It’s that divisive time of year again: Valentine’s Day. Valentine’s Day is both full of love and hate from different people. Commercialized, romantic, overpriced, etc., etc.
There will be no huge happenings at the Cinnamon Freud household for the holiday next Friday. Perhaps I will renew my match.com membership, perhaps I will catch up on all my Real Housewives, perhaps I will booze it up to celebrate that at least it’s the weekend. I’ll leave the lovebirds to their thing.
I am a neutral Valentine. I don’t feel a huge need to grab the first living, breathing, testosterone filled human being, nor do I feel a burning hatred for those who have a significant other nor do I go on rampages about the commercialization of the evils of Hallmark. I am just happy to eat seasonal candy (as I am for every holiday) and to have an excuse to bake.
So this cherry galette with goat cheese represents that divisive-ness of Valentine’s Day. The cherry filling is sweet and juicy. And the goat cheese is tart and salty. Love and bitterness.
And it’s pink!
GOAT CHEESE AND CHERRY GALETTES
Slightly Adapted from Culinary Concotions by Peabody
1 pie crust
2/3 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon lemon juice
2 cups cherries (I used drained morello cherries)
6 ounces goat cheese
1 egg white
Preheat oven to 425°F. Grease a baking sheet.
Divide pie crust into 2 pieces. Roll out into circles, about 1/4 inch thick. Chill until ready to use.
In a bowl, whisk together sugar, cornstarch, and salt. Stir in lemon juice and cherries. Mix in approximately 4 ounces of the goat cheese. Divide filling between the two galettes, leaving a 1/2-1 inch border. Top with remaining goat cheese. Fold pie crust around filling. Brush the pie crust with egg whites. Bake for 22-27 minutes, until golden brown.
Makes 2 galettes. Serves 2.