The galette looks and sounds fancy, but with its free-form shape, it's ridiculously easy. Rainier cherries have pale, creamy flesh and are larger and sweeter than Bing cherries. If you opt for another variety, add an extra tablespoon of sugar.
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.
Combine the cherries, remaining 2 tablespoons granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes before serving.
Sadly, was disappointed. Too much lemon, was overpowering, and it barely tasted like a cherry filling. Maybe I'm just not a fan of the texture of cooked cherries, but the filling just kind of tasted like wet cherries with too much lemon flavor. Perhaps Blackberrygirl made the point; it didn't have a nice mouth feel. Agree with Carolfitz that the Pillsbury crust really didn't help - I'm usually a big fan of these, but I guess the whole recipe just needed more of a lift in flavor, and some coming from the pie crust would have helped. Also got soggy. Bummed...it certainly is easy, once you get past the tedium of pitting the cherries...
Easy and quick. Made to recipe subbing egg wash for the buttermilk. Served with small scoop of vanilla bean ice cream, very pretty. The negative was the Pillsbury pie dough -- using this made it simple to put together but the flavor just wasn't great.
I made this recipe for a gourmet dinner in September and everyone loved it! It was very easy; I had to use frozen bing cherries as fresh were already out of season. It still turned out great. Will definitely make it again.
This is a great recipe. I have made it three times so far. It is easy and very tasty, My husband loves it. The only problem I have with it, is that the bottom crust gets soggy. I think I will add more cornstarch the next time to see if it helps.
This is a fun dessert. I didn't make it but the person that did said it was easy. Used a variety of cherries which was delicious. I would definately make this. Could use a scoop of ice cream but of course that might take it out of the light category.
Made this for my Supper Club and thought it was great. Although the Rainier cherries are more expensive they are so beautiful and delicious. The toughest part about this recipe was pitting all the cherries! Pillsbury pie dough was super easy to roll out (although my Supper Club friends gave me a bad time for taking a short cut!) The crust was a bit soggy though - you usually can avoid this when making pies and pre-baking the crust a bit but you can't do this for galettes. Used raw sugar on top which is the same as turbinado (?) not sure, but it worked well. Thought it might be better to halve the cherries rather than leaving them whole for a better mouth feel - they are HUGE. Really pretty presentation though.
Outstanding and very easy/quick recipe. I used 100% Ranier cherries and they are terrific. You could also mix them with Bing. Had real trouble finding the special sugar for the crust so just used regular granulated and got excellent results.
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