Full Recipe
Author
Rebecca Firkser |
Description
"Like their fellows in the stone fruit realm, dark, sweet cherries boast a remarkable depth of flavor that is somehow more vibrant when roasted. Here's a secret: I rarely bother using fresh cherries in a galette. Pitting pounds of the fruit takes a lot of time and dexterity, not to mention their magenta juice gets on everything. In peak season, fresh cherries can be quite pricey, and you might as well just eat them raw, still sun-warmed, on your way home from the market. That said, you can use fresh here (grab an extra few ounces to compensate for the pits and inevitable snacking)."Excerpted from Galette! by Rebecca Firkser (Artisan Books). Copyright © 2025. Photographs by Jessica Marx.
