My 30th Birthday came and went. The week of my birthday was filled with joy; we took a train ride up to Ogden, had cappuccinos together one morning, went to the park for a picnic, had one of our best SLCmixer events yet- celebrating some of the most creative people in our city at One Beautiful Meal, and was spoiled to breakfast in bed with and a lazy Saturday with my boys. It ended with a specacular meal at my favorite Park City restaurant, a family run Israeli restaurant called Reefs, that has the most amazing mussels in coconut broth and halva cookies that melt in your mouth. And for the finale, this cherry hazelnut galette.
I texted back and forth with an old friend who was also turning 30th around the same time and we agreed, no big party just pie this year. And my version of pie is usually a galette. By name they are simply rustic pies, which in my book means they don’t have to look pretty. You see, I’m not a huge pie fan for one reason- I hate making pie crust. It seems to take too long, I get flour everywhere and no matter what I try it falls apart and doesn’t end up looking very nice. So, galettes have become my best friend, not because of the gourmet sounding name but quite the opposite. Galettes are to me, the perfect fruit to crust ratio, without all the fuss and with a nice presentation. I think I’ll keep making galettes and forgo pies.
My 30th didn’t overwhelm me like it does some. Instead, I chose to embrace it, hoping that it means I’m getting more respect and wisdom with age. I’m becoming less of a people pleaser and speaking up when I really want something… hence the galette instead of a cake this year. I’m gaining more insight into life and relationships. I hope to continue to grow in patience and compassion and when I fail, I hope to have more mercy with myself. Above all, I having a loving husband and now a sweet baby boy, what’s not to celebrate about that!! Life is good and I’m so grateful.
So, here’s to 30 and to making galettes!
Why make pie when you can more easily make this rustic galette recipe using sweet cherries and ground hazelnuts.
- 3/4 cup unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tablespoon natural cane sugar
- 1/2 teaspoon. sea salt
- 4 oz. / 1 stick cold unsalted butter, cut in cubes
- 2 teaspoon lemon juice
- 1/4 cup cold water
- 1 pound sweet cherries (about 3 cups)
- 2 teaspoons orange juice
- 1 tablespoons. unbleached all purpose flour
- 2 tablespoons natural cane sugar
- 1/3 cup chopped hazelnuts
- 1 1/2 teaspoons flour
- 3 tablespoons granulated sugar
- 1 tablespoon butter (room temperature)
- 1 large egg white
- 1 egg
- splash of water
- turbinado sugar
- In a chilled bowl, combine the all purpose flour, whole wheat pastry flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. Add the water and lemon juice to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.
- Preheat the oven to 400'. Prepare a parchment lined baking sheet. Pit the cherries by pressing down into the cherry with a chop stick until the pit pops out (a new trick I learned). Put them in a mixing bowl with a pinch of salt, orange juice, flour, and coarse sugar and stir to combine.
- For the filling, combine all filing ingredients in a food processor and process until creamy. Set aside.
- On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Spread the hazelnut filling onto the dough then pile the cherries in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.
- Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving.