Where is the summer going? I was COLD walking to work this morning without a sweater. As much as I hate the humidity, bring back the heat!
Even though it may be cooling down, this summer staple we introduced back in June hasn’t gone anywhere. Strawberry picking days are history, but cherries and peaches are in their prime.
If only I lived in the Okanogan and had BC cherries growing in my backyard….give me five years and all be calling myself a West-Coast-er.
Summer nights call for easy barbecue dinners and this dessert is no different. Nothing better than a flakey pasty crust, under a mountain of juicy berries and a dollop of whipped coconut cream.
Remember, this is totally customizable, so swap out the cherries for the fruit of your choice. Also feel free to use whipped cream or icing sugar instead of coconut cream.
For the dough:
- 1c all-purpose flour
- ¼ c almond flour
- 1 tbsp sugar
- ½ tsp of salt
- 6 tbsp butter
- 1 tsp vanilla extract
- 3 tbsp ice water
- 3 c cherries, pit removed and some cut in half
- 2 tsp lemon juice
- 1 tbsp almond flour
- 1 tbsp sugar
- 2 tbsp Greek yogurt
- a pinch of salt
For the coconut cream:
- 1 can full fat coconut milk (be sure to place the can upside down in the fridge overnight)
- 1 tbsp powered sugar
- 1 tsp vanilla extract
- Make the dough:
- Place a bowl and the butter in the freezer for 10 minutes, while you prepare your ingredients.
- Remove the bowl and butter from the freezer and combine the first four dry ingredients. Then, work the butter in using a pastry cutter or a fork. You will want to work quickly because you want the butter to stay cold.
- Add in the vanilla and the ice water and work it in with your hands, but do not over mix. Form the dough into a ball, place it in a bowl, cover, and put it in the refrigerator for at least one hour. You can also make this a day or two ahead of time.
- Roll out the dough, and form the galette:
- Pre-heat the oven to 400º.
- Prepare the fruit by tossing the cherries with the lemon juice, almond flour, sugar, yogurt, and salt
- On a marble pastry board or floured surface, roll the dough out to a circle. The edges can be rough, it does not have to look perfect. Transfer the dough to a parchment lined baking sheet.
- Add the fruit to the center, piling it high. Be careful to leave enough room along the edges so that you can fold them over. You might have a little extra fruit, depending on the size of you fruit and your dough (any leftovers will be nice to snack on).
- Then fold the edges up towards the center, pleating as you work around the circle. Do not worry if it looks messy, this is the best part about galettes, it’s okay for them to have a rustic look.
- Bake the galette. Place the galette in the oven and bake for 35-40 minutes, until the edges start to brown.
- Make the coconut cream:
- While the galette is baking, make the coconut cream. Open the can of coconut milk and strain the liquid from the solid. You can discard the liquid or save it and drink it (it’s coconut water!).
- Place the solid coconut into a bowl with a mixer (you can use a stand or a hand mixer for this). Whip on high for about 1 minute. Then, while the mixer is running, add in the powered sugar (make sure it is sifted to avoid clumping). Then add in the vanilla. Continue to mix on high until the coconut milk is the consistency of whipped cream.
- Remove the galette from the oven and serve:
- Allow the galette to cool for about 10 minutes on a wire rack before cutting into it and serving.
- It is served best warm with a spoonful of coconut cream, and/or some ice cream. You can store the galette for about 5 days in the refrigerator, and reheat in the over on a low temperature when you want to serve.
Thanks to whatscookinggoodlooking for the inspiration!