The Lovell Table

In the summertime, I am constantly inspired by seasonal fruit. This July, the cherries have been so gorgeous- I had to develop a recipe with them. I love a galette because it is such a forgiving dessert- the rustic look hides mistakes, leaks, and cracks. This is the perfect dessert to serve to a special someone or to a couple of friends- I promise you won’t have leftovers!

Ingredients

• 1 cup all purpose flour
• 1/3 cup buckwheat flour
• 1/2 cup plus 1 tablespoon cane sugar
• 1/2 cup cold butter
• 3 tablespoons ice cold water
• 2 cups of cherries (pitted and halved)
• juice from 1/2 orange
• 1 teaspoon vanilla bean paste
• pinch of salt
• 2 tablespoons cornstarch
• 1 egg (beaten)
• golden caster sugar for sprinkling

Method

1. Make the filling- in a bowl, mix together the cherries, vanilla bean paste, orange juice, 1/2 cup cane sugar, salt, and cornstarch until combined and then set aside
2. Make the crust dough-
   • In a large bowl, whisk together the two flours and 1 tablespoon of cane sugar
   • Using a cheese grater- grate the cold butter over the flours
   • Use a fork to press the grated butter into the flours until they begin to combine
   • Drizzle the cold water into the mixture and continue to press the mixture with the fork
   • Once the mixture begins to form large clumps press it together into a disk and wrap with plastic wrap (try not to spend too much time pressing it together as you do not want to warm the butter)
   • Refrigerate for at least 30 minutes or up to 1 hour
3. Heat the oven to 375
4. Assemble-
   • Remove the dough from the plastic wrap and roll the disk out on parchment paper or a silicone baking mat with a lightly floured rolling pin until it is 1/4 inch thick (you will have some cracking and that is okay)
   • Top the flattened disk with the cherry mixture leaving a two to three inch border
   • Fold the border over the cherry mixture to form the crust
5. Brush the beaten egg onto the crust and sprinkle the golden caster sugar over the whole thing
6. Bake for 45-50 minutes
7. Let cool and then serve with whipped cream or ice cream