Cherry Pistachio Galette
CHERRY PISTACHIO GALETTE
SERVES 4
INGREDIENTS:
1\2 pound washed, pitted and sliced fresh cherries
2 teaspoon fresh lemon zest
Juice from 1\2 a small lemon
2 TB coconut sugar
2 TB almond flour
Raw sugar
Half and half
1\3 cup finely chopped pistachios
DOUGH INGREDIENTS:
3 oz. all purpose flour
2 oz. butter cut into small cubes and chilled
1 oz. ice cold water
1/4 teaspoon salt
INSTRUCTIONS:
Wash your cherries, remove pits and slice about half of them into quarters or slivers.
In a bowl mix together your cherries, lemon juice, lemon zest, 1\4 cup finely chopped pistachios, coconut sugar and almond flour... set aside.
Weigh out your flour, add your chilled butter cubes and using a fork or fingers crumble butter cubes until your flour mixture is crumbly.
Mix your salt into 1 oz of very cold water.
Add salt water mix to crumbly flour and with hands gently form a ball. If you're not familiar with making pie crusts this may not come naturally. If you really need more moisture add a tiny drop of cold water. Avoid adding water because you do not want a wet dough. The 3-2-1 oz proportions should be perfect if properly weighed out.
On a floury surface work your dough until it all comes together and then pat it into a disk about an inch thick and place in freezer while you preheat your oven to 375.
Roll out dough on floury surface into a circle about 7-10 inches across. Avoid rolling out your dough too thin, or you may get a leaky galette with a soggy crust... and nobody wants that :)
Spoon out your cherry mix into center of palette leaving a few inches of dough around it.
Gently fold each edge towards the center of your galette, leaving the center exposed. I've only made a couple of these in my days but I'm slowly getting the hang of the folding and pleating to make the prettiest presentation possible.
Brush all exposed dough with half and half, sprinkle with raw sugar and remaining finely chopped pistachios.
Bake on a greased or parchment/silicone covered pan for between 25-35 minutes until crusht starts to brown and fruit is bubbling.
Let cool, slice and serve!
