Cherries and I had a love hate relationship when I was younger. They weren’t sweet enough like peaches, but I loved how the cherry juice stained my fingertips red. The little prankster I was used to run to my mom, faking some kind of awful injury with the red dye impersonating as blood. My mother never of course believed me; though she pretended as if she did until I collapsed into giggles and the gig was up. Half the reason why I love cherries are for that memory alone. The other half is because I can now appreciate the delicate sweetness cherry juice gives off.
I know I have waxed on about the merits of The Farmers Market before, however, two pounds of cherries are almost $10 dollars at the supermarket and most of them are inedible. That is why I waited until Sunday where I got two pounds of fresh picked cherries for $4.00. A deal good enough to make two of these Dark Chocolate Cherry Galettes. And trust me, you will want to make two. The buttery pie dough is rustically formed around the cherries dusted with chocolate. When baked, the cherries release their juices and mingle with the dark chocolate. Its’ the kind of summer dessert, your guest will beg you for the recipe. If they only knew how easy it was. Enjoy!
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
- 1 pound pitted cherries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 6 ounces dark chocolate
- Juice of half a lemon
- In a food processor, combine all the dry ingredients and pulse to combine. Add in the cubed butter until its in pea-size pieces. Drizzle in ice water and pulse again. Add 1 more tablespoons of water if the dough is too dry. Wrap in plastic wrap and refrigerate for at least thirty minutes.
- Chop 4 ounces of dark chocolate and set aside. In a large bowl, toss cherries with sugar, cornstarch and juice of half a lemon. Fold in the chopped chocolate.
- Roll out pie crust 9 inches in diameter. Place filling in the center and fold up sides over the cherries. Bake for 25 minutes or until galette is golden brown. Once cool, grate two ounces of dark chocolate on top of the galette.