A great way to learn about place is to enjoy its local spirits. It’s incredible what a cocktail can do to enliven the senses, and these recipes, perfectly mixed for summer, express the flavors and magic of New Mexico.
The gently bitter, aromatic tang of Campari is balanced with Artistology’s Red vermouth… and made refreshing with a dash of soda. This complex but light quaff has summer written all over it.
These chicken or turkey meatballs are a runaway hit.
HERB-CRUSTED CHICKEN MEATBALLS WITH SMOKED GARLIC AIOLI
INGREDIENTS
For the meatballs:
1 pound ground chicken (or turkey) 2 eggs
2 Tbsp. bread crumbs
1 tsp. onion powder
1 tsp. red pepper flakes
1 tsp. cracked black pepper 1⁄4 cup chopped parsley
1 tsp chopped rosemary
1 tsp chopped thyme
salt to taste
For the garlic aioli:
1 bulb of garlic, roasted 1⁄2 cup mayonnaise juice of one lemon
1 tsp smoked sea salt
Preheat oven to 375 degrees.
Chop herbs and set them aside; use these last.
DIRECTIONS
Drizzle the whole head of garlic with olive oil and smoked sea salt. Wrap a bulb of garlic in a piece of foil nice and tight, pop it into your oven, and roast at 375 degrees for about 30-40 minutes or until the garlic is nice and soft.
Once the garlic is roasted, cool it down until you are able to handle it. Squeeze the bulb and the roasted garlic cloves should easily pop out of the papery part around the garlic. Smash this with the side of your knife to create a paste.
Mix together roasted garlic paste, lemon, mayonnaise, and a little extra smoked sea salt. Set aside to serve with your meatballs.
In a bowl mix together ground meat, egg, breadcrumbs, and seasoning. Stir until evenly incorporated.
Roll into 1-inch balls and then place on a parchment-lined baking sheet. Roast at 375 degrees for 20 min or until the meatballs reach an internal temp of 165 degrees.
Toss cooked meatballs in the freshly chopped herbs and serve with the garlic aioli.
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
Is there anything more satisfying than sinking your teeth into a meticulously cooked rack of these succulent babyback pork delicacies? Hell’s bells, I doubt it. This outstanding recipe is bound to transport you to a state of finger-licking bliss and leave you craving for more.
Babyback Ribs Recipe
INGREDIENTS
1 rack baby back pork ribs
2 cups homemade barbeque sauce (see recipe below)
½ cup chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup paprika
¼ cup salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 teaspoon mustard powder
INSTRUCTIONS
Mix chile powder, white sugar, brown sugar, cumin, dry mustard, paprika, and salt in a small bowl until combined.
Generously dry rub to all sides of the rib rack
Preheat grill to 250 degrees
Add ribs directly to the grill. Make sure to maintain consistency and even heat throughout the entire cooking process. Cook for two hours, approximately. The internal temperature should be 145 degrees.
Once the ribs are at temperature, baste the ribs with half of the BBQ sauce. Leave them on the grill for five minutes.
Remove from heat. Let ribs rest for 10 minutes. Cut and serve. Add extra BBQ sauce for dipping.
Don’t let appearances deceive you. These vegetarian squash tacos are bursting with an abundance of flavors and packed with all the goodness your body craves. Whether it’s Taco Tuesday or any other day of the week, these babies will hit the spot like no other.
Here’s the secret to taking these beauties to a whole new level of indulgence. Picture this: crumbled feta or goat cheese delicately sprinkled on top, lending that luxurious richness. And remember the roasted pumpkin seeds, adding a delightful crunch and a touch of creaminess.
So, if you’re searching for a meat-free marvel, look no further. These vegetarian squash tacos will have you rejoicing with every mouthwatering bite. Trust me, my friends; this is a culinary experience you won’t want to miss.
Why Use Both Yellow and Butternut Squash?
Yellow squash offers a mild, slightly sweet flavor, while butternut squash brings a richer, earthier taste to the table. The combination of the two creates an interesting and complementary flavor profile. This only continues when it comes to their texture. Roasted yellow squash cooks to a tender-crisp while butternut squash is going to be slightly firmer. This play on flavors and textures makes sure not a single bite is a boring one.
Ditch the chicken and try these meatless tacos made with delicious roasted squash.
Ingredients
Scale
1–2 yellow squash
1 green zucchini
1 1/2 cups butternut squash, peeled and cubed
1 small red onion, thinly sliced
2–3 tbsp extra-virgin olive oil
2 limes
1 + 1 tsp chili pepper
1/2 tsp garlic powder
1 tsp Mexican oregano
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
Salt and pepper, to taste
1 1/2 cup purple cabbage, thinly sliced
1 cup green cabbage, thinly sliced
1 1/2 cans black beans
1 green onion, thinly sliced
1/3 cup cilantro, minced
1 cup mayonnaise
2–3 tbsp Sriracha
2 tbsp fresh lemon juice
Salt and pepper, to taste
8 corn tortillas
1 avocado, sliced
1–2 jalapeños, seeded and sliced
Instructions
Preheat the oven to 400 degrees.
Cut yellow squash and green zucchini into same-size chunks, then spread them onto a baking sheet along with the butternut squash and the red onion. Drizzle with 1 1/2 tablespoons olive oil and the juice of one lime, and sprinkle with chili pepper, garlic powder, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Toss to coat and then roast in the oven for about 30 minutes, stirring halfway through.
Meanwhile, prepare the cabbage slaw: in a medium-sized bowl, combine the purple and green cabbage, black beans, green onion, cilantro, juice of the other lime, 1 1/2 tablespoons olive oil, chili pepper, salt, and black pepper. Toss to combine, and set aside to marinate.For the Sriracha mayonnaise, place mayonnaise, Sriracha, and lemon juice in a small bowl. Stir to combine and season with salt and pepper.
Warm the tortillas on each side on a small skillet over medium heat, transfer to a plate, and cover with a towel to keep warm. Repeat with each one, stacking them on top of each other.
To assemble the tacos, place a spoonful of cabbage slaw in the center of each taco, top with some roasted squash and a few slices of avocado. Garnish with jalapeño slices and some cilantro leaves, and serve immediately with the Sriracha mayonnaise on the side.
if ( unit && ( ‘metric’ === unit || ‘usc’ === unit ) ) {
document.querySelector( ‘.tasty-recipes-convert-button[data-unit-type=”‘ + unit + ‘”]’ ).click();
}
I’m not one to sugarcoat things. Life can be tough, and sometimes we gotta deal with the hand we’re dealt. But when it comes to food, that’s a different story. This world is far from perfect. We try our best to make sense of it all, to find the good amidst the chaos, but sometimes it’s a losing battle. That’s why it’s so important to grab onto the things that bring us joy, even if only for a moment.
And for me, Mesa Provisions is one of those things. I’ve written about Mesa Provisions before, and I recently had the pleasure of dining there again with my beautiful wife. We sipped from their curated wine selection, nibbled on a radish salad, chatted up their lovely staff, and then went for the crown jewel: two Mesa Burgers.
Let me break it down for you: This burger is a work of site-specific art. It’s got all the usual suspects: beef, green chile, grilled onion, sharp white cheddar, and American cheese. But what really takes it to the next level is the marrownaise. Chef Steve Riley is a genius for coming up with this bone marrow spread – it’s as decadent and delicious as it sounds.
The Mesa Burger is a damn good green chile cheeseburger, and like many of Chef Riley’s creations, the Mesa Burger is an act of restraint where top ingredients meet adept skill and inspiration. What all food aspires to be.
Recipe by Gabe Gomez / Photography Courtesy of Elliot Archuleta PhotographySubscribe to TABLE Magazine‘s print edition.
Far from her native India, Asma Khan found herself biking through the biting cold of Cambridge, England, and missing home. As she passed by a house, a familiar scent captivated her: homemade parathas frying in ghee. She felt a sense of comfort that left her frozen in place despite the place being frozen. She no longer felt the cold. What she felt was homesickness.
The intensity of the emotions and aromas inspired a new quest. She needed to learn to cook the food of her home if she hoped to connect to this new place. She elaborates, “…food is a wonderful unifying force, providing a way for immigrants to make connections in a new country. Breaking bread with others leads to conversations about “home,” no matter how far away that place might be or how little knowledge of a country or culture people may have. I am always willing to share a plate of parathas with those who knock on my door.”
About Asma Khan
Asma’s quest to learn to cook her native dishes eventually led her to open her London restaurant, Darjeeling Express. In the process, she came to truly appreciate the power of feeding people. “… the first thing I noticed was the silence that descended when the guests started eating – as if everything stopped for that moment. I knew then what my mother meant when she said one should cook to nourish the soul. I felt it in that moment of silence. My guests had been transported back home, back to another world, miles away….”
I’ve long been intimidated by the layered flavors and processes involved in Indian cooking, but Asma’s Indian Kitchen empowered me to make the leap, and I’m hoping you’ll join me. I’m already craving a repeat of the saffron-hued Chicken Chaap, and looking forward to trying more recipes, so grab your cookbook club friends, or simply join me in spirit. Whether this book transports you to your home, or opens up a conversation, here’s hoping for a moment of nourishing silence.
Let’s dig in!
About Chicken Chaap
Asma describes this as a “unique dish from Bengal, a korma infused with mace and nutmeg that is quite different from the super-sweet raisin-and-nut-filled kormas served in many restaurants.” It’s creamy and comforting and not overly spicy, and I enjoyed finding a new way to use the Greek yogurt we always have in our fridge. Serve with extra pita or naan to soak up as much sauce as possible.
In a dry frying pan, roast all the ingredients over medium heat, stirring constantly to prevent burning. The spices are ready when the cloves well, turn gray, and pop. Allow the spices to cool, then grind to a fine powder in a spice or coffee grinder. Any unused garam masala can be kept in an airtight container for a few weeks.
For the chicken:
If using saffron to color the dish, in a small bowl, infuse the saffron strands in ¼ cup (60 ml) tepid water.
In a frying pan, heat 6 Tablespoons of the oil over medium-high heat. Add the sliced onions to the pan and fry gently, occasionally stirring until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to use later, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
In a large bowl, mix the yogurt with the garlic, ginger, 1 Tablespoon of the garam masala and the oil retained from the caramelized onions.
In a pan that has a lid, heat the remaining 4 Tablespoons of oil over medium-high heat. Add the chicken and sear on all sides. Lower the heat to medium and pour the yogurt mixture over the chicken. Keep the heat at medium so the contents of the pan do not boil. Add the caramelized onions and ground coriander and cook, stirring continuously, for 10 minutes.
When the oil rises to the surface and the yogurt splits, add the chili powder and salt. Bring the sauce to a boil, then reduce the heat. Add the infused saffron at this point. Cover and cook the chicken for a further 10 minutes. Add the sugar and stir to mix thoroughly.
Before serving, taste to check the seasoning and adjust as necessary.
The foodways of British imperialism and 1960s diasporic migration brought the “patty” to New York. One of my grandmothers traveled similar routes, migrating from Jamaica to New York in 1967. Myself a migrant to New York, I was inspired to invent my own Jamaican patty, a vegan one with ackee and callaloo. Extra turmeric and curry powder give it the glow of the Golden Krust chain restaurant that sells patties across the boroughs. Few realize that the gold is turmeric, an Indian spice that arrived in Jamaica from Bihar and Uttar Pradesh. And while a patty is not an Indian pastry, it bears a resemblance to a samosa, even though it is more closely related to the English pasty. Cornish pasties were designed for the masses, British miners who needed a contained lunch. The buttery pastry culture of Great Britain converged with Indian spices to make what is now arguably a Black food. I’ve been told its West African cousin can be found in Nigeria, the meat hand pie. To eat a patty is to consume a Black world to which Asian cookery was central.
Thinking of the high-fat content in pastry that served laboring people in the 19th century well, I tried a vegan remix. I substituted butter with coconut oil. Then I filled my patty with the best vegetarian West African–derived comfort foods of Jamaica: ackee and callaloo. Be careful if picking from a tree; like another West African transplant to the Americas — cassava — ackee can be a deadly poison if the skin and the seeds are consumed. Eating ackees before they are ripe leads to the Jamaican vomiting sickness, which has a storied record in the British colonial archive and was part of the arsenal of enslaved Africans. While ackee and callaloo are not always easy to find, replacing them with hardy greens such as kale, spinach, and tomatoes works, too.
Jamaican Style Ackee and Callaloo Patties Recipe
For the filling
1 tbsp coconut oil
1⁄2 cup diced yellow onion
2 large garlic cloves, minced
1⁄8 tsp cinnamon
1⁄4 tsp allspice
1⁄2 tsp cumin
1⁄2 tsp garam masala
1⁄2 tsp ground coriander
1⁄2 tsp turmeric
1⁄4 tsp curry powder
1⁄2 tsp garlic powder
1⁄8 tsp cayenne pepper
1⁄2 tsp pink Himalayan salt, plus more to taste
1⁄2 green chile or Scotch bonnet pepper, seeded and minced, to taste
1⁄2 cup shredded callaloo (if using canned, use 1 cup), or 1 cup hardy greens like kale or spinach
1 (19-oz) can of ackee, or diced tomatoes
Black pepper, to taste
1 tbsp minced fresh thyme
For the pasty:
2 3⁄4 cups unbleached flour
2 tsp turmeric powder
1 tsp curry powder (Caribbean or British brands preferable)
1⁄2 tsp pink Himalayan salt
3⁄4 cup coconut oil, chilled
2 tsp white vinegar
1⁄2 cup cold water
Coconut or vegetable oil for brushing
West Indian hot pepper sauce for serving
To make the filling
In a medium sauté pan over medium-low heat, combine the oil, onion, and garlic and allow them to sweat and take on a little color, then add the spices, salt, and chile. (As they say in Trinidad, you should parch the spices, cooking them to activate the oils.) Sauté, stirring occasionally, for 8-10 minutes or until the onion and garlic are caramelized.
Stir in the callaloo, reduce the heat to low, cover, and cook for 10-12 minutes or 5-6 minutes for kale or canned callaloo. Add the ackee and cook for an additional 10 minutes; do not over stir. season with additional salt, pepper, and thyme and set aside to allow the flavors to marry.
To make the Pastry
In a large bowl, combine the flour with the turmeric, curry powder, and salt and mix well with your fingers like a rake. Add the oil and mix with your hands until it’s fully incorporated and the mixture feels like fine sand, about 10 minutes.
Combine the vinegar with ½ cup cold water and mix well. Hydration of the dough is important. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to feel like wet sand on the shore of a beach. Add additional tablespoons of water as needed. Knead the dough and roll into a tight ball. It should look yellow and be hydrated.
Cover with plastic wrap and let rest in the refrigerator for at least 2 hours.
To make the patties
Preheat the oven to 400 degrees and remove the dough from the refrigerator. Use the internal fan setting if your oven has one. Wait for the dough to soften at room temperature so that you can roll it with a rolling pin.
Lightly dust a clean surface with flour, roll out the dough until it is about ¹/₈ inch thick. This will require some elbow grease because the vegan crust is not as pliable as a traditional butter pastry crust. Cut 6-inch circles from the dough (you can use a bowl if you don’t have cookie cutters, running a sharp knife around the bowl). Spoon 2 tablespoons of the filling onto the center of one side of each circle, leaving about a ¹/₈-inch border.
Caution: You will be tempted to overstuff; don’t. Fold the other half over to make a semicircle, press to seal, and if you do not have a crimper, a fork works well enough to close the parcel of pastry. Press hard to make an imprint and seal the pastry; you should notice the dough bounce back.
Transfer the patties to a parchment-lined baking sheet, brush with oil, and bake until you see the golden turmeric-spiced crust begin to brown, about 25 minutes. Remove from the oven and let cool for 5 minutes. Jamaican patty shops often feature signs warning that hot patties should be left to cool lest you burn your mouth with the delicious curry filling. Enjoy with hot pepper sauce.
DIASPORA TIP: If you do not have access to callaloo, you can try substituting with spinach or other hardy greens. While there is no substitute for ackee, tomatoes, another fruit miscategorized as a vegetable, work well with greens for the filling.
Sure, you could celebrate Mexico’s victory against the French at a restaurant or bar, but personally, there’s nothing more alluring than festivities held in the comfort of my home (especially if there’s drinking involved). So, if you’re like me, the following eight recipes will allow you to bring the Cinco De Mayo fun wherever your heart desires, whether that be at your house (yes, please!), a friend’s, or a family member’s.
For their clear and crisp finish, unaged agave or Blanco tequilas are ideal for margaritas, which present strong and citrusy flavor profiles. This classic prickly pear margarita recipe offers a refreshing cocktail with a touch of acidic sweetness.
We challenge you to come up with a better way to celebrate Cinco de Mayo, or any day of the year, than with this Pork Belly Taco recipe featuring Oyster Mushrooms and Pajeori.
For many in 2022, the Santa Fe Literary Festival was their first foray back into the warmth of in-person discussion and conversation. This year, redubbed The Santa Fe International Literary Festival, co-founders Clare Hertel and Carmella Padilla, chief curator Mark Bryant, and a crew of energetic associates and volunteers, will bring more magic of the written word to The City Different.
In case you missed it, thousands of lovers of the written and spoken word gathered last spring at the inaugural Santa Fe Literary Festival to bask in the power of story. Four stages hosted some of the world’s greatest authors, thinkers, and speakers from around the world––and from right here in Santa Fe. Excitement and anticipation filtered through the hallways and courtyard as festivalgoers lined up to see their favorite writers, and voracious shoppers left the pop-up bookstore in the lobby with bespoke tote bags overflowing with recent releases.
After each session, many were eager to turn to their friends or companions for a debrief on the talk they’d just attended. Others reached for their phones to snap a photo for Instagram or send a picture to their friends and families, letting them know they’d just seen their literary hero in the flesh. Quieter guests preferred to find a less crowded corner of the Convention Center or the courtyard to turn a few pages of a new book before heading into the next event.
1 of 3
Zascha Fox and Mara Christian Harris. A note from 2022 SFILF participant Margaret Atwood. SFILF co-founder Clare Hertel and a canine friend.
Behind the scenes, SFLF co-founder Clare Hertel, chief curator Mark Bryant, and the rest of the event staff worked overtime to ensure everything ran according to plan.
When they’re not putting on a world-class international festival, Hertel and Bryant are accomplished hosts, always keen to set a beautiful table and bring friends together. Last fall, 14 guests gathered at the couple’s home, celebrating the success of the inaugural Festival and looking forward to a future event.
As golden-hour sun illuminated the living room of their John Gaw Meem home (nestled on Old Santa Fe Trail near the base of Sun Mountain), guests poured in through the oversized wooden front door. Maryanne, Goose, Mellie (the family’s three labs), and Suki, an English cream retriever on loan from a friend, served as an exceptionally inviting welcoming committee, with generous tail wags afforded to all. Also, among those in attendance? Journalist/historian Hampton Sides and his wife Anne, model/filmmaker and Festival co-MC Jill Momaday, a host of select volunteers and staff members, and myself.
1 of 3
Zascha Fox. A table detail. Volunteers supporting the Santa Fe International Literary Festival.
Back to dinner: attendees helped themselves to champagne, wine, and sparkling water before grazing on hors d’oeuvres. Mini skewers of watermelon, feta, mint, and balsamic glaze accompanied chilled zucchini soup topped with crème fraîche and cilantro, all lovingly prepared in the house kitchen. A sumptuously simple green salad was sourced from the Santa Fe Farmers’ Market. With margaritas or mocktails made from (painstakingly) hand-squeezed lime juice, everyone made their way to the outdoor table. Enchiladas from local staple El Parasol were a hit with the dinner guests as casual conversation wafted above the handmade candle holders serving as centerpieces and an eclectically curated selection of hand-blown drinking glasses from Mexico.
Over pie from Chocolate Maven––a choice between Colonial Apple or Strawberry Rhubarb (or both, of course!), small talk tapered off and the conversation shifted to the Festival, both a discussion of highlights of the inaugural event and ideas for the upcoming one.
Last May, the Reporter said that it “seemed so natural that a town crawling with literary talent should have a festival to celebrate that.” “Tales of resilience provided a poignant note to a festival that has served up a feast of ideas, and left those who attended merrily drunk on the power of stories,” added the Independent.
This year, the event lives on in a new iteration as the Santa Fe International Literary Festival. The lofty goal is to “reflect the vast diversity of the world’s literary community as we strive to create a global gathering of extraordinary writers, readers, and thinkers from near and far in Santa Fe.” Sessions in 2022 felt ever-pertinent. Margaret Atwood discussed The Handmaid’s Tale in the interim between the leaked draft decision and the official Roe v. Wade overturn. Sandra Cisneros and Joy Harjo shared stories of marginalization as minorities at the famed Iowa Writers’ Workshop, and Jon Krakauer spoke about the importance of democracy and freedom of speech within investigative journalism. The curatorial team felt strongly that during this time of extreme change and polarization, these and other speakers were able to show just how much words truly matter.
A gathering of Santa Fe International Literary Festival co-founders and volunteers.
Though it would be challenging to capture the total outward impact of an event like the Festival, one particularly gratifying outcome of SFLF was the collaboration that came about between Elena Gonzales, Santa Fe’s current Youth Poet Laureate, who read her poetry on the community stage, and the aptly awarded Genius Grant-recipient and SFLF speaker, Valeria Luiselli. The Literary Festival hosted the world premiere of Echoes from the Borderlands, Luiselli’s multimedia “sonic essay” documenting the history of violence against land and bodies along the US-Mexico border.
Luiselli and her sound production team met with Gonzales to record some of her poetry for inclusion in the essay, which has already been shown at universities and other venues across the US. “I’m really grateful to the Santa Fe Literary Festival for pulling us together, for giving us that opportunity because she’s definitely been an inspiration much more now that I’ve met her than I ever anticipated,” said Gonzales. “When I get the opportunity to connect with women who look like me and who understand me, I feel inspired to keep writing and to push my own creative limits.”
For many, the Festival was their foray back into the world of idea-sharing and community inspiration. What better way to dip one’s toe into the world of in-person idea-sharing and community inspiration than to bask in the warmth of discussion, conversation, and the magic of the written word? And what better city to host such an event? “That’s what Santa Fe is all about. It’s different, it’s unique, it’s enchanting, it’s inclusive, it’s organic, and it’s cool,” said Jill Momaday.
John Gaw Meem’s Dodge-Bailey House is home to Clare Hertel, Mark Bryant, and their daughter. Nancy Meem Wirth, daughter of the celebrated architect, owns the home and grew up on her family’s adjacent property, and remembers using the extensive walking trails behind the house to run between the homes as a child. Designed in 1940 for family friends, the Dodge-Bailey house is a prime example of both Meem’s Spanish Pueblo Revival and Territorial Revival Styles.
Ah, cherries! Nothing says spring and summer quite like ’em. And while we may not be eager to fire up the oven in warmer weather, this Cherry Galette recipe is a sweet little number worth breaking a sweat for. Galettes are perfect for any day of the week; this one is no exception. Picture it: a flaky, buttery crust generously filled with fresh, juicy cherries. It’s a crowd-pleaser that’s as easy to make as it is impressive to serve. The sweet and tangy filling and its rustic appearance make this dessert the perfect addition to any summer gathering or a cozy night.
Cherry Galette
Ingredients:
12-inch pie dough (homemade)
4 cups fresh cherries
1/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
Ingredients & Instructions: Dough
1 1/4 cups of all-purpose flour
1/4 teaspoon of salt
1/2 cup of cold unsalted butter, grated
1 beaten egg yolk
Grate cold butter with a cheese grater, add ingredients to a mixing bowl, and combine. Add two tablespoons of ice water for the dough to gather up.
Ball the dough, cover it in plastic wrap, and refrigerate. The dough can be made a day or two in advance.
Roll out the chilled dough on a floured surface into a 12-inch round.
Cherry Filling Instructions:
Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine the cleaned and halved cherries, sugar, flour, fresh lemon juice, lemon zest, vanilla extract, salt. Mix gently. Set aside.
Transfer the rolled-out dough to the prepared baking sheet. Spoon the cherry filling into the center of the dough, leaving a 2-inch border around the edge.
Fold the edge of the dough up and over the filling, overlapping and creating pleats all the way around. Brush the dough with beaten egg yolk.
Bake the galette at 375 degrees for 40-50 minutes or until the crust is golden brown and done on the bottom. Transfer the galette to a wire rack and cool slightly before slicing.
