This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
This galette is a rustic, free-form tart that showcases the natural sweetness and vibrant color of fresh cherries.
Unlike a traditional pie, a galette has a more relaxed, artisanal appearance, with the pastry dough folded over the fruit filling.
This creates a delightful contrast between the buttery, flaky crust and the jammy sweet, and tangy cherry center.
The cherries are piled into the center of the dough, which is then folded over the sides, creating a rustic, free-form shape.
As the galette bakes, the cherries release their juices, which mingle with the sugar to form a luscious filling.
Serve warm, perhaps with a scoop of vanilla ice cream, for a truly indulgent dessert that celebrates the flavors of the season.
If you like fruity desserts, check out our cheesecake with strawberry sauce, peach crisp with canned peaches, strawberry glazed donuts, and our favorite strawberry shortcake cake.
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Why this recipe works
- Buttery galette crust- the flakey and buttery galette crust makes this galette extra decadent along with the sweet and juicy cherry filling.
- Cherry filling- this galette is filled with a delicious cherry filling made with fresh or frozen cherries. When baked, the filling turns into a warm jam like cherry filling that tastes incredible.
- Freezer friendly- This recipe is perfect for freezing and for making ahead and perfect for gatherings!
- All season long- no fresh cherries? no problem. This dessert is made with fresh or frozen cherries so it's a perfect recipe for all year round.
- Topped with vanilla ice cream- It is topped with a large scoop of vanilla ice cream or freshly made whipped cream.
What is a galette?
A galette is a term used in french cuisine to describe various types of flat round cakes that are made with pastry dough or bread. It is an open pie made with a pie crust filled with plenty of different fillings.
Galettes have a rustic look and my favorite part about it is that it doesn't have to look perfect!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Flour- I used all-purpose flour for this recipe. Cake flour will work great as well.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. I suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Sugar- we used granulated sugar for this recipe, but caster sugar can work as well.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the filling
Cherries- I used sweet cherries for this recipe. The other options are using sour cherries, frozen cherries (thawed and drained), or canned cherries (drained).
I recommend using fresh cherries, but frozen cherries will work as well.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. We don't recommend using store-bought lemon juice. This will make the flavor pop!
Lemon zest- you will need 1 teaspoon of lemon zest. We recommend zesting the lemon first and then juicing it.
Flour- I used all-purpose flour to thicken up the cherry filling, you can use cornstarch as well.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Pit the cherries and transfer them into a bowl and add sugar, lemon zest, lemon juice, vanilla extract, and flour. Mix with a spoon until well combined and there are no pockets of flour visible.
Remove the dough disk from the fridge and let it warm up a little bit for a few minutes at room temperature.
Transfer the pie dough disk onto a clean floured surface and roll with a rolling pin into a circle.
Transfer the cherry filling to the center of the rolled dough and fold the edges into pleats.
Mix an egg with a teaspoon of milk or water and brush the dough with the egg wash. Top the egg wash with coarse sugar or any sugar for a sweet and crispy exterior.
Transfer the galette to a parchment paper-lined baking sheet and bake in a 200c (400f) preheated oven for 25-30 minutes, or until the filling is bubbling and the crust is golden brown.
Slice the warm galette and serve with vanilla ice cream!
Expert Tips
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Use fresh cherries. We find making the galette with fresh cherries instead of canned cherries or canned cherry pie filling is the best way to make a galette. The naturally sweet and tart flavors that the cherries naturally have makes this dessert irresistible.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Freeze the unbaked galette for about 20 minutes before baking, this step stops the galette crust from browning too quickly.
- Place the galette in the lower third of the oven to stop it from browning too quickly.
- Don’t skip brushing the galette with egg wash. (one egg and a tablespoon of milk or cream)
- Let the galette cool to room temperature before serving. This step is significant. If you slice your galette when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the cherry filling to thicken up.
Faq's
No one likes a soggy crust. Right? To prevent your crust from getting soggy, ensure that you are mixing the flour with the cherries(or cornstarch), the flour absorbs all the extra liquids.
We recommend using sweet cherries if you like a sweeter filling, but if you prefer a sour filling, use sour cherries!
Make sure you bake the galette for long enough and always add cornstarch or flour to the fruit filling to soak up all the excess liquids.
A tart is a baked pastry with a firm, crisp crust, and a sweet or savory filling, typically served as a dessert.
In contrast, a galette is a free-form, rustic tart or flat round cake with a flaky crust, often with the edges folded over the filling.
No. Galette dough is typically more rustic and free-form, with a rougher texture compared to the smooth, uniform pie dough.
Galette dough also often contains less fat, resulting in a more delicate and flaky crust.
In contrast, pie dough is designed to hold its shape and support heavier fillings, making it a better choice for traditional pies.
Storing
This galette can be stored at room temperature for 1-2 days or in the fridge for up to 5 days sealed in an airtight container to prevent it from drying out.
Freezing
You can freeze this galette after it's cooled completely in an airtight freezer-friendly container for up to 3 months.
Another way to freeze this galette is to make it, and before baking, place the unbaked galette in an airtight container or wrap it tightly with a few layers of plastic wrap, and freeze for up to 3 months.
When you are ready to bake it, take it out of the freezer and bake in a 200c (400f) preheated oven for 20-25 minutes until golden brown.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with gluten-free pie crust and replace the flour in the filling with gluten-free flour or cornstarch!
Dairy-free- It’s easy to make this galette recipe dairy-free. Simply replace the butter with vegan butter.
Variations
Fruit- spice up this recipe and add your favorite berries to the cherry mixture. This will give this dessert a new flavor!
Crumble- make a crumble topping and top the cherry filling with the crumble! We have a delicious crumble recipe in this recipe.
Almond- top the galette with sliced almonds for a nutty crunch.
Lavender and honey- fragrant lavender and sweet honey complement the tartness of the cherries in this galette.
Chocolate-drizzle- indulge in a decadent twist by adding a drizzle of rich, melted chocolate over the top of the baked galette.
Spice- warm spices like cinnamon, ginger, and nutmeg infuse the cherry filling, creating a cozy and comforting flavor.
Serving tips
Whipped cream and lemon zest- serve a slice of this galette with a dollop of freshly whipped cream and a sprinkle of grated lemon zest on top.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this galette.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Food processor
- Rolling pin
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If you liked this recipe:
📖 Recipe
Best Cherry Galette
Ingredients
Crust
- 2 ½ cups Flour
- 1 cup Butter cold
- ½ teaspoon Kosher salt
- ¼ cup Granulated sugar
- ¼ cup Iced water
Filling
- 4 cups Cherries
- ⅓ cup Granulated sugar
- 1 teaspoon Lemon zest
- 2 tablespoon Lemon juice
- 2 tablespoon Flour or cornstarch
- ½ teaspoon Vanilla extract
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Pit the cherries and transfer them into a bowl and add sugar, lemon zest, lemon juice, vanilla extract, and flour. Mix with a spoon until well combined and there are no pockets of flour visible.
- Remove the dough disk from the fridge and let it warm up a little bit for a few minutes at room temperature.
- Transfer the pie dough disk onto a clean floured surface and roll with a rolling pin into a circle.
- Transfer the cherry filling to the center of the rolled dough and fold the edges into pleats.
- Mix an egg with a teaspoon of milk or water and brush the dough with the egg wash. Top the egg wash with coarse sugar or any sugar for a sweet and crispy exterior.
- Transfer the galette to a parchment paper-lined baking sheet and bake in a 200c (400f) preheated oven for 25-30 minutes, or until the filling is bubbling and the crust is golden brown.
- Slice the warm galette and serve with vanilla ice cream!
Notes
- Use cold butter, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Use fresh cherries. We find making the galette with fresh cherries instead of canned cherries or canned cherry pie filling is the best way to make a galette. The naturally sweet and tart flavors that the cherries naturally have makes this dessert irresistible.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Freeze the unbaked galette for about 20 minutes before baking, this step stops the galette crust from browning too quickly.
- Place the galette in the lower third of the oven to stop it from browning too quickly.
- Don’t skip brushing the galette with egg wash. (one egg and a tablespoon of milk or cream)
- Let the galette cool to room temperature before serving. This step is significant. If you slice your galette when it's hot, you will have a loose filling. For a thick filling let it cool to room temperature, this step allows the cherry filling to thicken up.
Momo
I am a beginner baker/cook, so of course it didn’t turn out fantastic, but it still tastes really good and I had a lot of fun making it! I’m currently making another one right now.
Also, I have a question! It seems like whenever I make it, my flour is a lot more smaller and compact than what is shown in the pictures. Any advice on how to fix this?