This post is also available in: Italiano
In this post you will find the recipe for an amazing dessert: cherry galette with cardamom crust!
I feel a bit sad if I think that Spring is almost over and we will soon have to leave room and move into boiling hot Summer. But then I am happy again if I think that cherries will stay with us for at least one month more. SO SO happy!
Under this pic (the above), on Instagram, I wrote that cherries are my all-time favorite fruit since I was a little girl. I used to eat them A LOT, everyday, since the season began and up until it ended. In Italian we say that cherries are ‘una tira l’altra’, which means they’re addictive. They seriously are and I rarely make things with them, because I like them raw.
However, this time, I wanted to bake something with them. I just had bought a bunch of beautiful, juicy cherries – last week – and I asked you on IG stories what should I do with them. And Lena DMed me…
Thanks Lena for this amazing idea…
I mean, seriously, I wish these ideas were mine: 1. to put cardamom into shortbread pastry, 2. to make a cherry galette with it, 3. to finish it with sliced almonds on top.
This galette is just PERFECTION. I don’t have any other words to describe. Ok, maybe I’m biased because cardamom is in my ‘Top 5 Favorite Spices’ together with coriander, pink peppercorn and… oh, it’s ‘Top 3 Favorite Spices’ then.
Lena, I couldn’t be more grateful! (visit her at Lena Kitchen Blog). What a discovery!
Yes, it has butter in it…
You rarely see me using butter in this blog (and I rarely use it in real life actually), but this shortcrust pastry (my mom’s recipe, you saw it here) needs it! Remember, it’s a treat, so it won’t be “damaging” (awful word! No food damages you, just to explain…). Eat a piece and enjoy it!
CHERRY GALETTE WITH CARDAMOM
For the shortcrust pastry:
- 225 gr Organic all purpose flour (00 flour)
- 70 gr Cane sugar
- 3/4 tablespoon Ground cardamom (from pods)
- 125 gr Cold butter high quality!
- 1 Egg at room temperature
- 1 gr Salt
- half a teaspoon Baking powder level
- 1 Lemon zest optional
For the filling:
- 350/400 gr Cherries
- 1 or 2 tablespoons Icing sugar optional
- Lemon zest
To top the crust:
- a bit of Egg white
- few Almond slices
In a food processor, mix flour, cane sugar, egg, cold butter, salt, ground cardamom and baking powder in a food processor. Pulse until it resembles fine bread crumbs. DO NOT OVER MIX otherwise the butter will melt.
Slightly dust your board with flour, place the pastry on top, push it together and gently kneed it.
Cover with plastic wrap and let it rest in the fridge for at least one hour (I left it overnight).
For the filling:
In a bowl, combine a bit of sugar, cherries and lemon zest. Let it chill in the fridge.
P.S. you have to pit the cherries, obviously.
Now ready to make the cherry galette!
Divide your dough into two pieces, roll them out like they're flatbread (not that flat!), place cherries in the middle and fold.
You can also use a cast iron skillet like I did.
Brush with some egg white and almond slices.
Bake the cherry galettes at 200° Celsius for about 30 minutes or until the surface is golden brown.