Perfectly sweet yet mildly tart, this cherry galette will become a favorite summertime recipe whenever fresh cherry season rolls around! Here's our incredibly simple recipe.
So Simple Cherry Galette Recipe
This cherry galette is an incredibly simple, beginner friendly baking recipe perfect for summertime gatherings and cookouts.
Ingredients
- 3 cups fresh cherries, pitted and halves
- 1 tablespoon lemon juice, roughly juice from ½ of a lemon
- ½ teaspoon vanilla extract
- 1 tablespoon all purpose flour
- ⅓ cup granulated sugar
- 1 Egg, beaten
- Coarse sugar, optional for sprinkling
- For the pie crust:
- 2 cups all purpose flour, sifted
- ½ cup olive oil
- ¼ cup milk
- ½ teaspoon salt
Instructions
- First, preheat your oven to 400 degrees F.
- Start by pitting the cherries and slicing them in half. See the instructions in the blog post to learn how to put cherries. Then, in a large mixing bowl, combine the fresh cherries, lemon juice, vanilla, all purpose flour and granulated sugar. Stir until the cherry juices have absorbed the flour and sugar. Set that bowl aside for now. 3 cups cherries, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, 1 tablespoon all-purpose flour, ⅓ cup granulated sugar.
- While that sits, make the oil based pie crust, See our blog post on the oil based pie crust for a more in depth recipe. In a large mixing bowl, add the sifted flour, olive oil, milk and salt. Mix until just combined. If it's not fully coming together add one tbs of milk at a time until a dough forms. (see notes) 2 cups all purpose flour, ½ cup olive oil, ¼ cup milk, ½ teaspoon salt..
- Next, place the dough onto parchment paper and then put a sheet of wax paper on top. Use a rolling pin to roll out the dough into a rough circle shape. Put the parchment paper with the pie crust onto a baking sheet.
- After that, gently dump the cherry mixture into the center of the pie crust, leaving extra room around the edges.
- Gently fold the edges in towards the middle of the cherry galette.
- Lastly, beat the one egg and add brush it onto the crust. Sprinkle the entire galette with coarse sugar.
- Bake in the preheated oven for about 25 minutes or until the galette has a nice golden-brown color to it.
- Cool slightly before serving with desired toppings! Enjoy!
Notes
- Make sure you don't over mix the pie crust otherwise it will become too tough and dense to work with.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 639Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 19gCholesterol: 1mgSodium: 196mgCarbohydrates: 101gFiber: 5gSugar: 31gProtein: 11g
Nutritional facts are automatically generated and should only be used as an estimate.
Why You'll Love This Cherry Galette Recipe
- Simple - It's like a pie but a little more simple, in my opinion. You don't need to be a pro baker to make this summer dessert to perfection!
- Versatile - While this galette recipe calls for fresh cherries, you could easily substitute them with just about any fresh (or frozen) fruit-blueberries, peaches, strawberries, and more!
- Quick - Since we use an oil based crust, there's no chill time included in this recipe! If you need a really easy last minute dessert to throw together, then this cherry galette is perfect for that.
- Super flaky pie crust- You'll love how flaky and crumbly this crust is. It has a pastry like taste and hints of sugary goodness from the coarse sugar sprinkled on top just before baking!
- Perfect for fresh cherry season- Cherries are such a delicious fruit but it seems like they're often forgotten about. Utilize fresh cherries by baking this yummy dessert.
- A wonderful balance of tangy and sweet - The tangy to sweet ratio in this cherry galette is just perfect. Some desserts have way too much sugar that it's overpowering, but this recipe isn't like that. There's still the subtle, natural flavor of the cherries poking through despite the addition of sugar.
- Easier than pie! Don't worry, the flavor of a perfectly buttery and flakey pie is there but made with a much more simple and easy process.
- Great for crowds. Serve this at any summer cookout, graduation party, or family get together and I promise every last bite will be eaten by the end of the night!
Ingredients You'll Need
Oil Based Pie Crust:
Oil - Olive oil and avocado oil are the best options for this recipe. If you can, use a light olive oil so that the flavor isn't quite as strong.
Milk - Preferably whole milk, but any milk will do.
All Purpose Flour or Pastry Flour
Salt- Redmond Real Salt is what I use in every single recipe, baking or cooking.
For the Cherry Filling:
Cherries - Fresh or frozen, pitted and halved
Lemon Juice - Roughly the juice from one half of a lemon
All Purpose Flour
Vanilla Extract
Granulated Sugar
Coarse Sugar - optional, for sprinkling. I like using organic cane sugar because it's very coarse and specifically used for toppings. It's also great
An Egg - Beat and used to brush on the galette to get that beautiful golden brown hue while in the oven.
Tools You'll Need
Mixing bowl
Wooden spoon or spatula
Cherry pitter or metal straw
Parchment paper
Wax paper
Rolling pin
Baking sheet
Tips To Make The Best Cherry Galette
Give the juices 5-10 minutes to thicken after mixing together the cherries, vanilla, lemon juice, sugar and flour. This will prevent the oil crust from getting soggy as it bakes.
When making the cherry mixture, make sure the sugar and flour are well incorporated into the cherry juices. Try to avoid excess clumps of flour that are not mixed in well.
Also, it can be easy to over mix the oil based pie crust. Add milk and combine the ingredients just until a dough is formed. If you over mix the dough it'll become too tough and dry to work with. You want it to be soft and pliable instead.
Let the cherry galette sit for 10 minutes or more after baking so that the juices continue to thicken up. Serve it while it's still warm, but don't cut it right away so that it's not overly runny.
How to Make A Cherry Galette Step-by-Step
First, pit the cherries. Obviously a cherry pitter will get the job done, but I just poke a metal straw through the middle of the cherry and the pit pops right out. Then, slice the cherries in half and put in a large mixing bowl.
Next, add the lemon juice, vanilla extract, flour, and granulated sugar. Stir everything together so that the cherries are coated and the juices dissolve the flour and sugar. Set the bowl aside to give the juices time to thicken and flavor to develop.
While the cherries are set aside, make the oil based pie crust.
In a large mixing bowl, combine sifted flour, olive oil, milk and salt. Use a spatula or wooden spoon to create a dough. If it's not coming together, add 1 tbs of milk at a time until you have a dough that sticks. Avoid over mixing, though, or the dough will become too stiff to work with.
After that, place the dough onto a medium sized piece of parchment paper large enough to cover a baking sheet. Then, place a sheet of wax paper on top. Use a rolling pin to roll out the oil based pie crust into a roughly rounded shape.
Once the crust is rolled out, gently dump the cherry filling into the middle, leaving room around the edge.
Gently fold the edges over towards the middle of the galette. Also, brush the beaten egg over the edges of the pie crust and sprinkle the whole cherry galette with coarse sugar.
Finally, bake the cherry galette at 400 degrees for about 25 minutes or until the filling is bubble and the pie crust is golden brown.
Cherry Galette Topping Ideas
- Homemade Whipped Cream - Mmmm, a classic creamy, sweet topping that never disappoints.
- Vanilla Ice Cream - Is there anything better than a warm, freshly baked galette served with melty vanilla ice cream？
- Dark Chocolate Drizzle - Dark chocolate pairs sooo well with cherries!
- Heavy Cream - A bit of heavy cream makes the warm galette slightly soft and so creamy.
- Slivered Almonds - For an extra crunch and nutty flavor, slivered almonds are a yummy topping.
- Powdered Sugar - This one is simple, but really goes a long way.
Cherry Galette FAQs
Is galette dough the same as pie dough?
Yes, you can use pie dough to make a galette. You can make either a butter crust or an oil based pie crust. The difference between a pie and galette is the way the filling and crust is assembled. A galette has pie crust on the bottom with filling on top and the edges of the crust are folded over towards the middle.
How to make a perfect galette?
- Make either an oil based crust or a butter crust for perfect flakiness.
- Choose fruit such as strawberries, blueberries, cherries, or peaches.
- Mix the sliced, fresh fruit with vanilla, granulated sugar, lemon juice and flour as a thickener. Let it sit for a few minutes to create flavor and let the juices settle.
- Roll out the crust into a rough circle shape on a piece of parchment paper. Put a piece of wax paper on top so that the dough doesn't stick to the rolling pin.
- Place the parchment paper on a baking sheet and pour the filling into the center of the dough.
- Gently fold the edges of the dough in towards the middle of the galette.
- Bake at 400 degrees for 20-25 minutes, until golden brown and the filling is bubbling.
How do you keep the bottom of a galette from getting soggy?
Use a starch thickener, such as flour, in your fruit mixture so that the juices thicken up as it bakes. This will prevent the juices from being too runny and seeping into the bottom of the crust.
Love This Recipe?!
Let us know in the comments below! It brings us great joy to hear from you. We'd also be so grateful if you gave this cherry galette recipe 5 stars!
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