Have you ever made a kitchen tool purchase that completely changed the way you approached a particular food or cooking technique?
I have made several.
My Cuisinart food processor, for one. I told my husband that all the cooking I had done prior to buying that beautiful workhorse sitting on my counter was pure rubbish. (And I just bought it last year).
You think I exaggerate.
A cherry pitter is another such purchase. Which I just made a couple days ago.
This little handheld tool has completely opened up the world of summer cherries to me. Prior to the homecoming of this cute little contraption, cherries were for popping in my mouth and trying to eat the fruit around the seed while trying not to swallow said seed before I could not-so-gracefully spit it into the trash can.
No longer. That little dandy just shoots the seeds right out! Amazing! Now, I can bake yummy desserts with cherries in easy bliss. And since I have a couple pounds of them in my fridge right now, I will be baking. And of course, I will be sharing. Meanwhile...a galette.
Cherry Peach Galette
Adapted from FoodMayhem
3 tablespoons sour cream
1/2 cup ice water
1 1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter, cut into small pieces
2 ripe peaches, peeled, sliced, and pitted)
12 bing cherries, pitted and halved
2 tablespoons sugar
2 tablespoons cold unsalted butter
water for brushing
additional sugar for sprinkling
In a liquid measuring cup, stir together sour cream and water until combined. Set aside.
In the workbowl of a food processor, combine flour, cornmeal, sugar, and salt. Add in butter and pulse until coarse crumbs form. Slowing add in sour cream mixture, pulsing only until dough comes together. Remove from bowl, divide in half, form into a disc, and wrap each half in a sheet of wax paper. Chill in refrigerator for a couple hours or overnight.
When dough has been chilled, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
On a generously floured work surface, roll one of the discs of dough into an 11-inch circle. Carefully transfer dough to parchment paper lined baking sheet (some of the dough needs to hang over the edge so you have room on the baking sheet for the second disc).
Peel and slice 1 peach and add to the center of rolled dough. Add half of the cherries, pitted and halved. Sprinkle with 1 tablespoon of sugar and cut 1 tablespoon of butter into small pieces over the fruit. Loosely fold the edge of the dough over the fruit, leaving the center open.
Repeat with remaining disc of dough, peach, and 6 cherries.
Lightly brush each galette with water and sprinkle the outside of the dough with sugar.
Bake for 30-40 minutes until pastry is golden brown and fruit mixture is bubbly. Slice galettes and serve warm or at room temperature.