Ode to the cherry pitter:

Cherry pitter, you are so simple.

Yet, you make working with cherries fun.

And help make pies and tarts delicious.

How did I ever live without you?

Clearly, I have lived without cherry deserts for too long.

Cherry Rhubarb Galette
Prep time
Cook time
Total time
Recipe type: Desserts
Serves: 4
  • Hazelnut pâte brisée:
  • ¾ cup all purpose flour
  • ¾ cup hazelnut meal
  • 1 tablespoon sugar
  • ½ cup butter cold and cubed
  • 5-6 tablespoons cold water
  • Filling:
  • 2 cups tart cherries pitted
  • 3 cups rhubarb
  • ⅔ cup sucanat
  • 1 teaspoon salt
  • 2 teaspoons nutmeg
  • ¼ cup flour
  • 5 tablespoons butter
  • sugar for topping
  1. Either by hand or in a food processor, combine all the dry ingredients for the crust. Whisk/pulse to combine. Cut in cubed butter until butter is about the size of peas. Tablespoon by tablespoon, add in water and stir with fork/pulse until dough comes together. Roll out onto a piece of plastic wrap and chill dough in the freezer for 10-15 minutes.
  2. While dough is chilling, combine cherries, rhubarb, sugar, nutmeg, and flour in a bowl. Stir until cherries and rhubarb are coated. Let sit until dough is done chilling. Melt two tablespoons of butter. Remove dough from freezer and roll out into 14-16 inch circle or divide dough into sixths and roll out into smaller circles. Place filling in the middle and top with small chunks of remaining butter. Fold over edges and place on a baking tray covered in parchment paper. Brush galettes with melted butter and sprinkle with sugar. Bake for 45 minutes until crust is golden and filling is bubbling.
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