This, for me, was a hot mess. Literally. So much juice. So much leakage. The crust, while delicious, was not very elastic and had a tendency to just crack as I tried to wrap it up around the filling.
Which made for the worst leakage I've had with a galette. Or maybe it's just that cherries in galettes don't work. For me. And, honestly, I didn't particularly like the baked sweet cherries. I love cherries. Apparently in just about any form BUT THIS. Here's the recipe if you want to give it a try yourself.
TGIP Rating--Sweet Cherry and Hazelnut Galette--PARTIAL LOSER. The crust is really delicious, but I think I'd like to try it with some other filling. Possibly even use it as a tart dough that can be pressed into a pan and filled with, I don't know, caramel and nutella? Just spitballing over here.
Next up: My friend's sweet Mom is going to teach me how to make frosting roses. I've been wanting to learn FOR YEARS. I used to pore over The Pie Queen's Wilton cake decorating book coveting both the cakes and the skill to decorate cakes like that. I can't wait.