Celebrate summer and all those fresh berries you picked by throwing them together in this cherry and strawberry galette held together by a gluten-free crust.
As usual, my time visiting family in LA went much too quickly. As much as I love being there for my nephew’s birthdays, I need to make a point to visit on non-party weekends so that we can explore the city more. Or rather I should stay for more than just a 3 day weekend. Originally I had hoped to be able to stay an extra day or two but unfortunately had not accumulated enough time off just yet and being that I just started this job in January, didn’t feel like pushing it by asking if I could take my days off early and then work those days later on. Maybe next year.
This trip was my first time flying with Southwest and I must say, I was quite pleased. I am actually not dreading jumping on another flight this Thursday to go to San Juan off the coast of Seattle with some of my childhood friends, celebrating out 30th birthday year. The best part of my return flight was being able to watch the Women’s national soccer team beat the pants off of Japan. Heck yea free live TV! Originally I wanted to post the fun birthday/Fourth of July cake I made for my nephew’s birthday today but I didn’t have time to sift through all the photos. Instead you are getting a different kind of patriotic treat in the form of a cherry and strawberry galette, made with a gluten-free pie crust.
One year ago: Single Serving Oven-Fried Onion Rings
Three years ago: Orzo with Parmesan and Basil
Four years ago: Italian Herb & Cheese Fettucine
GLUTEN-FREE CHERRY-BERRY GALETTE
1 refrigerated gluten-free pie crust (or homemade)
2 cups cherries, pitted and halved
2 cups sliced strawberries (or a mix of berries)
1-1/2 Tbsp cornstarch
1-1/2 Tbsp sugar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp salt
1 egg + 1 tsp water, lightly beaten
Strawberry jam, warmed (optional)
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, toss together the cherries, strawberries, cornstarch, sugar, cinnamon, cardamom, and salt. Set aside.
- Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, layer the fruit evenly in the center. Fold the crust over the fruit on the edges. Brush the exposed crust with the egg wash and sprinkle with sugar.
- Bake 35-40 minutes, or until the crust is golden. Place sheet on a wire rack to cool before slicing and serving. Before serving, brush the fruit with warm jam, if desired. (Best served the same day.)
Source: Adapted from my Ginger-Nectarine Galette.