This is the 300th post on this site. Three hundredth! That was fast.
The fact that post #300 is a recipe for that same Sweet Cherry Rhubarb Galette is pure coincidence—I didn’t even know this was a milestone post until last night. I’ve sworn for the last two summers that I’d post the actual recipe, but two years ago I waited too long into cherry season, and I had a super difficult time finding rhubarb last year. This summer though, I’ve got plenty of both.
You may be wondering why I chose to pair rhubarb with sweet cherries in the first place, instead of the usual strawberries. The answers are:
- Been there, done that.
- Because sweet cherries and tart rhubarb are MFEO. (Name that movie.)
- I like to live on the edge.
- It was an accident.
Back when I made my first-ever batch of Cream Cheese Pie Dough, I had a fridge full of rhubarb and not one measly strawberry, or even a box of blueberries. What I did have though was a big bag of cherries and a hankering for pie…er, freeform pie. I stirred together a simple filling and folded a circle of pie dough up around it before baking it for the better part of an hour.
The resulting galette was divine: sweet, tart, jammy fruit filling and the butteriest, flakiest crust ever to come out of my kitchen. Three years later, you’ve heard me wax on and on about that pie dough, but I don’t think I’ve ever mentioned that a Sweet Cherry Rhubarb Galette was the first thing I ever made with it.
After 300 posts, you’d think I wouldn’t have left out any details, but I guess I still have a few things left to tell you. Chief among them, that you should go buy some cherries and rhubarb (and maybe some ice cream) and make yourself a galette.
Sweet Cherry Rhubarb Galette
makes 1 galette, about 8 servings
1 1/2 cups sweet red cherries, pitted and halved
1 1/2 cups chopped rhubarb (1/2-inch dice)
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
3 tablespoons cornstarch
pinch of Kosher or sea salt
juice of 1/2 lime
1/2 recipe Cream Cheese Pie Dough, or other good pie dough
1 large egg
1 teaspoon water
coarse sugar, for sprinkling
vanilla ice cream, for serving (optional)
Arrange oven racks in the upper and lower positions. Preheat oven to 375F. Line a rimmed baking sheet with parchment paper. Set aside.
Combine cherry halves and chopped rhubarb in a large mixing bowl. Add sugar, nutmeg, cornstarch, salt, and lime juice. Stir together with a silicone spatula or wooden spoon and let sit for 15 minutes at room temperature.
Flour a surface and a rolling pin. Roll pie dough out until it is 1/8-inch thick. Trim edges so that you have a 12-inch circle. Transfer to prepared pan. Use a slotted spoon to remove cherry rhubarb filling from the bowl, leaving behind excess liquid. Mound filling in the middle of the dough, leaving at least 2 inches of excess on all sides. Fold dough over the sides of the filling, to contain it. Do not trim crust further as it will shrink while baking.
In a small bowl, whisk together egg and water. Brush mixture on exposed pie dough. Sprinkle with coarse sugar.
Bake galette on the upper rack for 25 minutes. Tent galette with aluminum foil and move to the lower rack. Bake for 20-25 more minutes. Crust will firm up as the galette cools.
Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve with vanilla ice cream, if desired.
Pie will keep covered at room temperature for three days, or in the refrigerator for up to four.