This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
We love to top this warm galette with a large scoop of vanilla ice cream or whipped cream. The ice cream melts into the galette and creates the most amazing bite.
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
- It is made with a delicious buttery and flakey dough.
- It is filled with a delicious cherry filling made with fresh cherries.
- An easy and straightforward recipe.
- 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- we used all-purpose flour for this recipe.
Salt- use kosher salt for this recipe.
Butter- make sure you are using COLD butter for this recipe. We 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- we used sweet cherries for this recipe. The other options are using sour cherries, frozen cherries (thawed and drained), or canned cherries (drained).
We recommend using fresh cherries, but frozen cherries will work as well.
Sugar- we used granulated sugar for the filling, but caster sugar can 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- we used all-purpose flour, you can use cornstarch as well.
Vanilla extract- for an extra delicious flavor.
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.
This galette lasts for two days at room temperature or for up to 5 days stored in the fridge in an airtight container.
We recommend using sweet cherries if you like a sweeter filling, but if you prefer a sour filling, use sour cherries!
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. Do not margarine! margarine has a bad flavor and it can ruin the flavor of this delicious galette.
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.
Serving tips
We like serving this galette with a big scoop of vanilla ice cream or freshly made whipped cream. The warm galette with the cold vanilla ice cream combination is incredible.
More similar recipes
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Lemon tart- This lemon tart is made with a buttery pastry crust and filled with a zesty lemon curd filling. This tart is a ray of sunshine in a dessert!
No bake key lime pie- Key lime pie is an easy recipe that comes together in under 20 minutes. It's refreshing, creamy, zesty, and delicious.
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📖 Recipe
Best Cherry Galette
Ingredients
Crust
- 2 ½ cups Flour
- 230 g Butter cold
- ½ teaspoon Kosher salt
- ¼ cup Granulated sugar
- ¼ cup Iced water
Filling
- 4 cups Cherries
- â…“ 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?