Cherry Yuzu Galette
Citrus flavours, in general, are often recommended when experiencing taste changes during chemotherapy because they can be strong and refreshing. The combination of tartness and fragrance in yuzu adds a unique dimension to our Cherry Yuzu Galette.
Cherry Yuzu Galette
EAT NOURISH magazine
This recipe is a favourite in our house and makes an appearance every Christmas. The ingredients are all curated to suit loss of taste, smell and flavour. The recipe is from our online magazine, EAT NOURISH - Spring edition.
Yuzu juice is a citrus juice derived from the Yuzu fruit, which is a hybrid between a sour mandarin and a Ichang papeda and is widely cultivated in Japan and Korea.
The juice has a unique and distinct flavour, often described as a combination of grapefruit, lemon, and mandarin orange. It's known for its aromatic and tart profile, making it a versatile ingredient in both sweet and savoury dishes. Yuzu juice to add a bright and citrusy kick to salads, dressings, sauces, cocktails, and desserts.
In addition to its culinary uses, Yuzu is also valued for its aromatic zest, which is used to enhance the flavour of dishes. The fruit itself is not typically consumed on its own due to its intense tartness, but the juice and zest contribute a delightful citrusy essence to a wide range of dishes.
Candied Yuzu peel and candied Iyokan peel are often used as a garnish for desserts, such as cakes, pastries, and ice creams. They add a burst of citrus flavour and a chewy texture.
- 3 cups cherries, fresh or frozen*, pits removed
- 1 tsp yuzu juice
- 2 tbsp candied yuzu peel, chopped
⅓ cup cashew meal
- 160g plain unbleached flour
1 tbsp sugar, optional
- ¼ tsp salt
1 tsp ground wattleseeds or ground lemon myrtle, optional
- 115g chilled butter, cut into cubes
- 40ml ice cold water
All butter pastry
Preheat an oven to 200ºC.
Sieve the flour into a large bowl along with the sugar, salt, and wattle seeds (if using). Add the chilled butter. Add butter and rub together with fingertips until the mixture resembles breadcrumbs. Alternatively, pop the ingredients into a food processor and pulse until the mixture resembles breadcrumbs. When using a food processor, use the non-cutting blade. Sometimes the mixture will form into a ball without adding water. Add the ice cold water if required and mix with a fork to combine. Form into a ball then press into a disc shape with your hands. Wrap in plastic wrap and place in the fridge.
Add the cherries, yuzu juice, and candied peel to a medium bowl and mix to combine well. Place in the fridge.
Remove the pastry from the fridge and flour well on both sides. On a clean dry surface, roll out the pastry into a rough circle until it measures about 35cm in diameter. Carefully lift the pastry onto a lined baking tray. Sprinkle the cashew meal into the middle and spread out a little. Remove the cherry mixture from the fridge, drain a little juice if required and place the cherries into the centre of the pastry, leaving 3-4cm free at the edge. Fold and pinch up the edges to just cover the edge of the cherry mixture.
Brush the pastry with melted butter. Place in the fridge to chill for at least 20 minutes. Transfer to the oven and cook for about 25 minutes or until golden in colour. Slice and serve with a dollop or crème fraîche and a sprinkling of candied yuzu peel.
For difficulty swallowing, difficulty chewing, dry mouth and sore mouth: Skip the crust. The filling ingredients make a lovely dessert on their own and are packed with super interesting flavours.
Energy-conserving method: Skip making the pastry and use 1 sheet of frozen store-bought shortcrust pastry thawed.
Where I buy my ingredients:
Yuzu juice, Candied Yuze peel, and Candied Iyokan peel all from The Essential Ingredient
- Serving Size
- 1 slice
- per serving
- 5.3 grams
- 18.8 grams
- 43.6 grams
- 18.7 grams
- 3.5 grams
- EAT NOURISH magazine