From the kitchen: Cherry Galette & Honey Ice Cream
I’m not the neatest baker, not in the dirty kitchen sense, although I do make messes from time to time – I mean more in the craftsmanship of my baking. That’s why I LOVE making galettes (crostatas, rustic tarts…whatever you may call them). It’s a free form pie for a free form kinda girl. Perfectly imperfect (just like me). This galette has an unassuming layer of finely chopped almonds that complements one of my favorite of all summer fruits. A healthy serving of vanilla ice cream, sweetened ever so lightly by mild honey is the perfect accompaniment to this imperfect dessert. Enjoy.
2 cups plus 1 tablespoon all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4 -inch dice, plus 1 tablespoon melted butter
1/2 cup ice water
2 tablespoons slivered blanched almonds, very finely chopped
3 pounds fresh cherries, pitted
- In a bowl, mix 2 cups of the flour with 1 tablespoon of the sugar and the salt. Add the cold butter and cut it in briefly using a pastry blender. Add the water and stir just until the dough begins to come together. (NOTE: I use a food processor for all of my pie doughs, with excellent results every time)
- Gather up the dough and transfer it to a lightly floured surface. Knead briefly until it forms a smooth, cohesive mass. Pat the dough into a disk, wrap in plastic and refrigerate for at least 1 hour before rolling out.
- Mix the almonds with the remaining 1 tablespoon flour and 1 tablespoon of the sugar.
- Preheat the oven to 400°. On a lightly floured surface, roll out the dough to a 15-inch round; transfer to a baking sheet. Sprinkle the almond mixture all over the dough to within 1 1/2 inches of the edge. Arrange the cherries on top. Fold the edge of the dough up and over the fruit.
- Brush the melted butter over the pastry border and sprinkle the remaining 2 tablespoons sugar over the whole galette. Bake for 50 minutes to 1 hour, or until the galette is deeply browned. Let cool on a rack for 10 minutes. Dip a brush into the galette and glaze the cherries with some of their juices. Serve warm.
For Ice Cream (makes about 1 quart)
3 cups heavy cream
1 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tablespoon pure vanilla extract
- Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.
- Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.
- Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract. Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream
- Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to “ripen” for at least 2 hours in the freezer.