Bite into a flaky pastry and delightfully sweet fruit filling with our cherry galette recipe. Serve this dish warm with a scoop of ice cream, or chill it in the fridge for a cool dessert. Sweet cherries make a rich addition to the modern French galette.
Cherry Galette Ingredients
For the Pastry:
- all-purpose flour
- sugar
- salt
- cold butter
- water
For the Filling:
- sweet cherries (Bing)
- brown sugar
- cornstarch
Egg Wash (Optional):
- egg
- water
- turbinado sugar
To Serve:
- powdered sugar
This recipe uses sweet Bing cherries, which are the most famous sweet cherries in the United States. Bing cherries are the classic heart-shaped cherry with dark red skin and sweet flesh. While some desserts use tart cherries, this recipe uses Bing cherries because they’re sweet, juicy, have a beautiful dark color when baked and taste great inside a galette pastry.
How to Make it
- Make the pastry. Preheat the oven to 400ºF. Combine the flour, sugar and salt in a medium bowl. Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy. Add the water and combine with your hands until you get a soft, smooth dough.
- Roll out into a circle. Transfer to a sheet of parchment paper and roll it into a large circle, about 12”-14” in diameter (⅛” thickness is ideal). Place the dough circle with the parchment on a rimmed baking sheet (I like to use a pizza pan).
- Add the cherries. In a medium bowl, toss the cherries with the brown sugar and cornstarch. Place them in the middle of the pastry, leaving a 2-inch to 3-inch border all around the outer edge. Fold the pastry edges over the cherries, leaving the center open.
- For the egg wash – optional. Beat the egg with the water in a small bowl. Brush the pastry with the egg mixture. Sprinkle the pastry with some turbinado sugar.
- Bake the galette. Bake for about 30 to 35 minutes in the preheated oven, or until the pastry is golden and the fruit is hot and bubbly.
- Serve. Let cool for 10 to 15 minutes. Sprinkle with powdered sugar, slice and serve.
*You can also check out our video in the recipe card to have a look at how it’s made.
When Are Cherries in Season?
Cherry season can range anywhere from May to early September, depending on where you live and what type of cherry you are looking for.
Cherries are best when they’re in season. Pick some up at your local farmers’ market to support the community while you bake a delicious dessert or are looking for a healthy snack. If you don’t have a farmers’ market nearby, you’ll find them at the grocery store.
How Many Cherries Are in a Cup?
There are approximately 21 standard-size sweet cherries in a 1 cup serving.
Serving Suggestions & Storage Information
If you serve your fruit galette warm, adding a scoop of vanilla bean ice cream is a popular way to elevate this dessert. The ice cream melts into the pastry, adding cool creaminess to the warm, sweet-tart fruit. You could also add herbs or floral garnishes for an Instagram-ready touch.
Cherries can last up to ten days in the fridge. If you freeze them, cherries can last up to a year. The baked galette can also be frozen for up to 3 months, but be sure to cool it first.
You can tell cherries have gone bad if you see mold growth, bruising or if they are mushy. If you see any of these signs, it is time to discard them.
Cherry is my favorite type of fruit galette. What’s yours? If you enjoyed this cherry galette recipe, please share it!
Cherry Galette Recipe
Ingredients
Pastry:
- 1 ¼ cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter - cut into cubes
- 3 tablespoons cold water
Filling:
- 2 cups fresh sweet cherries (bing) - pitted
- 1/3 cup brown sugar
- 1 tablespoon cornstarch
Egg Wash (Optional):
- 1 egg
- 1 tablespoon water
- turbinado sugar
To Serve:
- powdered sugar
Instructions
- Preheat the oven to 400ºF.
- Combine flour, sugar and salt in a medium bowl.1 ¼ cups all-purpose flour, 1/4 cup sugar, 1/4 teaspoon salt
- Add the cold butter and work it with your fingers or a fork into the flour, until it is grainy.1/2 cup cold butter
- Add the water and combine with your hands until you get a soft, smooth dough.3 tablespoons cold water
- Transfer to a sheet of parchment paper and roll it into a large circle, about 12”-14” in diameter (⅛" thickness is ideal). Place the dough circle with the parchment on a rimmed baking sheet (I like to use a pizza pan).
- In a medium bowl, toss the cherries with the brown sugar and cornstarch. Place them in the middle of the pastry, leaving a 2-inch to 3-inch border all around the outer edge.2 cups fresh sweet cherries (bing), 1/3 cup brown sugar, 1 tablespoon cornstarch
- Fold the pastry edges over the cherries, leaving the center open.
- (For the egg wash – optional) Beat the egg with the water in a small bowl. Brush the pastry with the egg mixture. Sprinkle the pastry with some turbinado sugar.1 egg, 1 tablespoon water
- Bake for about 30 to 35 minutes in the preheated oven, or until the pastry is golden and the fruit is hot and bubbly.
- Let cool for 10 to 15 minutes.
- Sprinkle with powdered sugar, slice and serve.
Equipment
Video
Notes
- You can use frozen cherries for this recipe and you do not need to thaw them.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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