Summer Cherry Galette

I had cups of cherries from the farmers market, and after seeing tons of scrumptious pictures of Galettes on my IG feed, my heart was set on it. While California has been so hot, I did not want to spend an extra minute standing in the kitchen and bake. So I decided to go ahead with the store bought pastry sheets than the conventional galette dough. Puff pastry made this cherry galette quick, simple and easy!

Ingredients: Serves 6-8 people

For cherry mix:

2 cups fresh cherries, washed, pitted and cut in halves
1/4 cup sugar, or to taste
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt

For the puff:

1 puff pastry sheet, rolled into a round shape

For the egg wash: 
1 egg
2 tbsp milk
1 1/2 tbsp brown sugar, for sprinkling

Method:

To make an egg wash: 

*In a bowl, whisk egg and milk. Keep it aside.

To make the Galette: 

*Preheat oven to 375F, and line the baking tray with parchment paper.
*In a bowl, combine cherries, sugar, salt, vanilla extract, and flour. Let stand for 10-15 minutes
*Roll the puff pastry into 10 to 12-inch circle.
*Fill the dough with the cherry mix at the center leaving a 2-inch border. Now, fold over edges to cover the cherry mix. Brush pastry crust with egg wash and then sprinkle with brown sugar.
*Bake for 40-45 minutes until the puff pastry is golden brown or the cherry mix bubbles.
*Serve this delectable galette with vanilla ice cream, if desired.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Beetroot Potato Croquettes with Cottage Cheese

Beetroots are my favorite winter vegetables not only because of the organic red color it gives to recipes but also it is highly nutritious. The beetroot potato croquette recipe is super simple and a healthy snack especially after a workout. Try the recipe I am sure you will love it.

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Ingredients:

2 Medium boiled Beetroots
2 Medium boiled Potatoes
1 tsp Red Chilli Powder
1 cup crumbled cottage cheese
Bread Crumbs approximately one cup
Salt to taste
Olive oil to pan fry

For Coating:
2 to 3 tbsp semolina

For Garnishing:
1 tbsp Chaat Masala
2 tbsp finely chopped onions
Few sprigs of cilantro

Method:

  1. In a large bowl mash potatoes and beetroots. Add salt and red chili powder, mix it well to combine.  Then, add bread crumbs until the mixture feels less sticky.
  2. Apply oil on the palms, take a portion of the soft dough and roll it with both hands to give it a round shape. Now, poke a hole in the center and put some cottage cheese in it.  Roll it back to a round shape. Repeat same for rest of the dough.
  3. In a small bowl put the semolina. Now, lightly dab the croquette in semolina to coat on all sides.
  4. Heat griddle with a few tbsps of olive oil, place 4 croquettes at a time (so the temperature of the griddle doesn’t drop) and cook it on medium heat until it semolina on each side becomes light brown. Repeat the same for rest of the croquettes.
  5. Garnish it with onions, cilantro, and chaat masala. Serve hot.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky