Rustic Cherry Galette Recipe

Rustic cherry galette topped with vanilla ice cream.

5 from 2 votes

Rustic Cherry Galette Recipe

This rustic cherry galette recipe combines the sweet and juicy goodness of fresh cherries with a buttery and flaky crust and a hint of almond, resulting in a mouthwatering dessert that is as beautiful as it is delicious. Baked to golden perfection, this galette emerges from the oven with bubbling, jammy cherries, and no pie-making skills are necessary.

Prep Time15

Cook Time45

Chilling Time1

Total Time2

Course: Dessert

Cuisine: American, French

Servings: servings

Calories: 384kcal

Author: MaryAnne

Ingredients

For the crust:

2 ¼ cups all-purpose flour
1 Tablespoon granulated sugar
½ teaspoon salt
12 Tablespoons cold unsalted butter, cubed
1 teaspoon almond extract
6-8 Tablespoons ice water

For the filling:

4 cups fresh or frozen sweet cherries, stemmed, pitted, and halved
⅓ cup + 1 Tablespoon light brown sugar, divided
3 Tablespoons cornstarch or all-purpose flour
1 Tablespoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon salt
1 egg + 1 Tablespoon water, beaten (for egg wash)

Instructions

Make the crust:

In a large mixing bowl, whisk together the flour, sugar, and salt. Using a fork or your fingers, work the butter into the flour mixture until you are left with large pieces of butter that are about the size of peas.
Whisk together almond extract and 6 tablespoons of ice water. Slowly add to the dough, stirring continuously, using a wooden spoon or rubber spatula to mix together until you have a cohesive dough. Add remaining 2 tablespoons of ice water if needed. *For an extra flaky crust, follow the instructions mentioned in the Notes section below.
Wrap dough in plastic wrap and flatten it into a disc. Chill the dough for at least 1 hour.

Make the filling:

In a medium mixing bowl, combine cherries, ⅓ cup brown sugar, cornstarch, fresh lemon juice, vanilla extract, and salt. Set aside.

Assemble galette:

After dough has chilled, turn it out onto a lightly floured surface. Use a rolling pin to roll it out to a circle measuring 12" in diameter and ¼" thick.
Transfer dough to a parchment-lined baking sheet. Place the cherry filling in the center of dough, leaving a 2-3 inch border around the edge. Fold edge up and over filling, overlapping the dough in a circular fashion the entire way around, leaving a 5-inch window of fruit exposed.
Using a pastry brush or spoon, brush the top of dough with egg wash, then sprinkle with 1 tablespoon of brown sugar.
Preheat oven to 375 degrees F. Bake galette for 45-50 minutes, until the crust is golden brown and the filling is bubbling. Cool for at least 20 minutes before slicing into wedges.

Video

Notes

Storage: Cover galette and store it in the fridge for up to 5 days.

Use cold butter. We want a light and flaky crust, and this is only achieved if you use butter that is cold. Additionally, when incorporating your chilled butter, be sure to keep the butter pieces around the size of a pea. You want sizeable chunks of butter in your dough in order to create pockets of steam. This helps to make your crust extra flaky.

Use fresh or frozen cherries. If it's cherry season, I recommend that you go for the fresh cherries, but frozen cherries can be used as well. If you don't have a cherry pitter (I definitely don't!), then try this hack using chopsticks and a wine bottle to pit your cherries. It works like a charm!

Use the spoon and level method. For the most accurate measurement, spoon your flour into the measuring cup and level with a knife. Try to avoid scooping your flour into your measuring cup.

Let it cool. I know it's hard, but try your best to let your galette cool for at least 20 minutes before cutting into it. This allows the cherry filling to thicken up, creating the best consistency.

For an extra flaky crust, use the letter-folding technique: Roll out dough into a rectangle that is about ¼" thick. Fold it into thirds, like you would a business letter. Pat down dough and repeat once more.

Nutrition