A hint of lemon, almond and brown sugar bring out the season's best in this rustic Sweet Cherry Galette. Vegan or Vegetarian
Print

Sweet Cherry Galette

A hint of lemon, almond and brown sugar bring out the season's best in this rustic Sweet Cherry Galette. Use my buttermilk pie dough for a vegetarian option, or as written/pictured with a coconut oil pie crust for a vegan galette. Recipe makes 1, 8" (20cm) galette. 
Course Dessert
Keyword cherry, dairy free, Dessert, galette, pastry, Plant Based, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 Servings
Calories 202kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Galette:

To Finish the Galette:

Instructions

  • In a large mixing bowl, throughly mix the cherries, brown sugar, corn starch, extract, lemon zest and juice, and salt together so that no white patches of the starch remain. Set aside.
  • Line a sheet pan with parchment paper. Make room in the refrigerator to chill the galette, on the sheet pan, prior to baking. Generously dust a work surface with flour. Roll out the pie dough to between 14"-15" (35cm-38cm) or about 1/8" (3mm) thick, reflouring the work surface and pin as needed to make sure the dough doesn't stick. Roll the dough over and onto the rolling pin and transfer the dough, unrolling it onto the parchment lined sheet pan. It's okay if the dough hangs over the edges. We'll fold them in soon.  
  • Spoon the cherries and their juices on to the pastry keeping them in the center as much as possible leaving between a 2"-3" (5cm-7cm) pastry boarder. They should overlap some. Fold the pastry inward working around the cherries, pleating the pastry 7-8 times as you work your way around. Use a pastry brush to throughly brush on the nut milk. Sprinkle galette, pastry and cherries with turbinado sugar. Cover galette with plastic wrap and rest in the refrigerator for at least 20 minutes. 
  • While the galette is resting, set oven rack to the center of the oven and preheat to 375F ( 190C). Bake galette for 45-50 minutes rotating once while baking. The pastry should be golden and crisp when ready. Allow to set for 10 minutes before serving. Serve with vanilla bean ice cream. 
  • Store galette at room temperature for up to three days. The galette can be reheated in a 350F oven for about 10 minutes if needed. 

Notes

This recipe can be made with a one disk of Buttermilk Pie Dough or Coconut Oil Pie Dough.

Nutrition

Calories: 202kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 39IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg