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juicy-cherry-galette

During culinary school, galettes were our first ever pastry we were to memorize. We made a apple cinnamon galette over, and over, and over again until we could do it with our eyes closed. I always wondered why our chef instructors insisted on us mastering the galette. After our galette final (yes, we had a galette final) I realized that participating in the long process of perfecting a galette was the perfect way to immerse us amateur chefs into the pastry world. Making pastry for a galette takes patience and quite a few more steps than I expected. Also, a galette does not require a fancy touch... which means it is encouraged to look rustic during its final presentation. Therefore, the galette became my favorite pastry to create. It has a beautiful balance of technique in the creation of it's buttery dough as well as a personable relatable quality in it's presentation. Since cherries are close to being in season, I'd thought I go with this juicy cherry galette. I did use frozen cherries for this recipe since that is what was delivered to me (stupid corona virus). I highly recommend using fresh cherries. I had to keep straining extra liquid so the pastry wouldn't get soggy. Using fresh cherries will remove that annoying process.

Ingredients