Do you love cookbooks?

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I sure do!
AND of course, I love them even more when I know the author personally.
Weeknight Gourmet Dinners is no exception.

Meseidy Rivera of the blog, The Noshery, has an extensive food background with a culinary degree and years of experience in the food industry.
Pssst…she’s even worked with THE Pioneer Woman, Ree Drummond!

SAVE THIS EASY CHERRY AND DARK CHOCOLATE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

As a native of Puerto Rico, she decided to start her blog after she and her husband, Obed (also from Puerto Rico) missed the food while living here in the United States.
On her blog, you’ll find all sorts of incredible recipes that aim to create THE perfect bite.
While many are authentically Puerto Rican, you’ll also find so much more.

Meseidy’s cookbook contains a great variety of recipes all with the intent on upping your gourmet game with ease, simplicity and plenty of fantastic flavor.
This cookbook is one that NEEDS to be in every kitchen!
You’ll create incredible dishes in your Instant Pot, like her Instant Pot Risotto à la Carbonara.
Or make the Perfect Herb and Butter New York Strip Steak stove top in a cast iron pan.
Plus, there’s a fabulous array of sides and desserts to complete your meal.
You can buy Meseidy’s cookbook here on Amazon.

We all know that chocolate and cherries go so very well together and Meseidy NAILED it when she created this gorgeous galette.
The flavors are incredible.
The crunchy crust with the soft chocolate cherry filling is top notch.
It’s beyond easy to make, especially since you’re using a store bought pie crust, but yet it will look like you spent hours making it.

Cherry Galette Ingredients

• frozen dark cherries
• granulated sugar
• cornstarch
• corn syrup
• almond extract
• dark chocolate chips (I accidentally bought dark chocolate chunks which worked)
• dough for 1 single piecrust
• heavy cream or half-and-half
• light brown sugar

How to Make This Easy Galette Recipe

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together the cherries, sugar and cornstarch. Stir.
   Add the corn syrup, almond extract, and chocolate chips and mix well.
3. Roll the pie crust out onto a baking sheet lined with parchment.
   Place the cherry mixture into the center.
   Spread the cherry mixture, leaving a margin around the crust.
   Fold the edges of the crust over the cherry mixture.
4. Brush the edges of the crust with the cream then sprinkle with brown sugar.
5. Bake for 25 to 30 minutes, or until golden brown.
   Remove from oven and cool completely on a wire rack before serving.

Galette Recipes

• Strawberry Rhubarb Galette
• Blueberry Ginger Galette
• Apple Ginger Galette
• Blueberry Peach Galette
• Cinnamon Pear Galette

Print

Cherry and Dark Chocolate Galette

This Cherry and Dark Chocolate Galette with pre-made pie crust, frozen cherries, and dark chocolate will wow family and friends. Gourmet dinners, sides and desserts don't have to be tedious and complicated thanks to Meseidy Rivera's cookbook, Weeknight Gourmet Dinners! Impress family and friends with easy and delicious recipes without slaving all day in the kitchen.

Course Dessert

Cuisine American

Keyword Cherry and Dark Chocolate Galette

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 246kcal

Author Lynne Feifer

Equipment

• parchment paper
• rimmed baking sheet

Ingredients

• 12 oz frozen dark cherries halved
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon corn syrup
• 1 teaspoon almond extract
• ½ cup dark chocolate chips
• 1 refrigerated piecrust
• 3 tablespoons heavy cream
• 3 tablespoons light brown sugar

US Customary – Metric

Instructions

• Preheat oven to 400°F (200°C).
• In a large bowl, combine the cherries, sugar and cornstarch. Stir the cherries until evenly coated. Add the corn syrup, almond extract, and chocolate chips and mix until well combined.
• Carefully roll out the pie crust on a sheet pan lined with parchment paper. Spoon the cherry mixture into the center of the piecrust. Spread out the cherry mixture, leaving a 2-inch (5-cm) bare margin around the crust. Bring the edges of the crust over the fruit, folding it over the cherry mixture.
• Brush the crust with the cream and sprinkle with brown sugar.
• Bake for 25 to 30 minutes, or until the crust is golden brown. Remove from the oven and let the galette cool completely on a wire rack before serving.

Nutrition

Serving: 1g | Calories: 246kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 104mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg

Easy Desserts

• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Easy No Bake Turtle Dream Bars
• No Bake Peanut Butter Cornflake Cookies Recipe – NO Corn Syrup
• The EASIEST Apple Cream Pie
• No Bake Peanut Butter S’Mores Cookies
• Easy Lemon Bars
• No Bake Raspberry Cream Dream Bars

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These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Cherry and Dark Chocolate Galette appeared first on 365 Days of Baking.

I love making galettes.

Have you made one yet? Until a few years ago I didn’t even know they existed. I was intrigued because they’re kind of, but not really like a pie.

They’re great because they’re free form, so if you’re intimidated by making a pie crust this would be a perfect dessert to make and it will definitely impress your guests. Make either my Peach Blueberry Galette or Cinnamon Pear Galette, too!

The crust is delicious – and the best recipe I’ve found and continue to use is this one from Maria and Josh’s blog, Two Peas and Their Pod. It has a bit of cornmeal in it to give it a little more texture, becomes a wonderful golden color with a bit of egg wash and is extra special with some raw sugar sprinkled around the edge.

You can add different fillings and really make them your own. I’ve yet to make a savory one, but I think that’s next on my list.

Strawberry Rhubarb Recipes

• Strawberry Rhubarb Oatmeal Bars
• Skillet Strawberry Rhubarb Crisp
• Lattice Strawberry Rhubarb Pie

Print

Strawberry Rhubarb Galette

This Strawberry Rhubarb Galette is an easy flour and cornmeal crust filled with a strawberry rhubarb filling. Your guest will think you spent hours preparing this delicious and easy dessert.

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Galette

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Refrigeration 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 351kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk
• 1 egg beaten
• 1 teaspoon heavy cream
• 2 teaspoons turbinado sugar

Filling

• 2 cups sliced fresh strawberries
• 1 ½ cups peeled and chopped rhubarb
• ½ cup sugar
• 2 ½ tablespoons quick tapioca
• ⅛ teaspoon cardamom
• zest of one orange

Instructions

For the dough

• In a large bowl, combine the ingredients for the crust: the flour, sugar, cornmeal and salt.
• Add butter and with a pastry cutter, blend it in until the mixture resembles coarse meal.
• Pour the buttermilk into the bowl and stir until the dough begins to stick together.
• In each galette I’ve made, the dough hasn’t stuck together, so I just gather it into a ball as much as possible with my hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. (If you do have a problem with it consolidating, add one and a half teaspoon more of buttermilk.)
• Remove the dough ball from the bowl and adhere any remaining pieces of dough to it, then wrap in plastic wrap.
• Refrigerate for an hour.
• The galette dough is able to be made in advanced and can be refrigerated up to three days before being used.
• When ready to bake, preheat the oven to 350 degrees F.

Filling

• In a medium bowl, whisk together the sugar, tapioca, cardamom, and orange zest.
• Add the strawberries and rhubarb and toss to completely coat. Let sit for 15 minutes before placing onto the crust.

Assembly

• Place a piece of parchment on a baking sheet or pizza stone.
• Remove the dough from the refrigerator and roll it out, starting from the center, into a circle (or as close as you can get it) 14 inches across.
• Fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed.
• Prepare the egg wash by combining the beaten egg with the teaspoon of heavy cream. (Using heavy cream will help the crust brown where as mixing it with water will give it a more shiny finish.)
• Lightly brush the edge of the dough with the egg wash, and sprinkle with the turbinado sugar.
• Bake for 1 hour, until the crust is golden brown and the filling is bubbly.
• Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
• Serve warm or at room temperature.

Notes

The filling of the galette may seep through the cracks of the crust, so I roll the parchment up around the edges to prevent it from dripping into the oven when I don’t use a rimmed baking sheet.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 195mg | Potassium: 192mg | Fiber: 2g | Sugar: 24g | Vitamin A: 438IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 2mg

If you like this Strawberry Rhubarb Galette, then you’ll love…

Blueberry Ginger Galette

Blueberry Peach Galette

Apple Ginger Galette

Cinnamon Pear Galette

The post Strawberry Rhubarb Galette appeared first on 365 Days of Baking.