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Cherry Pecan Galette
5 from 24 votes

Cherry Pecan Galette

The Cherry Pecan Galette features a rustic pastry crust filled with fresh pitted cherries combined with brown sugar, pecans, flour, lemon juice, and zest. The buttery dough is rolled thin and folded over the fruit mixture, then topped with brown sugar, an egg wash, and semolina flour before baking. This tart offers a balance of sweet and tart flavors with a crunchy nut accent and flaky, tender crust.

Prep Time
20 mins
Cook Time
45 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 6 people
Calories: 369 kcal
Course: Dessert
Cuisine: French

Ingredients

Pastry Filling
  • 1 lb Cherry pitted and halved
  • 1/4 cup dark brown sugar
  • 1/4 cup pecans chopped
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
Pasty
  • 1 tick butter salted or unsalted, see notes
  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 tablespoons water chilled
Final Galette
  • 1 tablespoon brown sugar
  • 1 egg for egg wash
  • 1 tablespoon semolina flour

Instructions

Make Pastry Dough
    Cup of Yum
  1. Cut butter into cubes and return to fridge.
  2. Sift flour and salt into a large bowl. Add cubed butter and with a pastry cutter cut in chilled butter until most of the butter is cut in - not so that it's fully crumbled and all uniform, just so that it's mostly incorporated.
  3. Make a well in the flour butter mixture and add chilled water. Slowly mix in to a dough. It will be shaggy at first and it will feel very dry but keep kneading it and it will form. Form it into a ball and then wrap dough in plastic wrap and then chill in fridge for at least 30 minutes.
Prep Cherry Filling
  1. Mix pitted cherries with all other filling ingredients and mix well. You can make this up to 24 hrs in advance and store in fridge.
Assemble Galette
  1. Pre-heat oven to 375 degrees.
  2. Line a baking sheet with parchment paper. Remove parchment paper from the cookie sheet and add it to the counter. Roll out dough on parchment paper into a 1/4 to 1/8 inch thick 7-8 inch round circle. Sprinkle the center of the dough with semonlina flour.
  3. Add cherry filling to the center of the dough and then fold up the edges of the dough so they just start to cover the filling. The more "rustic" the better - don't worry about if it's uneven.
  4. Whisk egg in a small bowl and brush folded over edges of the galette with egg wash. Sprinkle with sugar.
  5. Bake for 40-45 minutes until edges of the galette are browned.
  6. Serve immediately and top with ice cream!

Notes

  • Use salted butter or adjust salt by adding 1/4 teaspoon more if unsalted butter is used.
  • The galette dough can be chilled for at least 30 minutes before rolling to improve texture.
  • The cherry filling may be prepared and refrigerated up to 24 hours in advance.
  • The baked galette measures roughly 8 inches in diameter, suitable for serving several portions.

Nutrition Information

Calories 369kcal (18%) Carbohydrates 46g (15%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 10g (50%) Cholesterol 68mg (23%) Sodium 250mg (10%) Potassium 235mg (5%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 559IU (11%) Vitamin C 8mg (9%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 46g 15%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 68mg 23%
Sodium 250mg 10%
Potassium 235mg 5%
Fiber 3g 12%
Sugar 21g 42%
Vitamin A 559IU 11%
Vitamin C 8mg 9%
Calcium 33mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.