Cherry Blueberry Galettes

You've got to remember what we were dealing with: legit in-season summer fruit, with a whole LOAD of possibilities. This means cherries for breakfast, for picnic river lunch, cherry juice on kids' faces and hands and, of course, all over the house. It also means cherries in BAKED GOODS. In-season, ripe fruit with pastry is the queen of all desserts. 

CHERRY BLUEBERRY GALETTES [VEGAN]

INGREDIENTS

FOR THE PASTRY CRUST (1 CRUST=4-5, 8-INCH GALETTES):

• 1 1/2 cup all-purpose flour (mix with half whole wheat if you like)
• 1/2 teaspoon sea salt
• 3 tablespoons raw sugar
• 5 tablespoons cold vegan butter
• 1/4 cup vodka (ice cold)
• 1-3 teaspoons cold almond milk

FOR THE FILLING:

• 2 cups pitted cherries
• 1 cup fresh blueberries
• 3/4 cup raw sugar
• 2 teaspoons lemon juice
• Dash of salt
• 2 tablespoons cornstarch or arrowroot powder.

PREPARATION

TO MAKE THE DOUGH:

1. Make the dough in the food processor. It saves a whole lot of butter cutting and other work. Just slice the butter into tablespoons and arrange them around the processor bowl. Then pulse it up! Adding vodka and the almond milk (one teaspoon at a time) until it forms a coherent mass.
2. Wrap it up and stick it in the fridge for a bit if you have the time. This helps coagulate the butter, leaving the final product flaky. If you don’t have time, don’t sweat it too much. They’re really good no matter what.
3. When you’re ready, turn the dough out onto a floured board and roll into 8″ circles. Set them aside on cookie sheets and move into the filling business.

TO MAKE THE FILLING:

1. Making the filling for these was simple. Pit those cherries. Take the pitted cherries and fresh blueberries and mash them together a bit. At this point, it’s wise to remove some of the juice from the bottom. If you skip this step, you risk a sticky blue lava flow onto your pan or oven bottom. It’s not cool for the galettes and a real pain to clean.
2. When you have a bit of juice removed, add the raw sugar, lemon juice, salt, and cornstarch or arrowroot powder. Mix it all up well, and fill each 8-inch dough circle with as much filling as you see fit.
3. Then fold in the edges in a clockwise fashion, sealing the corner of each edge with a bit of water for increased cohesion. When you finish, you’ll have 4-5 neat little open-faced fruit pockets, stuffed to the brim with ready-to-thicken cherry/blueberry amazingness.
4. Pop your cookie sheet into a 425°F oven for 20-25 minutes, until they’re molteny and a bit browned on the sides. Rack to cool.

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