I’ve already mentioned that I have been reading (and loving) recipe blogs for years. Whether it is the delicious food, the funny / heart-warming stories or the beautiful photography – each one is unique. The inspiration for today’s recipe came from one of my favourites, The Bojon Gourmet. Alanna’s photography is absolutely stunning and when she posted these Strawberry Rhubarb Rose Galettes a couple of weeks ago, I knew I’d be baking a variation of them very soon 🙂
I say variation, because I have very strong feelings for rhubarb and not of the liking kind… So I knew rhubarb would not be appearing in mine. I also wanted to make them with walnut streusel and wasn’t sure whether strawberries would pair well with walnuts. Then I realized I could substitute them with cherries and I knew that they would get on with walnuts like house on fire!
I have made them twice now and absolutely loved them and my friends also welcomed them with open arms (has a plate of cakes ever NOT been welcomed with open arms? 🙂 ) Crunchy walnutty crust, cherry filling with chia jam and walnut streusel on top… sooo good! They are wonderful warm or cold and they’re not difficult to make, especially if you have a food processor.
For the dough, whizz all the dry ingredients together and then add cold butter and cold water. Once it comes together, wrap in plastic film and let rest in the fridge for and hour or two. Then roll out and cut out circles, larger than what your galettes will be, as you will need to fold the sides in.
The filling is prepared by boiling the cherries, sugar and water until reduced and then adding ground chia seeds. I used pitted cherries in syrup, because it’s not cherry season quite yet in Spain, but I will be trying them with fresh cherries in a few weeks. I made chia jam to go with the filling but you could also use store-bought jam if you wanted.
Fill the galettes, fold the sides in, brush with the egg yolk and sprinkle with brown sugar. Crumble the walnut streusel on top and bake for an hour. Then enjoy with a nice cup of tea and some good company.
- 2 1/2 cups flour (1 1/2 cups wholewheat and 1 cup white)
- 1/2 cup ground walnuts
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter
- 1/2 cup cold water
- 2 cups cherries
- 1 1/2 cups cherry syrup (or just water if not using canned cherries)
- 1/3 cup brown sugar (use 1/2 cup if using water)
- 3 tablespoons ground chia seeds
- 1/3 cup brown sugar
- 1/3 cup wholewheat flour
- 1/3 cup chopped walnuts
- 3 tablespoons cold butter
- 1 egg yolk for brushing
- brown sugar for sprinkling
- Start with the dough by whizzing the dry ingredients in the food processor and then add butter and cold water. When the dough comes together, wrap in plastic film and put in the fridge to rest for an hour or so.
- Next, prepare the filling by combining the cherries, syrup/water and sugar in a pan and bring to boil. Cook for about 10 minutes, until reduced and then add the ground chia seeds and mix well. Let cool down and mix once in a while to avoid clumps.
- Prepare the streusel by whizzing all of the ingredients in the food processor until crumbly and uniform.
- Once your filling has cooled down, turn your oven on to 190ºC, then roll out the dough and cut out circles. I made mine about 12 cm in diameter, so they were about 9 - 10 cm once the sides were folded in. Knead your scraps together and repeat until you use all of your dough. I got 7 galettes out of my dough.
- Fill the circles, leaving a border to fold. Once folded, brush with the egg yolk and sprinkle with brown sugar.
- Finally, crumble the walnut streusel on top of each and bake at 190ºC for 1 hour, until golden.
- Inspired by The Bojon Gourmet