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 Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: French

Servings: servings

Calories: 275kcal

Author: Nora Taylor

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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

Nutrition