Sour Cherry Mini Galettes, a buttery, and flaky homemade pie crust with a delightful, juicy and plump topping made of our homemade sour cherries in syrup. A lovely handheld dessert.
Song of the day: "Dog days are over" by the amazing Florence + The Machine.
Hello, everybody, how are you doing? I am finally feeling better and I can see the light at the end of the tunnel. It has been quite a cold, Loreto can attest to that, since, unfortunately, he couldn't escape his destiny (yes, I passed it to him, amongst some very generous people at work, poor guy!).
It's a week since we're back from Salt Spring Island, and even if both of us were not feeling 100 percent, we still managed to do a lot of stuff in the house, in the backyard, and of course, in the kitchen. The backyard is looking good, ready for some serious planting, although here they all have one thing to say: "Wait after May long weekend!". I've learned to trust that, during the years, because the weather likes to play some tricks on us and dispense some "white fluffy stuff" (I don't even want to mention it) on all our plants and flowers if we do some gardening before that time. So, I guess we'll wait a couple more weeks, and in the meantime, Loreto is hanging some vintage lights on the tree, cleaning the pond, getting the waterfall going, putting out the outdoor furniture. We want to have a backyard party as soon as possible, with some friends and lots of good food!
The oven is always going full throttle, and today I have for you some ultra cute and delicious Sour Cherry Mini Galettes with my favorite and trusted pie dough from the Duchess Bake Shop Cookbook. For the filling, I wanted to use up the rest of the sour cherries in syrup we did last summer (one day I will post the recipe). If you don't have sour cherries you can use any fruit you like or have in the fridge. It would be better to use seasonal fruit, naturally sweet and juicy, but that is not always possible, especially at our latitudes where unfortunately we have to rely -mostly- on imported fruit from other countries for most of the year.
Pie dough done and rested, I cut it into 4-inch (10 cm) rounds. The thickness, about ½ cm (¼-inch) not too thin, nor too thick. Arrange about a tablespoon of the fruit in the center of the dough and fold in the outer edge overlapping the pastry (making nice pleats), leaving the center filling exposed. For some additional color, I usually brush an egg/water mixture on the dough and sprinkle turbinado sugar on top (which will also give an additional crunch).
They say that meditation is good for you and makes you feel happy and peaceful. Well, baking for me is a meditation in one-pointedness in the moment. It makes me feel happy and peaceful and that in itself is good for me! Especially when these Sour Cherry Mini Galettes look so beautiful and knowing they are going to be delicious and people enjoying them brings me joy.
The rustic appeal and the texture of these Sour Cherry Mini Galettes always have my undivided attention along with my appetite. This is where patience is not my virtue and I want to bite in immediately (which I always do, lol).
Fresh out of the oven I anxiously put one on a plate, but no fork for me, I hold it in my hand and a bite reaches my mouth in no time. The look on my face tells the story to a "T" ahhhhhh, bliss. The crust crispy and light with a nice balance of buttery. The sugar caramelized, crystallized, and feels like candy to my tongue, then out of nowhere, I am awakened with the flavor and slightly tart sour cherries in all their plumpness and glory. I just love the pool of that syrupy juice that just glazes this fruit, and how the tart, sweet, and somewhat savory dance so well in unison, leaving me with a sense of accomplishment and fulfillment. If meditation is something that you have trouble with, or you just want some joy in your life, take out the baking equipment and start creating, then enjoying these Sour Cherry Mini Galettes!
Song of the day: "Dog days are over" by the amazing Florence + The Machine.Print
- For the pie crust:
- 2 cups organic, unbleached, all-purpose flour
- ½ cup unsalted butter, cold, cubed
- ½ cup vegetable shortening, cold, cubed
- ½ tsp salt
- ½ cup ice-cold water
- Sour cherries in syrup
- 1 egg, beaten + 1 tsp water
- turbinado sugar
- For the pie crust:
- Place the flour, butter, shortening, salt in a stand mixer bowl. Mix on low speed until the you see crumbles and the mixture seems a bit dry. Do not overmix.
- Add the ice-cold water and mix on medium speed until the dough just comes together. You should still be able to see lumps of fat in the dough.
- Shape the dough into 2 flat disks, wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days. At this point you can freeze one disk if you want to make half the amount (it will keep in the freezer for up to 6 months).
- After the 30 minutes, or more, in the fridge, take the dough out, lightly flour your work surface and place the cold pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward.
- While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top, as needed to prevent from sticking. Roll the dough to about ½ cm thick. Using a biscuit round cutter, cut rounds of dough and place it onto 2 baking sheets lined with parchment paper or silicone mat.
- Arrange about 1 tablespoon of sour cherries in the middle, fold in outer edge, overlapping pastry, leaving centre filling exposed.
- Brush lightly the egg/water mixture on the folds and sprinkle with turbinado sugar.
- Arrange racks in lower and middle position in oven.
- Bake at 375° F (190° C), rotating pans once, for about 25 minutes, or until pastry is evenly golden.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
And now about the Blogger Recognition Award:
What a surprise and honour to be linked into a blogger appreciation chain by Liz @ Bubble Tea for Dinner! Liz is a sweet girl from Montréal who makes incredible desserts (and other stuff, but you all know I LOVE desserts) that make me want to lick the screen. So, go check her out, you're going to love her. Thank you, Liz, for mentioning us!
Now, following the rules of the nomination, I must give a couple of blogging advice (these are things I remind myself frequently with):
- Your blog is a reflection of you and you are unique. Do not look at other blogs trying to make comparisons and questioning if you're doing it well. Just remember that you started because you love doing what you're doing, and have fun!
- Be patient, it takes time as you begin to develop your blog. You will learn so much about the blogging world both socially, and technically. Don't be afraid to reach out for help, the food blog world is a friendly and resourceful place.
Here are some wonderful bloggers, amongst many others, (in no particular order) who I would like to nominate for the blogger recognition award (participation is optional):
- Annika @ Conifères et Feuillus
- Mélanie @ The Nomadic Wife
- Dawn @ Girl Heart Food
- Pamela @ Brooklin Farm Girl
- Sean @ Diversivore
- Karrie @ Tasty Ever After
- Annie @ Ciao Chow Bambina
- Dana @ Killing Thyme
- Maria @ She Loves Biscotti
- Marisa @ Marisa's Italian Kitchen
- Kathy @ Beyond The Chicken Coop
That's how it works:
- Thank the blogger who nominated you and provide a link to their blog.
- Write a post to show your award.
- Give two pieces of advice to new bloggers (and maybe a brief story of how your blog started).
- Select 10-15 (or whatever number) other bloggers you want to give this award to.
- Comment on each blog and let them know you have nominated and provide the link to the post you created.
That's it for today!
Disclosure: All links in our post are NOT affiliate links. They are only about products we normally purchase, or places and blogs we like.
I love baking and kneading dough because it takes me to a happy place in my soul.