It’s cherry season dudes (and dudettes…actually mostly just dudettes because I think my Dad is the only man who reads this blog). So what do we do when it’s cherry season? Say it with me now… “we make cherry galettes”! And we make them with whole wheat flour and vegan butter because we can. And because we’re doing this whole healthy thing. And because the galette still tastes dreamy. Damn straight.
Of course if you want to use the real deal butta and cream or milk go for it. I’ve been experimenting to see if cutting back on dairy makes my body feel better. But if you’ve been hanging out here for a while you know I really like cheese and cream cheese and sweetened condensed milk so I feel ya if you want to go big or go home with this galette.
It’s funny because just the other day I was talking about pie with my coworkers (cool coworkers, right?) and I was telling them that I only really like apple pie. A few of them said they like berry pies but I find them to have this weird gelatinous consistency that really grosses me out and takes away from the fresh fruit. Well, none of that gelatinous goop goin’ on here in this galette. I used just a touch of flour in the cherry filling to prevent a liquidy mess and no need for cornstarch in this recipe.
To pit your cherries without a cherry pitter (cuz that’s one of those kitchen utensils you use once a year) just slice them in half with a pairing knife and cut the pit out with the edge of your knife. Kind of like you would do with an avocado.
The rest of the rest is a cinch and before you know it you’ll have a dessert to impress all your friends. I highly recommend serving your slice of galette with one of the following: whipped cream or coconut cream, ice cream (vegan optional), or greek yogurt mixed with a little bit of honey. I went for the greek yogurt since I had a slice for breakfast. It has fruit in it so that’s totally acceptable, right?!
What’s your favorite pie filling?
- 1 and 1/4 cups whole wheat pastry flour
- 4 oz./8 tablespoons/1 stick vegan (or regular) butter
- 3 tablespoons cold unsweetened almond milk
- 2 tablespoons sugar of choice (I used raw turbinado)
- 2 tablespoons unsweetened applesauce
- 2 teaspoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups pitted sweet red cherries
- 1/4 cup turbinado sugar (or sugar of choice)
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- pinch of salt
- Preheat oven to 400 degrees F. Grease a baking sheet (or use a silpat mat) and set aside.
- Add all dough ingredients to a food processor or cake mixer and pulse/mix until just combined. Remove dough and place on a floured surface. Either use a rolling pin or your hands to flatten the dough until you have an 8-12 inch circle (it’s okay if it’s imperfect) and it’s about a ¼ inch thick. Place in the fridge while you prepare the cherry filling.
- Add all cherry filling ingredients to a medium bowl and toss until combined.
- Remove dough from the fridge and spoon the cherry filling into the middle of the round flattened dough. Leave about two inches on the outside to fold over.
- Fold up the edges carefully, pleating them as you go. If the dough tears just pinch it together with your fingers.
- Sprinkle with more turbinado sugar if you wish and place in the oven.
- Cook for 45 minutes or until golden brown.
- Let cool before serving.
- Serving options include ice cream, whipped coconut cream, or greek yogurt sweetened with honey.