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Summer Berry Cherry Galette

Barely sweetened summer berries & cherries nestle in the flaky, buttery crust wrapped around this cherry galette from https://meatified.com... that just happens to be grain, dairy, egg, nut, seed & coconut free! Oh, and straight up delicious.

Ingredients

Scale

For the pastry crust:

For the berry cherry galette filling:

  • 1 lb / 454 g fresh sweet cherries
  • 3 tbsp / 45 ml raw honey
  • 1 tbsp / 15 ml lemon juice (about 1/2 a lemon)
  • 2 tsp / 5 g arrowroot powder
  • 8 oz / 225 g fresh raspberries

Instructions

  1. FREEZE: Measure out the palm shortening into a bowl and pop it in the freezer to firm up for 15 minutes while you make the filling and measure out the dry ingredients for the crust.
  2. MACERATE: Pit the cherries, discarding the stones and stems. Pull or cut the cherries into halves and add them to a mixing bowl, along with the honey, lemon juice and arrowroot. Stir to coat the fruit evenly. Add the raspberries and very gently fold them through the mixture so that they don’t get squished.
  3. PULSE: Add the cassava flour to the bowl of a food processor. Sift the tigernut flour through a fine mesh sieve into the food processor bowl and discard any large pieces left behind at the end. Add the arrowroot, coconut or maple sugar (if using) and salt. Pulse a few times to combine. Take the chilled palm shortening from the freezer and add it to the food processor bowl. Pulse a few times in short bursts until the mixture begins to resemble crumbs. Don’t over process: you want to have visible pieces of fat flecked throughout and too much pulsing will overheat and melt the shortening.
  4. PRESS: Pour 1/4 cup / 60 ml of the ice water into the food processor bowl through the feeder tube, pulsing once or twice to combine. Add the remaining ice water, one tablespoon / 15 ml at a time, until you have a crumbly mixture that will hold together smoothly when you pinch or squeeze it in your hand. (Depending on the temperature and humidity of your kitchen, you may not need all the water, or you may need to add a little extra. Be cautious about adding extra water. The aim is to have a dough that holds together without being sticky.)
  5. FORM: Lay out a piece of parchment paper about the size of a baking half sheet on your work surface. Scrape out the dough mixture from the food processor onto it and use your hands to bring together a ball of dough by pressing it together and then rotating it into a disc shape, flattened down to about 1 inch / 2.5 cm thick. Try to work the dough as little as possible – if it’s especially warm in my kitchen, I find it helpful to wear gloves to minimize the contact it has with my warm hands. Sprinkle a little arrowroot powder on top to help with rolling the dough without sticking.
  6. ROLL: Lay a second piece of parchment paper on top of the pastry dough. Use a rolling pin to roll out the dough between the sheets of parchment paper, rotating a quarter turn after a few strokes of the rolling pin to make sure the dough is rolled out evenly. Every full turn or so, hold onto both sides of the parchment paper and flip it over so that you’re rolling the other side of the dough and sprinkle it with a little extra arrowroot powder, as needed, to prevent the dough from sticking. Roll the pastry dough until you have a rough circle that’s about 1/8 inch / 4 mm thick.
  7. FILL: Remove the second piece of parchment paper from the top of the dough and transfer the rolled dough – still on the bottom piece of parchment – onto a baking sheet. Spoon the macerated fruit mixture into the middle of the rolled dough. Leave a gap of at least 2 inches / 5 cm all around the edge of the fruit. Starting at the top of the dough circle, use the parchment paper to pull up the edge of the dough and press it lightly up the side and over the fruit filling. Repeat this motion, folding the next section of dough up and over the fruit, overlapping the edges of the prior section & and pressing lightly to seal each time until you have a free form, loosely circular pie.
  8. PREHEAT: Make sure the oven rack is in the middle of the oven and preheat to 400 F / 205 C. While the oven is preheating, place the galette on its parchment lined baking tray in the fridge to keep cool.
  9. BAKE: Cook the galette for about 40 minutes, until lightly browned on top, rotating once for even browning (if needed in your oven). The dough will not darken or become glossy like traditional pastry, so don’t be tempted to add lots of extra oven time as the bottom crust will be in danger of over cooking past the 45 minute mark.
  10. SERVE: Let the galette cool on the baking tray before serving or moving as the crust is more fragile on the bottom when it’s hot. If you like, drizzle with additional honey and serve with coconut yogurt, additional fresh fruit and some sprigs of mint on top.

Notes

I haven’t tested these variations, but chilled leaf lard or even coconut oil would likely prove to be acceptable substitutions for the palm shortening.

The metric weight measurements are the most accurate, particularly since cassava flour can vary in weight to volume ratios across brands. I always recommend using a kitchen scale to weigh your ingredients when baking if possible.