This sweet cherry galette has a savory twist thanks to the addition of woodsy rosemary and tangy goat cheese. It’s a sophisticated dessert that home cooks of all skill levels can conquer.
Summer is heaven for food lovers. The wide variety of in-season produce available makes meals this time of year simple and absolutely delicious. There are so many uniquely summer dishes I look forward to: grilled sweet corn, caprese salad, melon and prosciutto, rhubarb crisp — the list seems never-ending.
Among my favorite treats of the season are sweet cherries. They taste like candy and I take them everywhere with me in the summer. They’re the perfect, portable fruit for camping, boating, hiking, road trips and just about everything else you may have on your agenda. I haven’t cooked with them much because they’re so damn delicious on their own. But then this galette came to me in a dream. Yes, I’m serious.
Last summer I made a baked brie that I topped with cherries, brown sugar and rosemary. And it was ridiculously good. The funkiness of the brie and rosemary helped balance the sweetness of the cherries and sugar. I kept thinking I wanted to recreate the recipe in scone form, but I dreamt last week about making a galette with the same flavors. I’ve been salivating over the idea ever since.
Here’s what I love about galettes: they’re not supposed to be perfect. Which is a relief because pies can be so fussy. I love pie, but I definitely haven’t mastered the art of the perfect crust. Galettes are supposed to look rustic and thrown together and I’m definitely on board with that. If a little bit of your filling leaks or your folds aren’t uniform, don’t fret. Embrace this more laid back version of pie!
Galettes are one of my favorite desserts to make when we host people for dinner over the summer. I bake it ahead of time and bring it out on a cookie sheet with a few forks. We eat it right from the pan, often paired with a glass of wine, relishing in the season’s bounty.
Rosemary Sweet Cherry Galette With Whipped Honey Goat Cheese
- 1 pie crust, rolled out to 12 inches (I used this all-butter recipe from Salt Fat Acid Heat)
- 3 1/2 cups sweet cherries, pitted and halved
- 1/3 cup plus 1/2 Tbsp. light brown sugar, packed
- Juice of 1/2 lemon (about 1 Tbsp.)
- 2 tsp. fresh rosemary
- Pinch of salt
- 2 tsp. fresh rosemary
- 1 egg, beaten
- 2 Tbsp. half and half, divided
- 4 oz. goat cheese
- 2 Tbsp. honey
- Preheat your oven to 375 degrees.
- In a large bowl, combine cherries and 1/3 cup brown sugar. Let mixture stand at room temperature for ten minutes. After cherry mixture is done resting, stir in lemon juice, salt and rosemary. Set aside.
- Carefully place pie crust on a large baking sheet lined with parchment paper. Pour cherry mixture into the middle of the crust, leaving about two inches of crust around the perimeter. Use your hands to gently shift the cherry mixture to ensure it’s evenly distributed.
- Carefully fold the crust over the filling in large sections, allowing each fold to overlap.
- Whisk together egg and 1 Tbsp. half and half to create an egg wash. Carefully brush the egg wash all over the top of the crust. Sprinkle remaining 1/2 Tbsp. brown sugar all over the top of the galette.
- Bake for 35 to 40 minutes, until crust is golden brown and cherry filling is bubbling. Allow galette to cool on a wire rack for at least 10 minutes before serving.
- While galette cools, make the goat cheese topping. Using an electric mixer at medium speed, beat goat cheese, honey and remaining 1 Tbsp. of half and half in a large bowl until smooth and fluffy. Top each piece of warm or room temperature galette with a dollop of whipped goat cheese.
[…] is a recent dessert I photographed for a recipe on my wife’s website, The Broadcasting […]