It’s August already… whew.
Seems like yesterday I was in my last semester of school, then I was getting scorched in the Mexican sun, then I was standing on stage during my graduation convocation, then I did a whole whirlwind of Japanese desserts while neck-deep in full-time work.
And, yet, I expected to do more this summer!
The countdown to pastry school has begun, but I’m still racing towards my goal of posting 100 recipes on my blog before mid-September, and working to drop another 10 pounds before class starts.
D’ya think eating fewer treats and drinking less beer would help?
The secret to losing weight it pretty easy, actually — all you need to do is eat less and move more.
Trouble is, with it being a lazy summer n’ all, half of the time I swear I’m only moving to either go to work or grab another handful of berries! Or cherries.
I’ve been eating Bing cherries ’til my stomach hurts ever since a friend brought me a bucketful from her road trip through orchard country.
Anyways, in other news: one of my recent posts was featured on Epicute! Squee!
It’s like getting boinged or being the first hit on Google search — like, “Welcome to being Internet-famous — just remember that being Internet-famous only lasts a nanosecond”!
Still, it’s nice to see that people out there approve of my (less than professional, always kind of awkward) food styling.
Plum & Cherry Galettes with Pistachios, Goat Cheese, and Honey
*recipe by Christine
- pie dough
- 2 large black plums, sliced
- 2 cups Bing cherries, halved
- 1/4 cup soft goat cheese
- 1/4 cup chopped pistachios
- 1/4 cup honey, for drizzling
- 1 egg, beaten
Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
Roll the pie dough out until it’s a little thinner than 1/4 of an inch (1/2 cm) in thickness.
Use a round measure, such as the lip of a springform pan, or a bowl turned upside-down, to cut out rounds of pie dough — I used a 7-inch springform pan for my galettes.
Transfer the pie dough rounds to a baking sheet and refrigerate for 10 minutes.
After 10 minutes, remove the dough from the fridge and brush the center with honey, keeping about 1 inch (2 cm) from the edges.
Layer the sliced plums over the brushed honey, then arrange the cherries over the plums.
Fold the edges of the pie dough up and over the edges of the arranged fruit, press down to secure, and brush the exposed edges with lightly beaten egg. Sprinkle with sugar if desired.
Bake for 30 minutes, or until the pie crust is browned and the filling bubbles.
Allow the galettes to cool for about 20 minutes on a cooling rack before garnishing with chopped pistachios, goat cheese, and honey drizzle.
Mmm… August! All the fruit I used for this treat is fresh and local.
These warm galettes are little pockets of everything that’s tasty about summer — black plums and Bing cherries and honey are soft and sweet, while the goat cheese provides a bit of a salty balance and the pistachios add texture.
You can make a galette any size you like, fill it with anything you desire, but if you make this recipe then I suggest serving it with a chilled glass of sparkling wine. Yum!