As a free-form pie, this rustic cherry galette requires barely any equipment and is a great one to try if you’re new to baking. Not only is it an easy dessert to make with simple ingredients, it’s also super pretty to serve!
Table of Content
List of Ingredients
- Flour: Typically, all-purpose flour is used for a galette pastry dough.
- Butter: I recommend unsalted butter, preferably still a little cold. Take it out of the fridge 10 minutes beforehand, no more.
- Icing sugar: Icing sugar is more suitable for a galette dough than castor sugar, as it slows down the hydration of the dough, making it more solid and crusty when baked.
- Ground almonds: I love the nutty taste almond flour brings to the pastry. I also use ground almonds to cover the galette dough before adding the filling. They absorb the cherry juice and make the galette easier to hold.
- Egg: You will need one egg at room temperature for the dough. Plus, one egg yolk for the egg wash to glaze the crust and give it a golden glow.
- Cherries: Choose ripe and sweet cherries. You can use frozen or fresh cherries, but if using frozen ones – thaw and drain them well to avoid excess liquid in the filling. You can use sour cherries, but the taste will differ. Personally, I love to make it with sweet cherries.
- Cornstarch: Cornstarch will help thicken the cooking juices.
- Sugar: I use regular white sugar. You can also use brown sugar if you like.
- Vanilla extract: Use a high-quality vanilla extract. Try almond extract in its place for a slightly different taste.
- Lemon: This brightens and balances the sweetness. You can also use orange zest as an alternative.
How to Make a Sweet Cherry Galette?
- Prepare the dough. Preheat your oven to 375°F (185°C) and line a large baking sheet with parchment paper. Combine the flour, soft butter, icing sugar, and ground almonds in a large mixing bowl. Mix using your hands or a food processor until the mixture resembles coarse crumbs. Add the egg and mix until the dough comes together. It may be slightly crumbly, but that’s okay.
- Knead the dough. Transfer the dough onto a lightly floured surface. Gently knead it to bring it into a smooth ball. Flatten the dough into a disc shape and wrap it in plastic wrap. Refrigerate to firm up for about 30 minutes (or 10 minutes in the freezer).
- Prepare the cherry filling. Remove the cherry pits with a cherry pitter or cut them in two and remove the the pits. Combine the pitted cherries, cornstarch, sugar, vanilla extract, and lemon zest in a separate bowl. Mix until the cherries are coated evenly.
- Roll out the dough. Remove the dough from the fridge and let it sit at room temperature for a few minutes to soften slightly. Roll the dough into a rough circle shape on a floured surface using a rolling pin, about 12-14 inches (30-35 cm) in diameter. It doesn’t need to be a perfect circle since this is a rustic galette.
- Build the galette. Carefully transfer the dough onto the baking sheet. Sprinkle ground almonds into the center of the dough, leaving a border of about 2 inches around the edges. Spoon the cherry mixture on top. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. It should partially cover the cherries. Brush the edges of the dough with the egg wash. Sprinkle the edges with coarse sugar.
- Bake the galette. Bake for about 35-40 minutes or until the crust turns golden brown and the filling is bubbling and thickened.
- Cool and serve. Let the galette cool on the baking sheet for a few minutes. You can serve it warm or at room temperature. It pairs wonderfully with a scoop of ice cream or a dollop of whipped cream.
Here are some tips to help you achieve the best results on your first try!
- Choose ripe, fresh cherries. The better the cherries, the better this galette will taste!
- Refrigerate the dough before rolling it out, to help you work it better.
- Use parchment paper or a baking mat to prevent sticky messes and make clean-up easier.
FAQ: Cherry Galette
Technically, yes you can. If they are in syrup, it might change the taste as the canned cherries will be sweeter. I recommend using fresh cherries, if possible.
Yes, you can replace the egg yolk in the pastry with 1/4 cup (60 ml) of water use vegetable butter. For the egg wash, simple use plant-based milk.
You can. It will look a little different as the pastry will puff up high.
Yes, you can. You must thaw them and bring them to room temperature first. Make sure to drain away any excess liquid and pat them dry before adding the other ingredients to them.
Don’t hesitate to leave me a comment, it always makes me very happy!
Sweet Cherry Galette
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For the dough
- 2 cups flour (250 g)
- 1/2 cup butter (125 g)
- 1/2 cup powdered sugar (50 g)
- 1/3 cup ground almonds (30 g)
- 1 egg
- 3 cups cherries (600 g)
- 2 tbsp cornstarch (20 g)
- 1/4 cup sugar (50 g)
- 1/3 cup ground almonds (40g)
- 1 tsp vanilla extract
- 1 lemon zest
- 1 egg yolk
- 1 tbsp water
- 2 tbsp brown sugar or coarse sugar
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Prepare the dough
- In a large mixing bowl, combine the flour, soft butter, icing sugar, and ground almonds. Mix until the mixture resembles coarse crumbs. Add the egg and continue to mix until the dough comes together.
- Gently knead the dough a few times to bring it together into a smooth ball. Flatten the dough and wrap it in plastic wrap. Refrigerate for about 30 minutes (or 10 minutes in the freezer) to firm up.
Prepare the filling
- Remove the cherry pits with a cherry pitter or cut them in two with a know to remove the pits.
- Combine the pitted cherries, cornstarch, sugar, vanilla extract, and lemon zest. Toss everything together until the cherries are coated evenly.
- Take the dough out of the fridge and let it sit at room temperature for a few minutes On a floured surface, roll out the dough into a rough circle shape using a rolling pin, about 12-14 inches (30-35 cm) in diameter.
- Carefully transfer the dough onto the prepared baking sheet. Sprinkle ground almonds into the center, leaving a border of about 2 inches around the edges. Spoon the cherry mixture on top.
- Gently fold the edges of the dough over the filling. Brush the edges of the dough with the egg wash (egg yolk mixed with water). Sprinkle the edges with coarse sugar.
- Bake for about 35-40 minutes or until the crust turns golden brown, and the filling is bubbling and thickened.