Ingredients:

• 4 cups organic rhubarb, cut into 1 inch cubes

• 2 cups organic cherries, pitted and halved - reserve about 20 halves to decorate the top of the galette if you like)

• 1/2 cup sugar

• 1 tablespoon organic balsamic vinegar (trust me on this!)

• 1 tsp organic vanilla extract

• 2 tablespoons cornstarch

• pinch of salt

• 1 lb pastry dough (see recipe below)

• 1 organic egg, slightly beaten

• Sugar for sprinkling

• Slice almonds (optional)

Make your pastry according the recipe below or use a good, store bought variety.

If you’re using a store bought version, which will work just as well , do not use puff pastry rather use a pie crust ( that you can roll out) or a short crust pie pastry.

Let rest for at least 30 minutes before rolling.

All Purpose Pastry Dough

•   2 cups One Organic Farm Organic All Purpose Flour

•   2 tsp sugar

•   1 tsp kosher salt

•   1/2 tsp baking powder

•   8 tbsp cold organic unsalted butter, cut into 1 inch cubes

•   6 tbsp organic sour cream

In a medium bowl, combine the flour, sugar, salt, and baking powder. 

Add the butter and cut it into the flour with a pastry cutter, fork or pinching with your fingers until  it resembles a very coarse meal. Chill the dough for 15 minutes.

Add the sour cream and blend it in with the paster cutter or fork. Knead and squeeze the dough 7 to 8 times to incorporate any loose bits. If needed, wet your hands with cold water when kneading.

Gather the dough together into a rough ball, flatten it to a disk and wrap in plastic wrap or place in a ziplock bag then chill for at least 30 minutes before rolling.

Galette:

Place the rhubarb, cherries, sugar, vanilla, vinegar and salt in a large bowl. Mix until combined. Set aside until the sugar and cornstarch dissolve, which is about the amount of time you’ll need to roll your dough. 

Preheat the oven to 425*F 

Roll out your pastry dough into a large circle about 15 inches across. This doesn’t have to be perfect. You can also cut it into a rough circle if with a knife. 

Transfer the dough onto a sheet of parchment paper and then on a large baking sheet. 

Place the rhubarb mixture into the middle of your dough leaving about a 3 inch border. 

Fold the edges of the dough so they cover about 1 inch of the fruit, using one finger to create a pleat in the dough with each fold. The dough may overlap, that’s okay! It’s not supposed to look perfect.

Arrange the reserved cherry halves in a concentric circle over the exposed fruit mixture.

Brush the dough with the egg wash. Sprinkle with sugar and almonds if using.

Bake for 30-35 minutes or until the crust is browned and the fruit is bubbly. Remove from the oven and let cool at least 20 minutes before serving. 

This galette does not need a special occasion, serve with whipped cream and ENJOY anytime!!!

This recipe was exclusively developed for One Organic Farm by the very talented Krista Ettles from Nourished and Whole, she lives in Vancouver, BC. Krista is a chef, cooking instructor and food writer. She offers online cooking courses from a “back to basics” , Sourdough and a Masterclass. Follow her on Instagram @kristaettles.