Most recipes I post on this blog go through several iterations of testing before I deem them “blog worthy” . (Sort of like “sponge worthy”.) I don’t want to waste your time posting recipes that disappoint. As main taste tester, my husband happily eats most of my experiments. However, even he could not choke down first version of this galette. It was an epic fail.

I started with my favourite Galette Dough, spread it with a thin layer of pistachio paste, and dotted halved Bing Cherries over that. It looked pretty going into the oven.

But once baked, the pistachio paste became gummy, the zingy cherry flavour became muted and the chopped pistachios on top of the tart burned and became bitter.

I tackled the problems one at a time. It was clear that the pistachio flavour I was hoping for was not going to come from adding them on top of the dough. But what if I incorporated chopped pistachios into the dough? Bon Appetit has a great recipe for a savory galette, with a pistachio crust. This dough would work perfectly in a sweet application.

To tackle the dull cherry flavour, I decided to nix the fresh cherries and spread sour cherry jam on the galette. This is my favourite brand, but there are other brands available online or in the supermarket.

The final piece of the puzzle was figuring out what fruit to put on top. I had a bag of ripe plumcots in the fridge and their vibrant red interior would be gorgeous for this galette. Plums, apricots or pluots would also be excellent choices.

I like to think of a galette as a lazy-ass tart. No need to press into a pan or crimp edges. Just gently fold the dough to create an edge. The rustic appearance is part of the galette’s charm.

This galette was a home run. The gentle crunch of the pistachio in the crust added texture. The sour cherry jam was a perfect complement to the sweet plumcots.