Rustic Cherry Galette

1. In a medium sized bowl, combine both flours, sugar, and salt- and stir to combine. Using a pastry blender, carefully mix the butter into the flour mixture- working it until the dough comes out to be small pea sized pieces (it will look a little like sand). In a separate bowl, combine the lemon juice, greek yogurt, almond emulsion and water- stir until mixed together. Add it to the flour/butter mixture-using a wooden spoon (we are trying to keep the butter cool, so try not to over work it). Once its all combined- wrap in plastic wrap and leave it in fridge for at least one hour- the day before is great too!

2. After dough has chilled preheat the oven to 400′. Make cherry filing- using a cherry pitter- get the pits out of all the cherries. Next, halve about 3/4 of the cherries, leaving some whole (I left the Rainier cherries whole and halved the black cherries). Place them all in a mixing bowl adding salt, orange juice, flour, nutmeg and turbinado sugar and stir until combined.

3. Using a pastry mat, lightly flour surface area and roll the galette dough into about a 12″ circle. keep in mind this is a free form so embrace the non-exact circle you may get. Carefully remove from pastry mat and place on a parchment lined cookie sheet. Using the same pasty mat roll out marzipan into a thin circle, getting about an 9-10 inch circle, place this on the center of the rolled out dough, making sure to leave about 2″ around. Place the cherry filing on top of the marzipan (pile it high!) and then fold the outside of the dough towards the center, making sure to close in any cracks and folds. Try not to overlap the dough too much, we want it in a thin layer all around. (if dough starts to get sticky- place in the fridge for a bit until you can handle it again.) Continue this process until you have folded all the sides up around the cherry filling, leaving the center exposed.

4. With a fork mix the egg and then brush the edges with an egg wash. Place almond slices around and then sprinkle with turbinado sugar. Bake the galette, on the middle rack for 45 minutes, or until the edges are brown. Leave on pan for about 5-10 minutes then carefully lift parchment and place on a wire rack to cool for another 5 minutes.

5. Make buttermilk whipping cream:

6. Combine all of the ingredients in a large bowl and whisk on high speed with an electric mixer until cream is thick and forms soft peaks. Use a pinch or two of cream of tartar to help stabilize.

7. Serve galette in wedges topped with Buttermilk Whipping Cream.