The grand opening for our new restaurant went so well and I could not be more thrilled! It’s a beautiful restaurant with amazing food with such passionate and driven people behind the scenes. I’m very happy and proud to be a part of it. If you’re ever in Colorado, you’ve got to check it out! Hickory ‘n Ash in Broomfield.
That being said, I’ve got a great recipe today to share. Summer is such a great season because of all the wonderful fruit that becomes available! It’s a real treat for any pastry chef to get to work with so many delicious fruits and even some veggies! I picked up some cherries in the market the other day, I couldn’t resist! I had no idea what I was going to make with them, but I’ve managed to come up with a few ideas (honestly, it wasn’t very hard). Today I’m making a Cherry Pistachio Galette. It’s a rustic open face pie, with whole, pitted cherries and pistachio frangipane. What is frangipane you say? Well, it’s basically a French baked filling. It’s traditionally made with almonds, but I’ve been using all kinds of nut pastes and they all turn out amazing. I like the taste of cherries with pistachios, and that’s why I’ve chosen it for today! Pistachio paste is something easily found on amazon or at specialty food stores.
Cherry Pistachio Galette
Crust
Butter 4 oz.
Cold water 3-4 T (as needed)
Flour 1 ¼ cup
Sugar 1 ½ tsp
Salt ¼ tsp
Pistachio Frangipane
Pistachio paste 2 oz.
Butter 3 oz.
Sugar 2 oz.
Egg 1
Flour ¼ cup
Cherries, pitted 3 cups
Egg wash
Egg 1
Water ¼ cup
Directions:
Preheat oven to 350 degrees F.
First, make the pie dough. Put all the ingredients except for the water into a food processor and process. You may need to add the cold water until the dough comes together. Form the dough into a disk and wrap with plastic wrap. Chill for 20 minutes.
Next, make the frangipane. Super easy, you’re just going to put all the ingredients into a food processor and blend until its completely smooth. Set aside.
Once pie dough has rested, roll out on a lightly floured surface about 10” in diameter.
Spread the pistachio frangipane over the pastry, leaving an inch around the edge without frangipane. Next, place all your pitted cherries over the frangipane.
Fold the top of the pastry over the edge of the cherries.
Make your egg wash by whisking the egg and water in a small bowl. Brush the egg wash over the edge of the galette.
Chill pastry before baking.
Bake for 1 hour.
Cherry Pistachio Galette
Ingredients
Crust
- 4 oz butter, cold
- 3-4 Tbsp cold water
- 1 1/4 cup flour
- 1 1/2 tsp sugar
- 1/4 tsp salt
Pistachio Frangipane
- 2 oz pistachio paste
- 3 oz butter
- 2 oz sugar
- 1 egg
- 1/4 cup flour
- 3 cups pitted cherries, fresh
Egg wash
- 1 egg
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees F.
- First, make the pie dough. Put all the ingredients except for the water into a food processor and process. You may need to add the cold water until the dough comes together. Form the dough into a disk and wrap with plastic wrap. Chill for 20 minutes.
- Next, make the frangipane. Super easy, you’re just going to put all the ingredients into a food processor and blend until its completely smooth. Set aside.
- Once pie dough has rested, roll out on a lightly floured surface about 10” in diameter.
Spread the pistachio frangipane over the pastry, leaving an inch around the edge without frangipane. Next, place all your pitted cherries over the frangipane. - Fold the top of the pastry over the edge of the cherries.
- Make your egg wash by whisking the egg and water in a small bowl. Brush the egg wash over the edge of the galette.
- Chill pastry before baking.
- Bake for 1 hour.
