Tart cherry and almond galette isn’t very southern, but who cares? When a dessert is this easy and this good we can look over that. Tart cherries with an almond filling and wrapped in buttery puff pastry. Take plenty of help from the store and it’s done in just 40 minutes.
Spring on a farm is a lot like a woman in labor. I’ve taken care of both, and it’s funny how similar they are. Now that I’ve actually written that down I’m wondering if this is a normal train of thought.
My poor brain.
I drew this comparison when I was spraying the tent caterpillars out of my apple trees last week. Yeah–this is definitely not a normal thought process. They’re the same because both need a lot of constant care. Lots of attention. Lots of monitoring, assessing, and the occasional very important intervention to make sure everything comes out fine. Ask any OB nurse and we’ll tell you to never turn your back on the woman who comes in with a birth plan–we all know how that’s gonna end. Like a blessed train wreck.
And you can never turn your back on Spring. One minute everything is fine, and the next your cherry trees are full of tree-destroying caterpillars. Or the rabbits are eating your broccoli. Or there’s a freeze coming and your greenhouse needs heat. It’s just always something, and that’s how it is here right now.
So much to watch, so much to protect in an effort to enjoy lots of fresh food this summer and into next year. I’m already tired! Too bad farming doesn’t come in 12-hour shifts.
About this recipe
I’d been eyeing this original recipe for awhile. It’s one of Martha Stewart’s and since I love cherries I wanted to give it a shot. Store bought puff pastry makes it easy. I mean, really. It’s easy. But I say that a lot I think. To me, as long as I can pronounce it and it doesn’t take two days to make I think it’s easy. My perception might be a little off.
But this is so good! I want you to try it. Make it for dessert this weekend or for no reason at all. You’ll eat the entire thing. Jeremy and I polished this one off ourselves.
Not a cherry fan? Use blackberries or maybe raspberries. Canned or frozen are fine if you don’t want to buy fresh, but make sure they are well drained. If you sub a fruit, make sure it’s a little tangy–stick with berries. Anything too sweet will just get lost. I had this completely finished in less than 40 minutes. That’s doable since part of that time was refrigeration.
Get your tart cherries canned in the fruit aisle near the applesauce–again, drain them very well.
Tart Cherry and Almond Galette
- 1 in box frozen puff pastry thawed the refrigerator
- 1/3 cup roasted almonds (if using salted omit the following 1/8 tsp. salt)
- 1/8 teaspoon salt
- 1/4 cup sugar
- 1 1/2 tablespoons cold butter or margarine cut into small squares
- 1 egg
- 1 14.5 ounce can red tart cherries well drained
- 1 tablespoon egg beaten with 1 milk
- Preheat the oven to 425.
- In a food processor, chop the almonds until finely ground. Add the sugar and salt, if using.
- With the food processor running, add the butter and egg and mix until a smooth paste forms. Set aside.
- Working with one sheet of puff pastry on a lightly floured surface, (wrap the second and freeze, or double this recipe to make 2 galettes), roll out until it's about an inch or so larger than its original size.
- Trim the corners off to make a more oval shape.
- Turn and fold the edges in about one inch to make a rim around the pastry.
- Poke holes in the bottom of the crust with a fork.
- Transfer to a foil or parchment-lined baking sheet and brush the entire surface and crimped edges with the beaten egg and milk mixture. Chill in the freezer 5 minutes.
- Remove from the freezer and spread the bottom of the pastry with an even layer of the almond paste. Chill 5 more minutes.
- Remove from the freezer and add the cherries to the top of the almond paste.
- Bake 10 minutes, then remove from the oven and sprinkle with one tablespoon granulated sugar.
- Return to the oven and bake until deeply golden brown, about 15 minutes more.
An introduction to Yummly
On a side note, I wanted to tell you all about Yummly. If you aren’t familiar with the site, it’s a great way to keep track of your favorite recipes, get recommendations on new ones you might like, and just keep track of all your internet food love. It’s a little bit of a blend between Pinterest and Ziplist if you are familiar with that site. You’ll notice at the bottom of this post that I’ve added a YUM button to my sharing icons. Once you’ve created your account at Yummly, clicking the button automatically adds it to your recipe files. It’s so handy–if you aren’t using it already, I hope you will give it a try!