About five years ago, Brion and I planted a ‘Cupid’ cherry tree in our back yard. I don’t know if you have ever heard about these ‘prairie’ cherry trees. They were developed here in Canada at the University of Saskatchewan for colder climates. A sour cherry was cross pollinated with a Mongolian cherry. This resulted in a variety of very hardy, smaller trees with a tart-sweet cherry about the size of the well-known ‘Bing’ variety. A group of five cherry trees were developed and became known as the ‘Romance’ series.
We chose this particular one because it is an early bloomer with large, dark red cherries that are both sweet and slightly astringent. The fruit matures in late August -early September with about a three week harvest period. The tree size is perfect as it matures to around eight feet tall. In the fall it’s glossy green leaves turn a beautiful yellow-orange. Last year we harvested over five pounds of cherries. Not a bad yield for a young tree.
I was going through the freezer the other day and noticed I still have some cherries left from last year. A Sour Cherry Cheesecake Galette seems like the perfect way to use them.
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- 3 Tbsp sour cream, yogurt or buttermilk
- 1/3 cup ice water (approximately)
- 1 cup flour
- 1/4 cup cornmeal
- 1 tsp sugar
- 1/2 tsp salt
- 7 Tbsp butter, cold, unsalted, cut into 6-8 pieces
- 110 grams cream cheese, softened
- 1 large egg, separated (use the white for egg wash)
- 3 Tbsp sugar, divided
- 1/4 tsp vanilla
- 350 grams frozen sour cherries, thawed & drained well
- 1 Tbsp cornstarch
- sugar (for sprinkling on top)
Ingredients
Galette Dough
Filling
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- In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
- Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
- In a bowl, beat cream cheese, egg yolk, 2 Tbsp sugar & vanilla with an electric mixer until smooth. In another bowl, toss cherries with cornstarch & remaining 1 Tbsp sugar.
- Remove pastry from refrigerator. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Spread cream cheese mixture evenly over dough, leaving a 1 1/2-inch border. Spoon the cherries over cream cheese, leaving any excess juice in bowl. Gently fold pastry over cherries, pleating to hold it in. Brush with egg wash & sprinkle with sugar.
- Bake 35-45 minutes until filling bubbles up & crust is golden. Cool for at least 20 minutes on a wire rack before serving.