Cherry Lime Galette
This cherry lime galette is bright and fresh and really easy to make – it will become a summer favorite.
I found cherries for 99 cents a pound! That’s pretty much unheard of, right? Unfortunately, Ben isn’t the biggest fan of them so I needed to think of something fun to do with them. Plus I’m a food blogger and if you haven’t heard, that’s kinda what we do.
I like cherry pie…but I don’t really like to make pies.
Too. Much. Work.
Galettes however? That I can get down with. Easy-peasy and rustic is what you’re going for.
Rustic I can do.
This cherry lime galette is really easy to make. The most time consuming part is pitting the cherries. Make sure you have a good cherry pitter to make this task go much more quickly. (I love this cherry pitter.) I used a pre-made pie crust to make this even easier. Lay out the crust – roll it out a little bigger if need be. Pile on the cherries and fold over the edges. A generous sprinkle of coarse sugar makes the crust extra crispy and helps that golden brown color develop. For a rustic type dessert, this baby really is still a show-stopper. You’ll want to make it all summer long.
Cherry Lime Galette
Yield: 1 tart (6-8 servings)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This cherry lime galette is bright and fresh and really easy to make - it will become a summer favorite.
1 refrigerated (half a package) pie crust dough
4 tablespoons of sugar (divided)
1 ½ teaspoons cornstarch
3 ½ cups of Bing cherries, pitted
½ teaspoon grated lime zest
2 teaspoons fresh lime juice
1 ½ tablespoons heavy cream
1 tablespoon turbinado sugar
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Unroll dough onto baking sheet. Flatten so that it is about 12 to 12½ inches in diameter. Combine 1 tablespoon of sugar with the cornstarch, stirring with a fork or whisk to get rid of any clumps. Sprinkle this mixture over dough, leaving a 2-inch border around the edges.
2. Combine the pitted cherries with the remaining 3 tablespoons of sugar, lime juice, and lime zest. Stir until combined and cherries are coated with sugar and lime.
3. Carefully arrange cherry mixture (use a spoon!) over dough, leaving a 2-inch border around the edge. Reserve about a cup of the mixture and the juice.
4. Fold the dough border over the cherries, folding and pressing to seal as you go. There will be an opening in the middle. Carefully add in remaining cherries and juice to the middle.
5. Brush the edges of the dough with cream. Sprinkle the turbinado sugar over the cherries and the edges of the dough. Bake at 400 degrees for 25 minutes or until dough is browned. Let cool on pan for at least 20 minutes prior to cutting and serving.
adapted from Cooking Light Magazine
Verdict: So good! A bit juicy and messy but it adds to the rustic-ness of it. I loved the touch of lime, it really brightened it up. Tasted great with ice cream, too!
Husband’s take: He really liked this too, despite not loving cherries.
Changes I would make: None.
Difficulty: Easy as a pie can be.
Looking for more pies and tarts like this cherry lime galette? Try fresh blueberry pie, rustic four berry pie, tart cherry pie from Love & Olive Oil, or Cinnamon Pecan Cherry Pie from Chocolate Moosey.