Made entirely from scratch, this Cherry Galette is a cherry lover’s dream come true. Buttery crust serves as the base to the most deliciously sweet filling that features plenty of fresh dark cherries. As elegant as this dessert appears, don’t let it intimidate you – it’s oh so easy to make!

cherry galette cut into on parchment paper

Galettes are just so pretty to look at! They have such a timeless rustic appearance to them that gives me all of the cozy feelings. If you also love the simplistic pleasures of fruity desserts that have all flavor and no frills, you simply must make Perfect Vegan Apple Pie and Easy Vegan Peach Cobbler.

The very best cherry galette

Cherries are at their ripest during the summer, so go grab some while they’re still at their best! This simple, classic, and timeless Cherry Galette recipe features sweet dark cherries that are made even more delicious by the filling they’re cooked with.

When you first taste the perfect bite of the homemade buttery crust, sweet filling, and fresh cherries, you won’t be able to hide your smile! If you’re a cherry lover (who isn’t?!), this is most certainly the perfect summer send off for you. 

Why do I love this easy cherry galette?

  • It’s simply stunning. Serving a galette always feels so much fancier than serving a pie, which is funny, because most pies require more effort to make from scratch! The appearance is gorgeous because of the perfect golden crust and vibrant cherry filling.
  • The seasonal fruit. I love cooking with fruits and veggies that are ripe and in season! This easy galette recipe is such a wonderful way to showcase fresh cherries. Whether you’re just starting your summer or wrapping it up, you’ll love digging into this dessert. 
  • So very easy to make! It may be made from scratch, but have no fear – this galette is still a real cinch to whip up! The ingredients are simple and inexpensive and the steps are clear and concise.
unbaked galette with cherries

Ingredients needed (with substitutions)

For the crust:

  • Flour – This can be replaced with gluten free flour if needed. 
  • Sugar – I’ve found that granulated sugar yields the perfect touch of sweetness here, but coconut sugar can be used instead. 
  • Salt
  • Butter – I used Miyoko’s plant butter and it yielded seriously delicious results! 
  • Ice Water

For the cherry filling:

  • Sweet Dark Cherries – They’ll need to be pitted and cut in half. If you need to use frozen cherries, make sure they’re completely thawed to room temperature and patted dry before using. 
  • Sugar
  • Cornstarch
  • Lemon Juice – Freshly squeezed lemon juice yields the best results.
  • Salt

Other essentials:

  • Plant Milk – You can use oat, almond, or coconut milk to brush the crust. 
  • Coarse Sugar – This extra sprinkle of sugar is the best way to finish off your Cherry Galette! 
  • Ice Cream – Treat yourself to The Best Vegan Ice Cream when you serve this galette. Or your favorite vanilla.
baked cherry galette on crinkled paper

Frequently asked questions

  • What is the difference between a tart and a galette? Put simply, a galette allows you a little more freedom! A tart is made with a tart ring, whereas a galette falls into the free-form realm of baking. If it messes up a bit while baking in any way, it doesn’t matter. In fact, any little mistakes just contribute to its more rustic appearance. 
  • How long will Cherry Galette stay fresh? In an airtight container at room temperature, this dessert will stay fresh for about 2-3 days. 
  • How do I prevent my Cherry Galette from getting soggy? If you’ve ever had a galette that was soggy at the bottom, that’s because the filling wasn’t made quite right. The amount of cornstarch in the mix should do a good job at keeping things from getting soggy, no matter how ripe and juicy your cherries are. 
close up of galette with cherries and vanilla ice cream

More fruity desserts to make before summer’s over:

square image of galette with ice cream

Cherry Galette

Made entirely from scratch, this Cherry Galette is a cherry lover’s dream come true. Buttery crust serves as the base to the most deliciously sweet filling that features plenty of fresh dark cherries. As elegant as this dessert appears, don’t let it intimidate you – it’s oh so easy to make!
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
Servings: 8 servings


For the crust

  • 1 1/2 cups all purpose flour
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons butter, I used Miyoko's plant butter cold
  • 3-4 tablespoons ice water

For the cherry filling

  • 4 cups sweet dark cherries, pitted and cut in half
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt

The rest

  • plant milk, for brushing the crust
  • sprinkle of coarse sugar
  • vanilla ice cream for serving


Prepare the crust ahead of time

  • Make sure your butter is very cold before starting, do not let it sit at room temperature.
  • To a food processor, add the flour, sugar and salt and process for 10 seconds. Add the butter and process for 10-20 seconds, until it looks like coarse meal.
  • With the food processor running, drizzle in 3 tablespoons of ice water. When it begins to clump together, stop. Add another tablespoon of ice water if needed for it to come together.
  • Remove the dough with your hands and wrap it in plastic wrap. Place in the refrigerator for 30 minutes, or longer.

Prepare cherry filling and bake

  • After the pie dough has been chilling for 30 minutes, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Add the halved cherries to a large bowl along with the sugar, cornstarch, lemon juice and salt. Toss to combine.
  • Remove the crust from the refrigerator and roll into a sort of circle (it doesn't have to be perfect at all) about 1/4 inch thick. Place it on the lined pan.
  • Add the cherry mixture to the center of the dough, leave a 2-3 inch border all around the edge. Fold the crust over the top of the cherries and brush with plant milk. Sprinkle the crust with coarse sugar.
  • Bake for 40-50 minutes, until the crust is golden brown. Remove from oven and let cool for a few minutes, then slice and serve with vanilla ice cream, if desired. Enjoy!


  1. Gluten free? Substitute a gluten free all purpose flour.
  2. May use coconut sugar if desired.
  3. Another fruit could be used here, such as blueberries, peaches or a mix of berries.


Serving: 1of 8 servings | Calories: 275kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 238mg | Potassium: 183mg | Fiber: 2g | Sugar: 18g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I started making this today but was interrupted. The crust is in a bowl in the refrigerator and the cherries are prepped. Can I finish thus tomorrow or should I bake it tonight and reheat.

  2. I have not made this recipe yet. Plan to buy some cherries this week. Checking to see do I cover the cherries completely or just have a 2-3″ border around the edge.

    1. Hi there, I hope you love the galette! You don’t cover the cherries completely, just around the edges. Hope that helps!

  3. Looks really good!

    Only problem is that I have to find organic cherries, which would have been about $24 for the bag when I found them at a Whole Foods-like store last week. That’s ridiculous, as I can sometimes find organic cherries in my local grocery store that are close to the price of the poisoned cherries, and it’s always such a score!

    Cherries are #8 on the Environmental Working Group’s “Dirty Dozen” fruits and veg grown with the most use of pesticides. Some people feel like they can just wash them really well, but there are two problems with that.

    1. Some pesticides are applied to the roots, so the poison is in the tree itself, and within the fruit.
    2. Pesticides hurt people and wildlife and poison streams, which is why I just won’t buy stuff that is not organic.

    1. Bummer cherries are so expensive where you are, I’m able to find (even organic) cherries at pretty good prices right now since they’re in season. Farmer’s markets are good if you have one near you! The other option is using frozen cherries or any other fruit quite honestly.

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