Cherry Galette


Hi friends! Today I bring you a super simple dessert to accompany your summer BBQ’s. I have a love affair with galettes mainly because they are easy to make, the process is forgiving. Galettes let the fruit shine and if you are the person who loves to eat the pie crust then this is definitely for you. I personally don’t like making pies. They are tricky to make and time-consuming in my case it’s not as easy as pie. Which is why this dessert is perfect! Once you’re finished with burgers & hot dogs, pit some fresh cherries and toss onto a pre-,made, rolled out, pie crust. There are few things I love more in the summertime than juicy cherries, but trust me… baking them in a buttery and golden pie crust takes them to the next level — the sugars in the cherries caramalize, butter melts, and the pie crust becomes perfect. I personally like to eat it as is fresh out of the oven but my husband swears that a scoop of really good vanilla ice cream takes this dessert to another level!






Cherry_gallete_web-18I know, I know…I should’ve used a cherry pitter but somehow this felt therapeutic. The cherries do stain your hands pretty bad so if you have a cherry pitter use it.




Pastry Dough Adapted from Smitten Kitchen 


3/4 cup unbleached all purpose flour
1/2 cup almond meal
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/2 cup greek yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

Easy Option

Trader Joe’s Pie Crust


3/4 lb ripe cherries raw sugar

First off, make sure your dough is COLD when you’re working on this, or else it gets really weird. I followed the recipe and it worked out just fine as long as I kept it chilled.  Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.

Pre-heat oven to 400 degrees

On a lightly floured surface, roll out the dough to a roughly 12” circle, it does not need to be perfect. Transfer to a baking sheet. Pile the cherry in the center leaving a 2” border around the circle. Fold the border towards the center. Pleating the dough to make it stick to each other. Be careful not to make thick folds of dough. Work quickly as you want the dough to stay cold. Cut 5 small cubes of butter and place them on top of the cherries. Brush the crust border with an egg + water wash and sprinkle with raw sugar.

Bake in the oven for about 40 minutes or until golden. If you use the Trader Joes crust bake it for about 15 minutes.


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