This Cherry Galette is a simple, delicious summer dessert but oh so easy to make. It’s the perfect way to showcase those delicious fresh cherries! Use homemade/store-bought crust, fresh (or frozen) cherries, a little sugar, and bake. A simple and unique dessert with unforgettable flavors.
It’s serious cherry pie season!
Cherry Galette, which is basically a simplified pie, is not only delicious but super easy to make.
As I said, this galette could not be easier to make. Fresh pitted cherries are first mixed with brown sugar, and a bit of flour, plus lemon juice and a smidgen of salt. Then the cherry mixture is loosely wrapped in a round of pie dough. You can see that I didn’t spend a bunch of time messing with it to make it a fancy wrapped package. It is definitely a rustic dessert. Rustic and simple.
Serve this galette warm topped with fresh whipped cream, vanilla ice cream, or all by itself. It is a scrumptious dessert!
WHAT IS GALETTE?
A galette is a rustic French dessert composed of free-form pastry dough topped with a sweet or savory filling. They are no-fuss pastries, ideal for novice and experienced bakers alike.Unlike an American pie, where the pastry rises up the sides of the pan, a galette is formed on a rimmed baking sheet with no such structure.
WHAT IS CHERRY GALETTE?
This cherry galette is a fantastic dessert to whip up in a jiff with minimal baking skills. Rustic yet refined, this classic unites the familiar flavors of cherry and rich, buttery pastry. Although this galette needs no embellishment, vanilla ice cream and powdered sugar lend a sophisticated touch to each slice.
HOW TO MAKE CHOCOLATE CHERRY GALETTE?
This simple dish is composed of:
A pie-like pastry dough or pastry: The dough is usually rolled out extra wide so that it can be folded over the top to encase some of the filling.
- In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
- Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
- Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.
- Roll the dough on a lightly floured surface into a circle. Trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.
A filling: Galettes are typically made with seasonal fruits, but they are ideal to customize; there are no rules and there is no limit to what you can use. Simply top the pastry with ingredients of your choice.
Combine cherries, sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times.
Spread cherries into the middle of the dough, leaving about 5 cm boarder around. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some brown sugar.
Simple. But GOOD.
Bake AT 400 F for about 25 minutes OR until the crust is golden brown. It’s important to bake the cherry galette until the filling is bubbling and the crust is golden. Once the galette comes out of the oven, it should be cooled to room temperature.
As soon as the galette comes out of the oven, the juices from the berries will bubble up over the edges. Things will be messy, but that’s exactly what you want. The beauty of a galette is that it is free form, and not meant to be perfect, so the messier the better in my opinion.
Allowing the cherry galette to properly cool will ensure you can transfer the galette from the pan to your serving plate without it breaking apart.
Once you’re ready to serve the cherry galette, a sprinkling of toasted almond slices and powdered sugar is the finishing touch to wow your family and friends!
TIPS FOR PERFECT CHERRY GALETTE:
The first step to creating a perfect galette is to make a delicious crust pastry dough for the base. Here are some tips for creating the perfect crust:
- Use cold liquid: Make sure the water is SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
- Use cold fat: In order to avoid overworking the dough and creating a tough crust, use very cold butter; this will require more effort to work in than room temperature butter, but it will be well worth it in the end. You can also make the dough in a food processor for a low effort preparation.
- Don’t over-mix the dough: Either in the food processor or by hand. Quit while you’re ahead and there are still some pea-sized pieces of butter in the mix. As long as the dough holds together when you pinch it, you’re good.
- Let the dough chill: Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour. This will help develop the gluten and result in a better end product.
- Roll consistently: Maintain consistent pressure while rolling out the dough to make sure parts of the dough aren’t thicker than others and avoid uneven cooking.
- Prevent a soggy bottom: When using high-moisture fruits, add more flour or cornstarch to the mixture to lock in some of the juice. When you are making savory filling, make sure to saute until its dry.
- Brush the exposed pastry with egg wash: Do this right popping the pastry in the oven, to give the top a glossy shine.
CAN I MAKE A GALETTE WITH FROZEN CHERRIES?
You can definitely swap in frozen cherries for the fresh cherries in this recipe. There’s no need to thaw them and no need to add any extra baking time.
CAN I USE ANY OTHER FRUITS IN THIS RECIPE?
Yes! Use what you like. This galette would also be amazing with any of the following fruits:
- Peaches
- Raspberries
- Plums
- Blueberries
- Apples
- Strawberries
- Pears
You can also use a combination of two fruits – peaches and raspberries would be amazing together. Also, have fun experimenting with different spices and flavorings. Try a combination of cardamon with cherries, cinnamon with pears, or drizzle an apple galette with salted caramel or honey.
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SAMOSA GALETTE
HOW TO SERVE CHERRY GALETTE?
I like to slice up the galette and serve it warm with a scoop of ice cream on top.
HOW TO STORE THE DOUGH?
The dough can be refrigerated up to 3 days by wrapping it in plastic wrap and it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before rolling out and filling.
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Fresh Cherry Galette
Ingredients
- 1 cup all purpose flour
- 1/2 cup butter chilled and cubed
- 1/2 tsp salt
- 1/4 cup ice cold water
- 4 cups sweet cherries stemmed, pitted and halved
- 1/3 cup + 1 tbsp brown sugar divided
- 2 tbsp flour
- 1 tbsp lemon juice
- 1/4 tsp salt
- egg + 1 tbsp water beaten together for egg wash
Instructions
- In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.
- Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .
- Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.
- Roll the dough on a lightly floured surface into a circle. Trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.
- Heat oven to 375 F. Line baking sheet with baking parchment.
- In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.
- Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
- Bake at 375F about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.
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