• Najwa Kronfel

Cherry and Raspberry Galette

My son Lucas is finally walking. That means less time for me and more time chasing him around. It’s so cute

to see him walk, he is still kind of scared but he gets better everyday. He has so much energy but he gets tired 

faster since he walks, which makes him nap longer, and that’s when I take advantage.

Cherry season inspires me all the time. It’s my favorite part of Spring. I have been waiting all Spring to make a cherry galette. I find the cherries to be a bit sweeter at the end of Spring. To me, that’s when they are at their best. Of course, I had to make a cherry galette. It wouldn’t be Spring to me if I didn’t. I was so pleased with the way it came out this time, I started to eat it before my photo shoot was over. If it wasn’t because I promise one to my cousin Raquel, I would have probably eaten the whole thing. I should probably mention 

that I ate all the cherries I had bought for the galettes and I had to take a second trip to the market to get more. But on my defense, it was worth it.

I also add raspberries, that’s what I did new this time, the flavor combination was simply delicious. Any fruit combination would do the trick, just work with what you have on your fridge. I also love savory galettes, try leek and gout cheese, I love that combo. 


12oz Cherries, pitted

8oz Raspberries

1/4 cup vanilla sugar, plus more to sprinkle the galette

1/4 teaspoon ground cinnamon

1 teaspoon cornstarch

the juice of 1/2 lemon

egg wash (1 egg mixed with 2 tablespoon of water)

Find a tart crust recipe here

Preheat the oven to 375 F.

Line a baking sheet with parchment paper, set aside.

In a sauce pan add all the ingredients and mix them with a wooden spoon.  Cook for about 10 to 15 minutes stirring occasionally. We want some of the liquid to evaporate to avoid the compote to ooze out while baking. Let it cool completely. 

Divide the dough in 2 parts. Lightly flour a work surface and roll each piece of dough into a 1/8 inch thick, round. Place half of the filling in the center leaving 1 1/2 inch of uncovered dough around the edge. Fold the 

outer edge of the dough in toward the center. Don’t worry if is not perfect, that’s the beauty of the galette. Wrap the entire baking sheet with plastic film and chill for 1 hour. When ready to bake, brush each galette with egg wash and sprinkle with sugar. Bake them for about 30 to 35 minutes or until golden brown. 


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