How To Make A Fresh Cherry Galette Recipes

HOW TO MAKE A RUSTIC CHERRY GALETTE

How To Make A Rustic Cherry Galette image

Rustic Cherry Galette is a fancy and very easy cherry pie. I used a mixture of fresh cherries and canned cherry pie filling to make this free form pie.

Provided by krazykitchenmom

Number Of Ingredients 5

Ingredients

1 Pilsbury refrigerated pie crust
1/2 can of cherry pie filling - can size 21 oz.
30 fresh cherries - pitted and cut in half
1 egg white - mixed
1 TBS turbinado sugar (or cane sugar)

Steps:

Preheat over to 450°
Place 1/2 the cherry pie filling in a mixing bowl (I save the rest in the refrigerator for ice cream, or yogurt toppings).
Pit and half the fresh cherries.
Mix the canned and fresh cherries together.
Spread one of the pie crust rounds on to a parchment or baking mat covered cookie sheet.
Spread cherry filling in the middle of the pie crust and spread it out to about two inches of the pie crust.
Gently fold in the two inches of crust all the way around the pie.
Brush the pie crust with egg whites.
Sprinkle with sugar.
Bake for 50-60 minutes.

CHERRY GALETTE

Cherry Galette image

I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.

Provided by Ms B.

Categories Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup sugar
1/4 cup unsalted almonds, toasted and cooled
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
1 1/2 lbs sweet cherries, pitted (I used a mix of Bing and Ranier.)
1 refrigerated pie crust
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
2 tablespoons sugar

Steps:

Preheat oven to 375.
On a piece of lightly floured parchment, roll out dough.
Transfer dough and parchment to a baking sheet.
Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
Gently toss with the cherries.
Spoon cherries over dough, leaving a 2" border.
Dot with butter.
Fold in edges, pressing gently.
Whisk yolk and cream together; brush over edges of tart.
Sprinkle with 2 tablespoons sugar.
Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).

Nutrition Facts : Calories 319.9, Fat 16.3, SaturatedFat 5.8, Cholesterol 48.6, Sodium 235.7, Carbohydrate 42.5, Fiber 3.3, Sugar 28.3, Protein 4.1

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