Cherry Galette

This cherry galette is way easier to whip up than homemade cherry pie and equally as tasty! Made with fresh or frozen cherries and a hint of almond, this cherry galette is the easiest, tastiest cherry dessert!

Cherry Galette

If you love eating cherry pie (AKA you are human and have tastebuds), but hate making pie, may I present the tastiest, easiest cherry galette you’ve ever seen. This cherry galette is made with ripe, juicy cherries and a hint of almond extract all folded up into a self sufficient (you don’t even need a pie dish!) buttery, flaky pie crust. Finish that off with a scoop of vanilla ice cream and you’re in for a heck of an evening. Or afternoon. Or morning. I won’t judge.

What is a cherry galette?

Galettes are pies’ way less complicated, country cousin and quite frankly… I like them more than pie. THERE I SAID IT. And I’ll say it again: galettes are better than pie. In my opinion, the fruit to pie crust ratio is just right in a galette. Plus they take way less time and energy to make, the filling shines through, and they look super pretty!

Simply place your fresh cherries on top of a pie crust and fold in the sides and you’ll have a beautiful, organic, cherry galette that tastes just as delicious as pie with half the work. Everyone thinks they’re super fancy, when they’re sneaky a messy, open faced pie. I also demand you serve this cherry galette with a scoop of ice cream in the middle. Or at the very least whipped cream.

Ingredients for cherry galette

This rustic galette is made with simple ingredients that will really shine through in the finished product, so make sure you’re using high quality cherries and butter for the best results! Here’s your shopping list:

• All-Purpose Flour
• Butter
• Egg
• Ripe Cherries
• Granulated Sugar
• Corn Starch
• Salt
• Almond Extract
• Vanilla Extract

What kind of cherries should you use for a galette? Fresh cherries? Frozen cherries?

Anytime we make a cherry dessert we always get asked if you should use fresh or frozen cherries. You know we are all about using fruits when they’re in season, so generally we would always say fresh. Plus, truly nothing compares to fresh cherries in our opinion. That being said, we did try this with frozen cherries and they do still produce a delicious galette.

Our advice? If you can (IE: if it’s cherry season) use fresh cherries, but if frozen is all you have you can totally do that too!

Our tips for making the perfect cherry galette

Galettes are way easier to make than pies and tarts. A few key things to remember when making a galette from scratch are:

• Spend the extra time making homemade pie crust: I know it’s a little extra work, but it is SO worth it. You’ll get the best flaky texture and buttery flavor for a homemade pie crust, and the crust will hold its shape better in the oven. That being said, if you’re in a pinch you can certainly use a store bought pie crust.
• Don’t skimp on the coarse sugar on top: This is a nonnegotiable for me. Topping the crust with sugar will give your pie crust a beautiful golden brown, sweet, crunchy finish that is both beautiful and delicious!
• Use high quality cherries: The quality of your fruit will really make or break your galette. We’ve made this tart with fresh and frozen cherries and both get the job done, but there is something special about fresh, juicy in-season cherries.
• Serve it hot out of the oven: This galette is best served hot of the oven when the crust is flaky and golden brown and the cherries haven’t seeped into it too much. If you have leftovers, we recommend heating them up in a 375°F oven for 15 minutes or until hot all the way through!

Happy baking, my friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• chill time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour and 30 minutes
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Cherry Galette

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This cherry galette is way easier to whip up than homemade cherry pie and equally as tasty! Made with fresh or frozen cherries and a hint of almond, this cherry galette is the easiest, tastiest cherry dessert!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• chill time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour and 30 minutes
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

for the pie crust

• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 2 to 3 tablespoons ice water
• 1 egg, for egg wash

for cherry filling

• 1.5 pounds fresh cherries, rinsed and pitted
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. First, make the pie crust. Place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
2. Add in the ice cold water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.
3. After the dough has chilled and you are ready to make the galette, preheat the oven to 375°F and line a baking sheet with parchment paper.
4. Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
5.  Make the cherry filling. Pit the cherries using a cherry pitter or a metal straw. Place the pitted cherries in a large bowl and add the granulated sugar, cornstarch, vanilla, and almond. Toss together to evenly coat the cherries.
6. Place the cherries in the center of the pie crust in an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
7. Mix the egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!