Mes Petite Cherries in a Galette with Almonds

I love cherries. I've been waiting all winter long to hand pick cherries in the Spanish sunshine. On a recent trip to the Andalusia region, we hiked the Sierra Nevadas and picked pocket ( shirt, shoes, anything!)  fulls of cherries dripping off the abundant trees scattered throughout.  If you are in the mood to make a scrumptious little dessert, try making some Cherry-Almond Galettes.


2   Organic butter puff pastry sheets, rolled to 1/4 inch-thick 

Cherry compote
2 1/4 cup (approx. 200g)  cherries
1/4 cup (60g) organic cane sugar 
Almond crumble
1 cup (approx. 100g)  blanched almonds
1 tbsp    organic cane sugar
Soured cream
2 1/2 cups  (approx. 250g)  crème fraîche
1/2 cup (approx. 150ml)  whipping cream
2 tbsp   pure icing sugar, sifted
1 tsp   vanilla extract

1 Preheat oven to 425 F (220C). Cut six 5 1/2 inch (14cm) rounds of the puff pastry and place on a parchment paper-lined oven tray, top with parchment paper and another baking tray and bake until deep golden (10-15 minutes).
2 For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm.
3 For almond crumble, roast almonds until golden (2-4 minutes), chop in a food processor until coarsely ground, add sugar and pulse to combine.
4 For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.
5 Serve puff pastry rounds topped with cherries and almond crumble scattered over and soured cream on the side.

Trail of Crumbs on The Kitchn

Our friend and lovely fellow photographer, Leela Cyd, featured us on The Kitchn this week. She asked us to send in our favorite breakfast recipe for her Breakfast with a Blogger column. Check out the recipe here... YUM.

photo: Leela Cyd Ross

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