This simple rustic cherry galette is loaded with juicy seasonal cherries and ready-made flaky pastry. Serve with a scoop of vanilla ice cream!
Galettes are a great way to use up excess seasonal fruits. There is something homely about galettes, which is making them increasingly popular. It's cherry season, and just in time for this elegant cherry galette!
This delicious dessert uses just half a cup of sugar and fresh, seasonal cherries! As well as being so incredibly delicious, this cherry galette is super simple to make.
You don’t need any special equipment or unusual ingredients; this recipe is made with ready-made flaky pastry! Serve warm from the oven with a scoop of vanilla ice cream or on its own once cooled down.
This galette is also great for picnics or other outdoor activities where you might not have access to an oven but still want something sweet.
What is a Galette?
"Galette" is a type of French pastry that’s similar to a tart, but has less crust and more filling. It’s a perfectly balanced dessert. Galettes are crunchy on the outside and gooey on the inside. They can be filled in lots of different ways – sweet or savory!
My take on this sweet cherry galette recipe with a flaky crust is bursting with delicious fresh cherries and topped with sliced almonds and brown sugar that caramelizes during baking to give it an extra-crunchy texture!
Ingredients and Variations
Cherries - sweet cherries (fresh) work best for this recipe. You'll need to pit them and slice them in half.
Frozen cherries work as well - just make sure they're pitted and use them straight out of the freezer (no need to thaw them).
This galette can be filled with other berries (or a mixture of berries) or sour cherries as well at the same ratio - so feel free to use whatever is in season and available to you!
Sugar - I highly recommend brown or turbinado sugar for this cherry galette as it caramelizes and gives it a crunchy texture. However, granulated sugar works as well.
Vanilla Extract - an optional flavour enhancer.
Cinnamon - just a pinch of ground cinnamon pairs beautifully with cherries.
Sliced Almonds - for topping the galette. Almonds pair beautifully with cherries and give it an extra crunch.
Lemon juice - a splash for tartness. You can also add lemon or orange zest for added citrus flavour.
Flour + Cornstarch/Corn Flour - for thickening and to prevent a watery/runny filling which will turn your galette soggy.
Ready-bought round flaky pastry, such as puff pastry or shortcrust pastry. You can also use homemade pastry.
Egg + Milk - for egg wash
How to Make Cherry Galette
Preheat the oven to 190°C (375F) and line a large baking sheet with parchment paper.
Bring out store-bought pastry to room temperature if refrigerated.
Wash, pit (use a cherry pitter), and slice the cherries in half.
Place cherries, brown sugar, vanilla, lemon juice (and orange/ lemon zest, if using), cinnamon, cornstarch and flour in a large mixing bowl and mix until all ingredients are combined.
Roll out the pastry onto the prepared baking sheet. Smooth the cherry pie filling over the center, leaving a 2-inch border (5cm) around the edge of the dough.
Fold the edges of the pastry to overlap the fruit filling. Top with sliced almonds.
Brush the pastry with egg wash and sprinkle with brown sugar.
Bake for 40-45 minutes or until the pastry is golden brown (according to package instructions).
Allow the baked galette to cool for 10-15 minutes (fruit filling will be very hot!), slice and serve with a scoop of ice cream.
How to Serve
Serve this rustic cherry tart warm, with a scoop of vanilla bean ice cream, a dollop of whipped cream, or on its own with a cup of tea or coffee.
Making Ahead and Storing
This cherry galette is best served freshly baked, whilst its still warm.
Store leftover galette in an airtight container at room temperature for up to 3 days.
Yes! Feel free to use any fruit that's in season. Other berries or a mixture of berries work well for this galette
Although I would suggest using fresh cherries for their flavour, frozen cherries (or other berries) work well. Use them straight out of the freezer (no need to thaw them).
Other Recipes with Cherries
- 230 g ready-rolled pie crust
- 550 g cherries pitted and halved (4 cups)
- 100 g brown sugar + extra for sprinkling (½ cup)
- ½ tsp. vanilla extract
- ½ tsp. ground cinnamon optional
- 1 tbsp. lemon juice + lemon/orange zest (optional)
- 1 tbsp. flour
- 1 tbsp. corn starch
- 2 tbsp. sliced almonds
- 1 small egg
- 1 tbsp. milk
- Preheat oven to 190°C (375F) and line a large baking sheet with parchment paper. Bring out pastry to room temperature (per package instructions).
- Wash, pit and halve the cherries. Place cherries, brown sugar, cinnamon, vanilla extract, lemon juice, cornstarch, and flour in a large mixing bowl and stir all ingredients until combined.
- Roll out pie pastry onto baking sheet. Place cherry filling in the center, leaving a 2" (5cm) border around the edge.
- Fold the edges of the pastry to overlap the fruit filling. Top with sliced almonds.
- Brush the pastry with egg wash and sprinkle with brown sugar.
- Bake for 45-50 minutes (or per pastry package instructions) until pastry is cooked through and golden brown.
- Allow to cool for 10-15 minutes, then slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.