Easy Cherry Galette

Name: Easy Cherry Galette
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 serving
Ingredients: 1-½ cups all-purpose flour; ½ teaspoon kosher salt; 2 tablespoons granulated sugar; ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces; 3 tablespoons plus 2 teaspoons ice water; 1 teaspoon almond extract; 2 pounds fresh cherries; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon almond extract; ½ teaspoon clear vanilla or pure vanilla; ¼ cup granulated sugar; ¼ cup light brown sugar; 2 tablespoons cornstarch; 1 tablespoon all purpose flour; ½ cup whole almonds; 1 small egg; ⅛ teaspoon clear vanilla or pure vanilla extract; 1 tablespoon turbinado or coarse sugar; 2 tablespoons apricot jam

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
15 mins
Total Time
1 hr 35 mins
Servings
8
Calories
356 kcal
Course
Dessert
Cuisine
French

Easy Cherry Galette

Deacon Moody

Report

This Cherry Galette recipe is easy and delicious; you'll love it! The fresh cherries and almond filling are encased in a flaky, buttery crust - it's simply irresistible. Moreover, this Cherry galette is perfect for entertaining since it can be made ahead of time. So go ahead and try it; you won't be disappointed! Serve it warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

For the pastry crust:

1-½ cups all-purpose flour
½ teaspoon kosher salt
2 tablespoons granulated sugar
½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
3 tablespoons plus 2 teaspoons ice water
1 teaspoon almond extract

For the cherry filling:

2 pounds fresh cherries , halved and pits removed
1 tablespoon freshly squeezed lemon juice
½ teaspoon almond extract
½ teaspoon clear vanilla or pure vanilla
¼ cup granulated sugar , divided
¼ cup light brown sugar , divided
2 tablespoons cornstarch
1 tablespoon all purpose flour
½ cup whole almonds

For the Egg Wash:

1 small egg
⅛ teaspoon clear vanilla or pure vanilla extract
1 tablespoon turbinado or coarse sugar

For the Glaze:

2 tablespoons apricot jam , best quality such as Bonne Maman (optional)

Add to Shopping List

Instructions

Make the Almond Sugar:

In the bowl of a food processor with the steel blade, add the almond and half of the filling's sugar, and pulse a few times until finely chopped about 1 minute. Transfer the almonds mixture to a small bowl; set aside.

Make the Pastry Crust:

In the same bowl of the food processor, add the flour, 2 tablespoons sugar, salt, and pulse to combine. Next, add butter and pulse until the mixture resembles wet sand.
Slowly drizzle in the ice water, almond extract (if using), and pulse until the dough begins to hold together.
Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Preheat the oven & Roll the dough:

On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate it for 10 minutes.

Make the Cherry Filling:

In a large bowl, toss together the cherry with lemon juice, cornstarch, clear vanilla, almond extract, and remaining granulated sugar and light brown sugar.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough, followed by the almond sugar. Arrange the cherry in an even layer on the almond sugar mixture. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Cherry Galette in the freezer for 15 minutes while preheating the oven.

Bake the Cherry Galette:

Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. Remove the cherry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
While the cherry galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the cherry with the preserves for a shiny glossy finish.

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: Allow it to cool completely to room temperature. Once cooled, transfer the galette to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days. Ensure that it is kept separate from any moisture or liquids to maintain its crispness.
To store: Allow it to cool completely to room temperature. Once cooled, transfer the galette to an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days. Ensure that it is kept separate from any moisture or liquids to maintain its crispness.
To reheat: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes or until heated. This will help revive the crispness of the crust. Alternatively, you can reheat individual slices in a microwave for about 20-30 seconds until warm.
To reheat: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it in the oven for about 10-15 minutes or until heated. This will help revive the crispness of the crust. Alternatively, you can reheat individual slices in a microwave for about 20-30 seconds until warm.
Make Ahead
Make Ahead
This easy Cherry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
This easy Cherry Galette can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil, in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
How to Freeze
How to Freeze
To freeze the Cherry Galette, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Cherry Galette will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.
To freeze the Cherry Galette, first, ensure it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Cherry Galette will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil, and continue reheating for 15 to 20 minutes or until warm through.