A cherry galette might seem like the least appropriate way to use this fruit with it's short season, however, after much consideration it was the most appropriate option changing this recipe from cherry hand pies to a galette is a much quicker and less fussier option.
One of the core reasons this blog was created was for you, the reader and cook/baker to feel like you can make this in your own kitchen. No fancy or difficult in the majority of recipes is because food should be attainable, it is after all one of the most important things we do with other people.
So a hand pie can feel fiddly and if you want to make this galette into hand pies, the recipe would be an easy adjustable one, the only tip I would suggest is to ensure you refrigerate the hand pies before paking and slicing a little slit into each so the juices have somewhere to go as they bake.
How to prepare the Cherry Galette
- Create the dough: Combine the dry ingredients, rub in the cubed butter until it resembles a buttery crumb.
- Ice ice water: Add the ice water and form the dough.
- Rest: Wrap and place in the fridge for 1 hour.
- Roll it out: Roll the dough out to ¼ inch thickness.
- Spread out the cherries: Spread the cherries in the center of the pastry and sprinkle the sugar over the top.
- Crimp the edges: We want the edges to hold those cherries in so carefully fold and pinch each portion together.
- Chill the dough: Place the galette in the fridge for 20 minutes.
- Heat the oven and baking tray up: Whilst it rests in the fridge, place a baking tray in the center of the oven to heat up.
- Bake it up: Place the galette on top of the preheated oven to bake until golden.
- Serve: Once cooled, slice and serve with some scoops of ice cream.
Tips for the best Cherry Galette
Baking tray underneath the galette tray: Placing this tray underneath your galette will help it bake evenly.
Reduction of cherries: As the cherries bake they will go from being a mound to a much lower portion once baked, their flavor will also be more intense.
More Cherry desserts you'll enjoy
Cherry Ripe Cake
White Chocolate Cherry Semifreddo
Cherry Clafoutis
Cherry Galette
Recipe by Roamingtaste
Serves 6
Ingredients:
Dough
320 grams / 2 cups plain flour
Pinch salt
¼ cup ice water
150 grams / 5.3 ounces butter, cubed into corn kernal size pieces and chilled
Filling
500 grams / 1 pound cherries, pitted and halved
70 grams / ⅓ cup superfine/caster sugar
Directions:
Place the flour and salt in a bowl and stir to combine. Add in the cubed butter and rub into the flour until it resembles a buttery crumble mixture.
Add the ice water, a little at a time and combine until a dough has formed and it holds together. Flatten into a circle, wrap and refrigerate for an hour.
Remove from the fridge and place on a lightly floured surface. Roll out to a large circle shape, with approximately ¼ inch thickness.
Place the pastry of your baking tray and place the cherries in the center and carefully fold over the edges with a small portion at a time, pinching each piece to hold together.
Sprinkle the sugar evenly over the cherries. Refrigerate the galette for 20 minutes.
Preheat the oven to 180°C/350F.
Play a baking tray in the center of the oven whilst the oven heats up.
Place the galette in the oven and bake for approximately 1 hour 10 minutes or until lightly golden, covering the top with aluminium foil if it gets too brown.
Remove and allow to cool.
Serve with a scoop of ice cream.
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Cherry Galette
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: Serves 6
- Category: Pies & Tarts
Description
The full and bright flavors of cherry don't need much and this galette is a beautiful way to bring the flavors to the fore in an unfussy and rustic way that can easily be made ahead for dessert.
Ingredients
Dough
320 grams / 2 cups plain flour
Pinch salt
¼ cup ice water
150 grams / 5.3 ounces butter, cubed into corn kernal size pieces and chilled
Filling
500 grams / 1 pound cherries, pitted and halved
70 grams / ⅓ cup superfine/caster sugar
Instructions
- Place the flour and salt in a bowl and stir to combine. Add in the cubed butter and rub into the flour until it resembles a buttery crumble mixture. Add the ice water, a little at a time and combine until a dough has formed and it holds together. Flatten into a circle, wrap and refrigerate for an hour.
- Remove from the fridge and place on a lightly floured surface. Roll out to a large circle shape, with approximately ¼ inch thickness.
- Place the pastry of your baking tray and place the cherries in the center and carefully fold over the edges with a small portion at a time, pinching each piece to hold together.
- Sprinkle the sugar evenly over the cherries. Refrigerate the galette for 20 minutes.
- Preheat the oven to 180°C/350F.
- Play a baking tray in the center of the oven whilst the oven heats up.
- Place the galette in the oven and bake for approximately 1 hour 10 minutes or until lightly golden, covering the top with aluminium foil if it gets too brown.
- Remove and allow to cool.
- Serve with a scoop of ice cream.
Notes
Baking tray underneath the galette tray: Placing this tray underneath your galette will help it bake evenly.
Reduction of cherries: As the cherries bake they will go from being a mound to a much lower portion once baked, their flavor will also be more intense.
Recipe by Roamingtaste
Alli
Love this recipe Sylvie!
Your picnic looked super gourmet and adorable, I wish I could've joined you! Hope your guests knew how lucky they were.
I'm defintely going to make these but with apples and/or blueberries. Miss you
Sylvie
Hey Alli, thanks so much for the kind comments. If you are ever over here then I will have to make them for you. Blueberries would be great, especially after blueberry picking! Miss you too 😉