Tuesday, August 26, 2014

Sassy Sweets: Mini Cherry-Chocolate Galettes

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It's hard to believe that the summer is hurtling to a close.  A few weeks ago I was walking to work and thinking that soon enough, I'd have on a light jacket with a briskness in the air.  I was almost looking forward to it.  I have had Calvados sitting in the pantry since March and I've been waiting for apple season to use it! Then, I think about how little we have enjoyed summer and just wish it could hang around a few months more.

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!
Mini Cherry-Chocolate Galettes (adapted from Red Star to Lone Star)
Serves:  8 (4 mini galettes)
Galette:
1 1/3 cups flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 stick butter, very cold
6 tablespoons heavy cream

Filling:
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. 

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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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