 15 seconds to loosen it, pour over the berries along with the last 1 Tbsp. of lemon juice and toss to coat. Pile a hefty spoonful of berries on top of the creamy mixture. Serve at room temperature.

* Garnish with fresh lemon zest and a sprinkle of powdered sugar if you please.

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