Been making these mini cherry galettes like crazy cuz it’s cherry season and apparently birthday season! Has anyone else had a bajillion birthdays to go to these past several weeks? Maybe it’s just my friend group, but July and August have been BUSAY.

In college, one of my favorite things to do was make cakes for friends’ birthdays. They weren’t the prettiest looking things, but they tasted good and were a fun way to end the night—a little drunk, a little hungry, with a giant cake waiting in the kitchen.

Real Life has taken the place of cake making as of late. Also, I’m much more a pie/tart person, which was also the focus of my class in Paris, so I’ve been working on my skills in that field.

A couple weeks ago for a friend’s birthday, I wanted to take advantage of late summer produce—stone fruits like cherries—and my revamped tart abilities. So I made these mini cherry galettes with buckwheat in the crust. Y’all know I love buckwheat for it’s nuttiness, and since my friend is allergic to nuts, I still managed to pack that flavor in safely.

I love these mini cherry galettes because I can pack them up and take them anywhere. Since making them, I’ve been dropping them off to friends as a surprise treat, mostly so I don’t eat them all myself. If I do eat them, I warm them up and pile them with whipped cream because it is life.

And wanna know how to make the cherries super jammy while baking? Just add a bit of jam! This is my favorite jam brand, but use whatever you like to achieve peak flavor.

Buckwheat Cherry Galettes

Created by Shikha on August 20, 2017

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Prep Time: 1h
Cook Time: 12m
Total Time: 1h 12m

Serves: 15
Yield: 15 tarts

Ingredients

For the crust:

50 grams buckwheat flour
130 grams AP flour
13 grams sugar
Pinch of salt
1 stick butter, cold and cut into squares
1/4 cup cold milk
1 egg yolk
1 pound cherries, halved and pitted
1 cup jam of your choice (I used blackberry)
2 tablespoons cornstarch
1 egg
1 pinch sugar

For the filling:

Instructions

For the crust:

In the bowl of a stand mixer, mix together buckwheat, flour, sugar, and salt.
Add in the cold butter pieces and mix until the pieces resemble large peas.
Add in egg yolk and mix for 30 seconds. Add a dash of cold milk and mix again for 30 seconds. Keep mixing in this fashion until dough comes together. Be patient—it’s easy to add in too much milk and make the dough too wet. It’ll come together quickly.
Wrap tightly and refrigerate for at least an hour before use.
When chilled, roll the dough out on a floured surface until 1/8” thick. Using fluted cutters, punch out large rounds. You can re-roll the dough 1-2x more before it’ll be too dry to use. Discard the remaining dough.
Keep rounds in the fridge until ready to use.

For the filling/assembly:

In a large bowl, toss together cherries and cornstarch and set aside until ready to use.
Take the rounds out of the fridge. Spread 1-2 teaspoons of jam over the bottom of each, leaving a border (it’ll be folded over later).
Pile 1-2 tablespoons of cherries over jam.
Fold the edges of each round over to create little galette pouches (see picture). Return to the fridge for 30 minutes.
Preheat oven to 425 degrees.
Whisk the egg with a dash of water and brush over exposed pastry crust. Sprinkle with sugar.
Bake for 10-12 minutes until crust is golden and filling is bubbly.
Let galettes cool for 10 minutes before piling with ice cream or whipped cream.

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Buckwheat Cherry Galettes

Ingredients

For the crust:

For the filling:

Instructions

For the crust:

For the filling/assembly:

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