This ridiculously easy galette may sound fancy, but it’s just a free-form fruit pie full of ripe summer cherries and perfectly flaky, gluten-free pie crust.
The recipe for Fresh Cherry Galette was featured in Cooking Light Magazine – July 2012
It’s pretty easy to notice that I’m a fruit lover. (Imagine me saying that in my best French voice). Some may even call me a fruit nut.
My mom started my love affair with fruit off young. When I was a toddler actually, able to stand on my own and pick ripe raspberries off bushes in the backyard. Today, I try to incorporate fruit into every meal. Breakfast, snacks, lunch, dinner, AND dessert. Raw, cooked, rarely sweetened, and preferably straight from the tree, bush, or vine, I cannot get enough fruit, which is why this recipe from an oldie, but goodie Cooking Light magazine inspired me to transform my Bing cherries into something more.
Did you know that both sweet and sour cherries are [a much lesser known] super fruit? Full of antioxidants, vitamin C, and potassium, these juicy little fruits have a considerable number of health benefits including: lowering blood pressure, fighting off cancer cells (hand me some more please), relieving sore muscles, and can even help trim your waistline.
Most importantly: they taste good! Add in a little lemon and some pure maple sugar for this slightly sweet treat and you’ve got dessert that’s worthy of saving a slice for breakfast tomorrow.
While 3/4 of Team Puppy (that’s me + our two Dalmatians) love fruit every which way, the Hubs prefers his uncooked.
Unless it’s surrounded by pie crust. Preferably this gluten-free pie crust (he’s fully embraced the gluten-free lifestyle). He’s a good man like that.
The gluten-free pie crust was based off of a solid recipe from Four Spoons (such a great site!), but I tweaked it a bit to make it thyroid-friendly (i.e. removed the tapioca flour since cassava root is a food us thyroid-challenged should avoid) and modeled it after the advice of my Gramma who’s never-fail pie crust recipe is legit (although full of gluten flour). Her secret? Using both frozen butter and shortening + vinegar + ice-cold water.
A few notes about this pie pastry:
– It’s soft and needs a gentle hand (because it lacks the traditional gluten binding it together), so you’ll want to handle it with a little TLC
– Covering the surface you’re rolling the dough out on with plastic wrap is key!
– You’ll probably love this pastry more than the gluten version
See all those little bits of butter and shortening? That what makes it extra delicious. And flaky. And worthy of pinching a few pieces. Don’t worry, I wont judge.
Gluten-free Cherry Galette
Inspired by Fresh Cherry Galette from Cooking Light July 2012 and Four Spoons Gluten-free Pie Crust
Sweetly tart cherries paired with a flaky, buttery crust – what could be a better summer dessert?
1 gluten-free sweet pie crust (recipe here), made fresh or unfrozen
4 tablespoons pure maple sugar, divided (you can also use granulated sugar)
1 1/2 teaspoons cornstarch
3 1/2 cups fresh Rainier or Bing cherries (about 1 1/4 pounds), halved and pitted
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 1/2 tablespoons buttermilk or egg wash
1) Preheat oven to 400°F.
2) Line a baking sheet with parchment paper (this helps with cleanup). Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Stir 2 tablespoons sugar and 1 1/2 teaspoons cornstarch together and sprinkle mixture over dough, leaving a 2-inch border.
3) Combine the cherries, remaining 2 tablespoons maple sugar, lemon zest and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle 1 tablespoon maple sugar over cherries and edges of dough.
4) Bake at 400°F for 25 minutes or until dough is browned and juices are bubbly. Remove from oven and let cool 15-20 minutes before serving.