After making several batches of Boozy Cherries I am still left with an abundance of fruit. There is no better way to celebrate the season and use up the extra cherries at the same time than to make a rustic galette.

A galette is a French cooking term used to describe various types of flat, round, freeform crusty creation. Think French country, relaxed verses fancy, French pastry.

I have been dreaming of returning to France and taking cooking classes in the beautiful French countryside—hence a galette naturally came to mind instead of an Italian crostata. So it turns out that a galette and a crostata are essentially the same thing—a free-formed rolled dough, rustic in form with thick edges that fold over the fruit or savory filling.

This recipe is not complicated it just looks like it is—just like a true French chef would prefer. Bon Appétit!

INGREDIENTS

Crust

• 3 sticks of cold butter, cut into cubes

• 1 3/4 cup all purpose flour

• 1/2 teaspoon Kosher salt

• 1/2 cup ice cold buttermilk, use full fat for the richest flavor

Cherry Filling

• 3 1/2 cups fresh cherries, pitted

• 1/2 cup sugar

• 3 1/2 tablespoons cornstarch

• 2 teaspoons freshly squeezed lemon juice

• 1/2 teaspoon vanilla

• 1 egg, whisked

• Demerara sugar or course, sparkling sugar

DIRECTIONS

Crust

1. In a food processor with blade attachment add flour and salt to the bowl, pulse until combined. Add in cold butter and pulse until mixture resembles small peas.Slowly add the cold buttermilk to the flour mixture.Process until a ball of dough forms.

2. Remove dough from food processor, place on floured surface. Press dough into disk, tightly wrap dough in plastic wrap.

3. Refrigerate dough for at least 30 minutes.

4. Line cookie sheet with parchment paper.

5. Unwrap dough onto floured surface. Roll out with rolling pin, after each roll, turn disc a 1/4 turn until a 13” round disc forms. Transfer crust to parchment lined cookie sheet.

Cherry Filling

1. Preheat oven to 375°F oven

2. In a large bowl, add pitted cherries, sugar, lemon juice, vanilla and stir until combined. Sprinkle cornstarch over mixture and toss until cherries are coated.

3. Place cherries in a mound in the middle of the dough. Carefully fold the dough up and around the fruit mound.

4. Brush the top of the dough with egg wash and sprinkle with course sugar.

5. Bake in oven for 40 minutes.

6. The galette is done when crust is golden brown and fruit bubbly.

Yield: 8 servings

Looking for another yummy cherry dessert, check out my Cherry Bourbon Cookies. To make the cookies, head over to the Boozy Cherries for this spirited recipe.