Menu Enter a recipe name, ingredient, keyword...

Cherry Galette


Google Ads
Rate this recipe 4.6/5 (20 Votes)


  • DOUGH:
  • 1 1/4 cups all-purpose flour
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 1/2 lbs cherries, stemmed, pitted and halved
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp almond extract
  • 1/8 tsp salt
  • Cream or half-and-half, for brushing
  • 2 tbsp turbinado or raw sugar



Step 1


In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour.


Heat oven to 375 degree F. In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside.

On a lightly floured surface, roll out chilled dough to a 13 inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2 inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). brush border with cream and sprinkle with sugar. Bake for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.


You'll also love

Review this recipe

Fresh Cherry Cake Quick cherry dessert