![\"32\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/08\/321.jpg\")
<\/a><\/p>\nGround Cherry Galette<\/strong><\/p>\n If you’ve been following my blog, you probably guessed.<\/p>\n <\/p>\n Yes, I had some ground cherries and pastry dough left from making this pie<\/a>.<\/p>\n Since last time I used the cherries fresh, I decided to bake them this time.<\/p>\n The ground cherries are very sweet fresh, but once it’s cooked it becomes even sweeter!<\/p>\n To balance out the sweetness, I served this galette with sour cream, and it’s delicious!!<\/p>\n But of course, you can serve with whipped cream too (whipped cream makes everything taste good, right?).<\/p>\n Ground Cherry Galette<\/strong><\/p>\n pie crust (makes about 2 galette) adapted from this recipe<\/a> 1. Preheat the oven to 400F. Roll out the pie dough. \u30b4\u30fc\u30eb\u30c7\u30f3\u30d9\u30ea\u30fc\u30ac\u30ec\u30c3\u30c8<\/strong><\/p>\n \u30d5\u30a1\u30fc\u30de\u30fc\u30ba\u30de\u30fc\u30b1\u30c3\u30c8\u3067\u898b\u3064\u3051\u305f\u3001\u30b4\u30fc\u30eb\u30c7\u30f3\u30d9\u30ea\u30fc\u306a\u308b\u679c\u7269\u3002<\/p>\n \u307e\u305a\u306f\u3001\u3053\u3093\u306a\u30d1\u30a4<\/a>\u3092\u4f5c\u3063\u305f\u306e\u3067\u3059\u304c\u3001<\/p>\n \u307e\u3060\u3061\u3087\u3063\u3068\u6b8b\u3063\u3066\u3044\u305f\u306e\u3067\u3001<\/p>\n \u4eca\u56de\u306f\u30ac\u30ec\u30c3\u30c8\u3002<\/p>\n \u534a\u5206\u306b\u5207\u3063\u305f\u30b4\u30fc\u30eb\u30c7\u30f3\u30d9\u30ea\u30fc\u3092\u3070\u3055\u3070\u3055\u3063\u3068\u306e\u305b\u3066\u3001\u713c\u304d\u307e\u3057\u305f\u3002<\/p>\n \u3082\u3068\u3082\u3068\u7518\u3044\u30d9\u30ea\u30fc\u306a\u306e\u3067\u3059\u304c\u3001<\/p>\n \u706b\u3092\u901a\u3059\u3068\u3055\u3089\u306b\u7518\u3055\u304c\u5897\u3057\u307e\u3059\u3002<\/p>\n \u751f\u30af\u30ea\u30fc\u30e0\u3067\u306f\u306a\u304f\u3063\u3066\u3001\u7518\u3055\u306e\u30d0\u30e9\u30f3\u30b9\u3092\u3068\u308b\u305f\u3081\u306b\u3082\u3001\u30b5\u30ef\u30fc\u30af\u30ea\u30fc\u30e0\u3092\u6dfb\u3048\u307e\u3057\u305f\u3002<\/p>\n \u30ac\u30ec\u30c3\u30c8\u751f\u5730\u3001\u524d\u56de\u306e\u30d1\u30a4\u751f\u5730\u3068\u540c\u3058\u3082\u306e\uff08\u6b8b\u3063\u305f\u3082\u306e\u3092\u51b7\u51cd\u3057\u3066\u304a\u3044\u305f\u3082\u306e\uff09\u3092\u4f7f\u3044\u307e\u3057\u305f\u304c\u3001<\/p>\n \u3084\u3063\u3071\u308a\u304a\u3046\u3061\u3067\u4f5c\u308b\u751f\u5730\u306f\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u30ac\u30ec\u30c3\u30c8\u306f\u3001\u304d\u308c\u3044\u306b\u578b\u306b\u5165\u308c\u305f\u308a\u3059\u308b\u5fc5\u8981\u3082\u306a\u3044\u306e\u3067\u7c21\u5358\u306b\u3067\u304d\u308b\u3068\u3053\u308d\u3082\u5b09\u3057\u3044\u3002<\/p>\n \u898b\u305f\u76ee\u3082\u3001\u3053\u306e\u7d20\u6734\u306a\u3068\u3053\u308d\u304c\u79c1\u306f\u597d\u307f\u3060\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Ground Cherry Galette If you’ve been following my blog, you probably guessed.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-33275","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33275"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33275\/revisions"}],"predecessor-version":[{"id":33318,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33275\/revisions\/33318"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 1\/4 cups all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/2 cup butter, chilled and diced
\n– about 2 tablespoons ice water
\nfilling
\n– about 2\/3 cups ground cherries, cut in half
\n– 2 teaspoons corn starch
\n– 1 tablespoon sugar plus 1\/2 tablespoon sugar
\n– 1\/2 tablespoon butter cut into small pieces
\nsour cream (for serving)<\/p>\n
\n2. Make filling. Combine ground cherries, corn starch, and sugar.
\n3. Place the cherries on the dough. Fold the pastry edge up and over the cherries.
\n4. Bake until the crust is golden brown for about 45 minutes. Serve with sour cream or whipped cream.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"