rose cherry galette 🥀🍒🥧
with a sourdough (discard!) pie crust
She’s flaky, juicily delicious… and beautifully fragrant. She’s a cherry galette with rose petal infused sugar, all wrapped up in my new flaky sourdough discard pie crust (a flaky and lightly fermented delight that ends up tasting like a cross between a croissant and, yes, pie).
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Incidentally, my besties, this is also a post on how to retain flakiness in pie crust… in 110° weather (i.e. hell)
Our mission? To maintain the integrity of the butter at all costs, as the second it melts into your flour it’s game over as the layers are bound to fuse together.
ok, but! what does ‘rose infused’ actually taste like?
in short: quite literally, like a rose.
But unlike it’s arguably more famous culinary flower counterpart, the humble french lavender (which adds an unfortunate soapy note more often than not), with rose you’re adding but a very light note… with a wonderfully distinct floral aftertaste.
Like– the essential oils quite literally permeate through your palate after every bite, creating a beautiful experience. In fact, I once heard culinary roses described as a warm embrace (alluding to the widespread belief amongst cultures of its warmly soothing and heart opening properties)(i.e. it really is no coincidence that it’s been chosen as the ultimate symbol for love– it’s lovely!).
Still. Rose can at times land on a flat note when used solo (as it lacks acidity), hence why it truly shines when paired with something like cherries as it in no way competes– rather, you’re first met with all the vibrancy of the stone fruit, only to be chased by a singing floral after note.
(side note: one of my favorite takes might always be a classic rose sorbet a la Oaxaqueña– a region in Mexico famed for its use of this culinary flower)
But for now: let’s talk about procuring culinary roses, the full deets on whipping up my new sourdough discard pie crust (think croissant meets pie)… and turning it into our wonderful galette (i.e. a rustic lazy pie).