Sour Cherry and Apple Galette
I grew up with a sour cherry tree in my backyard, planted by the Italian family that lived there before us. My family did not know what to do with the small sour cherries and we left them to the birds. When I came across a few small sour cherry trees in a nearby park recently, I started to dream about what we could do with them. I was not the only one Googling sour cherry recipes that afternoon! When I returned to the trees, most of the cherries had been picked, but I was still able to collect a small amount and use them in this recipe with apples. Just like tart rhubarb and sweet strawberry, these sour and sweet flavors complement each other nicely.
For the pastry
1 1/2 cups flour
2 Tblsp sugar
pinch of salt
7 Tblsp chilled butter, cut into small pieces
4 Tblsp ice water, more if needed
For the filling
2/3 cup sour cherries, pitted and stemmed
1 1/3 cups chopped apple
1/3 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
1 Tblsp tapioca
strawberry jelly or similar (optional)
Make the tart dough in advance: In a medium mixing bowl combine flour, sugar and salt. Add the butter pieces and pinch the mixture together with your fingertips or a pastry cutter until it is fine and crumbly. Make a well in the center and add the ice water. Pull the dough together and work it quickly to form a smooth dough, neither dry nor sticky. Add more ice water, if necessary. Pat into a thick disk and wrap in plastic wrap. Chill for at least an hour or overnight.
When ready to use, let stand at room temperature for 10 minutes before rolling it out.
Make the filling: In a medium sized bowl combine the cherries, apples, sugar, cinnamon, salt, and tapioca. Let stand for 30 minutes to allow the flavors to mingle.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Remove the parchment from the baking pan and roll out the tart dough on it to an even thickness, about 12" round. Pile the fruit in the center, leaving 2" border around the edge. Fold the dough over the filling and press the filling down to compact it. Use a pastry brush to apply a coating of strawberry jelly onto the crust and the top of the filling. (You could also use egg wash, or milk.)
Bake for 10 minutes, reduce heat to 375 degrees and bake 20-25 minutes more until the crust is golden brown and the filling is bubbly. Cool the galette on a wire rack for at least an hour before cutting. Serve with whipped cream or vanilla ice cream.