Cherry Galette Recipe
French · Dessert · 60 min total
A rustic free-form tart filled with juicy cherries and a hint of almond, perfect for showcasing summer fruit with minimal effort.
20
min prep
min prep
40
min cook
min cook
8
servings
servings
310
kcal/serving
kcal/serving
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 4 cups fresh cherries, pitted and halved
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon almond extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar (for sprinkling)
- 2 tablespoons sliced almonds (optional)
Instructions
- Make the dough: In a food processor, pulse flour, salt, and 1 tablespoon sugar. Add cold butter cubes and pulse until mixture resembles coarse meal. Add ice water 1 tablespoon at a time, pulsing until dough just holds together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine cherries, 1/3 cup sugar, cornstarch, lemon juice, and almond extract. Toss gently to coat.
- On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to prepared baking sheet.
- Mound cherry mixture in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating as you go, leaving the center exposed.
- Brush the crust with beaten egg and sprinkle with turbinado sugar. If using, scatter sliced almonds over the filling.
- Bake for 35-40 minutes, until crust is golden and filling is bubbly. Let cool on baking sheet for 10 minutes, then slide onto a wire rack to cool completely.
- Serve warm or at room temperature. Best enjoyed the same day.
Tips
- Serve with vanilla ice cream or whipped cream.
- If using frozen cherries, do not thaw; increase cornstarch to 3 tablespoons.
- Galette can be stored at room temperature for up to 2 days, but crust may soften.
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