Cindy "TheSweetNerd" Rodriguez Pie challenged? I got you. No seriously, I got you in two words: mini galettes. Dough, cherries and a little thickener of your choice. Assemble, giving it a rustic, imperfect look and voila (er, that’s the extent of my French). The showpiece is the fruit – deliciously ripe sweet cherries in season. It’s an easy summer dessert, especially with a dollop of vanilla ice cream.
THE DOUGH
The dough recipe yields about 4 mini galettes. Divide evenly. Press into 4 disks, cover in plastic wrap, and refrigerate for 60 minutes (or overnight) before rolling out.
THE FILLING
Mix the cherries with either cornstarch or tapioca flour so that the cherries thicken into a filler. You can add optional sugar, a dash of salt, and cinnamon. Add the filling to the center of each quarter of dough, leaving a 1-inch border. Fold over the dough, and pinch to give it that rustic, uneven look. Dab on an egg wash (egg white and water) and sprinkle on turbinado sugar. Use plain clear crystals or colored sugar crystals for fun.
It’s really important to chill in the fridge or freezer right away until firm- this is to create a cup before baking so the filling doesn’t spill out. Bake 30 minutes. Serve at room temperature or warm with ice cream and of course, put a cherry on top.
OUR FAVES
- Jeni’s Ice Cream, Ndali Estate Vanilla
Photos by: Maria Hedrick Photography
DOUGH 6 oz cold unsalted butter, cut into small pieces 1/3 to 1/2 cup water as needed TOPPING 1 cup cherries pitted, halved per galette 1 tablespoon brown sugar (optional - test your fruit for sweetness) 1 teaspoon of cornstarch or tapioca flour to act as a thickener Dough 1Mix flour, salt, and sugar together in a bowl. Cut butter by hand or with fork until mixture resembles course meal. Sprinkle in ice water, one tablespoon at a time, and toss with flour mixture until you can bring the dough together into a ball by hand. Press it into 4 disks, saran, and refrigerate for 60 minutes (or overnight). Filling 1Mix the cherries with the cornstarch or tapioca flour that acts as a thickener. Add optional sugar, a dash of salt, and cinnamon. Assemble and Bake 1Lightly sprinkle surface with flour to prevent sticking. Roll out dough into a circular shape. Spread the cherry filling onto the dough leaving a 1” border. Spoon the cherries into the center. 2Fold the edge of the dough over itself to create a rustic look (slightly pinch). Brush with eggwash or heavy cream on the outside and the rims; sprinkle wet dough with turbinado sugar. Place back in the refrigerator until firm (or freezer if you want to speed it up). Bake the galette for 40-45 minutes or until a deep golden brown at 350. Rotate the baking sheet halfway through until the crusts are browned. Right when it comes out of the oven, brush a bit more cherry jam on the cherries to make them glisten! Let cool before serving. Galettes can be covered and kept at room temperature for 1 day. Top with your favorite ice cream and of course a cherry on top!
Ingredients
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Give me a cherry or berry pie any day over a slice of cake or a cookie. Especially with ice cream. I love the mini size – that way I can’t overdo it. Looks great!
“Pie challenged” is an understatement. I’m terrified of any pie recipe, but this looks super straightforward and delicious! I think I know what I’m doing this Labor Day weekend…
I think anything mini tastes better. It seems easy to veganize too! Thanks for a delicious recipe
These are so cute and so YOU! Can’t wait to try.
If you love pie, you will love these tasty cherry galettes. Personally, I believe the size is perfect because you don’t have to share.