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Cherry Galette

Buttery crust, juicy cherries, and that rustic bakery-style look make this Cherry Galette downright irresistible. Even if homemade pastry sounds intimidating, this recipe keeps things simple and approachable with easy-to-follow steps and everyday ingredients.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar for pie crust
  • 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
  • 1.5 pounds fresh cherries rinsed and pitted
  • 1/4 cup granulated sugar for cherry filling
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Method
 

  1. Place the flour, sugar, and salt in a food processor.
  2. Add the cold butter cubes and pulse until the mixture resembles wet sand and no large chunks of butter remain.
  3. Add the ice water one tablespoon at a time until the dough just comes together.
  4. Form the dough into a flat oval disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  6. Roll the dough into a 12-inch circle on a floured surface and transfer to the prepared baking sheet.
  7. Press a 9-inch cake pan lightly into the center of the dough to create a filling guide.
  8. Place the pitted cherries in a large bowl with the sugar, cornstarch, vanilla extract, and almond extract.
  9. Toss the cherry filling until evenly coated.
  10. Spread the cherry filling in the center of the dough.
  11. Fold the dough edges toward the center every 3 to 4 inches around the galette.
  12. Mix the egg with 1 tablespoon water and brush over the crust.
  13. Top with coarse sugar if desired.
  14. Bake for 30 to 40 minutes until the filling is bubbling and the crust is golden brown.
  15. Serve with vanilla ice cream.

Notes

Store leftover Cherry Galette covered in the refrigerator for up to 3–4 days. The baked galette can also be frozen for up to 3 months. Serve warm with vanilla ice cream or alongside coffee or iced tea.