Cherry Cream Cheese Galette Recipes

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MATT'S CHERRY GALETTE



Matt's Cherry Galette image

Provided by Food Network

Categories     dessert

Yield 1 galette

Number Of Ingredients 8

1/4 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 1/2 lbs fresh cherries, pitted
1 tablespoon amaretto liqueur like Disaronno
1 refrigerated pie crust
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon whole milk or half and half

Steps:

  • Preheat oven to 375. Roll out dough on a lightly floured work surface to roughly an 11-inch circle. Transfer the dough to a parchment-lined baking sheet. Mix the pitted cherries with 1/4 cup sugar, salt, and liqueur.
  • Spoon the seasoned cherries over the dough and leave a 2-inch border. Drop pieces of butter over the cherries and fold the edges of the dough over, pressing lightly.
  • Whisk the cream or milk and the egg yolk together and lightly brush the edges of the crust.
  • Sprinkle with the remaining tablespoon of sugar and then bake for 40-45 minutes. Ovens will vary, bake until golden.
  • Top each serving with a dollop of mascarpone and a sprinkle of black pepper.

CHERRY GALETTE



Cherry Galette image

I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.

Provided by Ms B.

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup sugar
1/4 cup unsalted almonds, toasted and cooled
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
1 1/2 lbs sweet cherries, pitted (I used a mix of Bing and Ranier.)
1 refrigerated pie crust
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
2 tablespoons sugar

Steps:

  • Preheat oven to 375.
  • On a piece of lightly floured parchment, roll out dough.
  • Transfer dough and parchment to a baking sheet.
  • Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
  • Gently toss with the cherries.
  • Spoon cherries over dough, leaving a 2" border.
  • Dot with butter.
  • Fold in edges, pressing gently.
  • Whisk yolk and cream together; brush over edges of tart.
  • Sprinkle with 2 tablespoons sugar.
  • Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).

Nutrition Facts : Calories 319.9, Fat 16.3, SaturatedFat 5.8, Cholesterol 48.6, Sodium 235.7, Carbohydrate 42.5, Fiber 3.3, Sugar 28.3, Protein 4.1

CHERRY CREAM CHEESE CAKE



Cherry Cream Cheese Cake image

This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 cup candied cherries, halved
¼ cup all-purpose flour
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  • Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  • Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g

CHERRY TOMATO AND CHEESE GALETTE



Cherry Tomato and Cheese Galette image

While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.

Provided by Chef John

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 2h20m

Yield 12

Number Of Ingredients 20

1 ⅓ cups all-purpose flour
2 tablespoons cornmeal
½ teaspoon fine salt
½ cup frozen unsalted butter, cubed
1 tablespoon apple cider vinegar
¼ cup ice water
1 (8 ounce) package soft goat cheese
1 egg yolk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons sliced fresh basil
3 cups cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 egg, beaten
2 teaspoons water
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 teaspoon extra-virgin olive oil, or as desired
sea salt to taste

Steps:

  • Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  • Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  • Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  • Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  • Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  • Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  • Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  • Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g

SWEET CHERRY GALETTE



Sweet Cherry Galette image

A galette is a flat French tart or cake. After baking to a glossy sheen, the filling becomes a sweet-and-tart masterpiece.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 14-inch tart

Number Of Ingredients 10

All-purpose flour, for dusting
Pate Sucree for Tarts
1/4 cup plus 2 tablespoons sugar
1/4 cup unsalted almonds, toasted and cooled
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 pounds sweet cherries, such as Bing, pitted
2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • On a piece of lightly floured parchment, roll out dough to a 16-inch-long oval (1/4 inch thick). Transfer dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.
  • Process 1/4 cup sugar, the almonds, nutmeg, and salt in a food processor to combine. Gently toss with cherries.
  • Preheat oven to 375 degrees. Spoon cherries over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate until cold, 30 minutes.
  • Whisk yolk with cream; brush over edges of tart. Sprinkle with remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

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