Cherry Galette

Cherry Galette
Servings: 8 Prep 30 mins Cool 1 hr Bake 375°F 55 mins


  • 1 1/4 cups all-purpose flour
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 pounds sweet cherries, stemmed, pitted and halved
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • Cream or half-and-half, for brushing
  • 2 tablespoons turbinado or raw sugar

Make It


1. In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. Do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour.


2. Heat oven to 375 degrees . In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside.

3. On a lightly floured surface, roll out chilled dough to a 13-inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2-inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). Brush border with cream and sprinkle with sugar. Bake at 375 degrees for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 528, Fat, total (g): 16, chol. (mg): 72, sat. fat (g): 4, carb. (g): 65, fiber (g): 4, pro. (g): 29, sodium (mg): 661, Percent Daily Values are based on a 2,000 calorie diet.