Sweet Cherry Galette Recipe

Whole cherry galette on a marble table ready to serve.

This rustic pie has a buttery, flaky crust surrounding plump, juicy fresh cherries. A hint of lemon, almond, and brown sugar brings out the season’s best flavors in this Sweet Cherry Galette. *For best texture, and ease of rolling/shaping, make the pastry dough at least one day ahead.* Time above does not include resting time for the pastry or galette.

Use a homemade All-Butter Pastry, or try my vegan / dairy free Coconut Oil Pie Pastry. This recipe makes 1, 9 inch (22cm) galette.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Keyword Cherry Galette

Prep Time 40

Cook Time 50

Total Time 1 30

Servings - 8 Servings

Calories 570kcal

Author Traci York

Ingredients

For the Pastry (makes one disk, 11-12 oz / 311g -340g):

1/2 cup (113 grams) Unsalted Butter one stick, refrigerated (see note for dairy free)
3 tablespoons Milk plant or dairy
1 1/2 teaspoons Apple Cider Vinegar
1 1/4 cups (190 grams) All Purpose Flour + more for dusting
1 tablespoon Cane Sugar
1/2 teaspoon Fine Sea Salt

For the Cherry Filling:

3 1/2 cups (1 pound / 500 grams) Fresh Bing Cherries
1/3 cup + 2 tablespoons (90 grams) Light Brown Sugar packed
3 tablespoons Cornstarch
3/4 teaspoon Almond Extract
1 Lemon zested
2 teaspoons Lemon Juice
1/4 tsp Fine Sea Salt

To Finish the Galette:

1 Egg or use milk (plant or dairy)
1-2 Tbs Turbinado Sugar

Instructions

Make the Pastry:

PRO Tip: Make the pastry at least one day ahead if possible. This renders the pastry easier to work with.
Cut the butter into 1/2 inch (12mm) pieces. Place the butter in the freezer for at least five minutes.
Whisk the milk and apple cider vinegar together until it bubbles. It will thicken as it sets for five minutes.
In a large bowl, whisk the flour, sugar and salt. Using a pastry cutter, cut in the butter. The butter should remain in larger chunks, about pea to almond size.
Make a well in the center and pour in all but about 1 tablespoon of the milk mixture. Use your hand to incorporate the milk, folding and pressing the mixture. Flattening out the butter is okay. To test hydration, grab a hand full of dough and squeeze it. If it holds together, don't add any additional milk. If it's still crumbly or falls apart, add the remaining milk and continue folding and pressing to a shaggy consistency.
On a lightly floured work surface, dump out the shaggy dough. Using a bench scraper, fold and press the dough at least 6-8 times, eventually shaping the mixture into a rough rectangle about 1/2 inch (12mm) thick. Use the heal of your hand to press the dough away from you, smearing the dough between your hand and work surface. Do this in three increments working from one end of the rectangle to the other.
*Optional Step: Use a bench scraper to gather the dough once again and shape into a rectangle. Fold and press the dough over and on top of its self 7-8 more times. This helps to hydrate the dough and build flaky layers.
Gather all the bits together and shape into a rough disk approximately 1/2 inch (12mm) thick. Wrap snugly in plastic wrap or two layers of parchemnt paper and rest in refrigerator for at least 2 hours, but preferably overnight.

Make the Filling:

Set the pie pastry out at room temperature about an hour before starting. This makes it easier to roll and shape.
Pit the cherries. Leave the cherries whole, no need to slice them.
In a large mixing bowl, 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 to macerate at room temperature for about 20-30 minutes.

Roll Out the Dough:

Line a large sheet pan with parchment paper. Make room in the freezer 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 13-14 inches (34-37cm) or to about 1/8 inch (3mm) thick, reflouring the work surface and pin as needed to make sure the dough doesn't stick. TIP: If you have any cracking, dab the area with just a tiny bit of cold water to close the crack. 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 a little. We'll fold them in soon.

Assemble the Galette:

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) boarder. The cherries should overlap some. Fold the pastry inward working around the cherries, pleating the pastry 7-8 times as you work your way around.
Transfer the sheet pan to the freezer for 20 - 30 minutes.
While the galette is resting, set oven rack to the center of the oven and preheat to 375 Farenheight (190 Celsius). Just before baking, whisk the egg with one tablespoon of water. Use a pastry brush to throughly brush on the egg wash. Sprinkle pastry and cherries with turbinado sugar.
Bake galette for 45-50 minutes rotating once while baking. The pastry should be golden and crisp when ready. Allow to rest for 10 minutes before slicing. Cut into six larger servings, or eight small servings. Serve with vanilla bean ice cream.
Store galette at room temperature for up to three days or freeze for up to two weeks. Individual pieces can be thawed at room temperature, then rewarmed in a 350F oven for about 10 minutes.

Notes

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

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