Sweet Cherry Galette

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!

For other dessert recipes and fruity cakes, try my authentic French apple cake, this easy and beautiful upside-down rhubarb cake, my famous apricot tart with almond cream.

List of Ingredients

Galette dough

• 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. 

Cherry filling

• 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?

Galette dough

1. 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.
2. 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).

Cherry filling

1. 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. 
2. 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.
3. 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.
4. Bake the galette. Bake for about 35-40 minutes or until the crust turns golden brown and the filling is bubbling and thickened.
5. 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.

Géraldine’s Tips

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

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