Tuesday, August 26, 2014
I guess we'll just have to plan that Caribbean vacation sooner than we thought! It's getting to the time though when I start to realize summer is ending and thus buy as many summer fruits and vegetables as we can (uncomfortably) fit in our fridge. Cherries are one of those. I think in the last 3 weeks, we've bought about 8 pounds of cherries. Ah, I wish I was kidding! I get obsessed!
These galettes were the perfect way to use some of them up and still keep me on my weight-loss goals for M's wedding. They are mini but pack such a deliciousness that John and I split them every day for a week! And, when they were gone, well, I thought about buying some more cherries to make them again! We'll have to wait until next summer, I guess!
Red Star to Lone Star)
Serves: 8 (4 mini galettes)
1 1/3 cups flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 stick butter, very cold
6 tablespoons heavy cream
1 cup cherries, pitted and halved
3 tablespoons cherry brandy
1/4 cup dark chocolate chips
Galette: In a food processor, add flour, salt, and baking powder. Pulse to mix. Cut the butter into 1/2 inch cubes. Add the butter and process about 20-30 seconds, until crumbly. Add the cream and pulse 6-8 times until the dough holds its shape when pressed together. Remove the dough from the food processor and knead 6-10 times until it holds a shape. Divide into 4 pieces and shape each one into a disk. Cover in plastic wrap and refrigerate at least 1 hour, up to 24 hours.
Filling: Mix pitted cherries and cherry brandy until well-coated. Preheat oven to 400 degrees F. Grease 2 cookie sheets well with cooking spray. Roll each disc into circles about 8 inches in diameter. Divide the cherry mixture evenly between them, mounding them in the middle, leaving 1 inch on all sides. Evenly divide the chocolate chips among them. Pinch the sides up, leaving a large opening in the center. If desired, coat the edges with cooking spray and raw sugar.
Bake for 20-25 minutes, until golden brown. Let cool slightly and serve either warm or at room temperature. For best results, serve them same-day or store in an airtight container for up to 3 days. To serve later, bake at 400 degrees F for 5-8 minutes and then serve immediately.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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