Cherry Almond Galettes w/ Pistachio Gelato
It's cherry season, peach season, tomato season, green bean season.....it's everything at once season in NJ right now.
(except fig season!).
Each day I try and make something using local produce.
Salads for lunch; tomato sandwiches; berry desserts.....it all comes at once and for such a short time only. We are so deprived here with such a short growing season.
Here, I partnered with Kings Food Markets in NJ and paired their delicious all natural Kings Own Brand Premium Gelato from Italy with my cherry galettes.
It just seemed like the right thing to do.
I chose pistachio flavor, because cherries and pistachios go so nicely together.
If you live in NJ and get your hands on some of this gelato, then I suggest you do so.
The dark chocolate is especially delicious. All natural, small batch made in Italy.
You can make one big crostata if you like, but here, I made 6 individual ones for a dinner party using frozen puff pastry.
This is pretty simple, though it might look difficult.
Here we go.......
Cherry Galettes w/ Frangipane: makes 6 individual crostata or 1 big one
1 sheet of frozen puff pastry, defrosted, cut into 6 squares
30 cherries (approximately), pitted
1 cup of almond meal (or ground almonds)
1 large egg
1/4 tsp almond extract
1 tbsp flour
3 tbsp melted butter
1 tbsp milk for brushing
1 tbsp turbinado sugar
Pistachio gelato for accompaniment
Mix up the almond meal, egg, extract, flour and melted butter to make the frangipane (almond paste). Set aside.
Cut the puff pastry into 6 squares and roll out each square to make it thinner.
Spread a spoonful of the frangipane in the center of each square and dot with about 5 cherries.
Fold up the sides as best as you can. It's ok if they are a bit sloppy, these are rustic tarts.
Assemble 6 rustic galettes, and brush the puff pastry with some milk to seal the edges.
Sprinkle the tops w/ turbinado (raw) sugar.
Bake in a preheated 375F oven for 25 minutes on a parchment lined baking sheet.
Transfer the galettes to cooling rack.
Best served warm with a scoop of Kings Own Brand Premium Pistachio Gelato and chopped pistachios.
These can be made ahead and left at room temperature, and they freeze well too!
This is a top 10 dessert.