Cherry Galette
This Cherry galette is a simple, rustic dessert that's bursting with summer sweetness! Buttery crisp crust filled with juicy fresh cherries, this delicious galette is a breeze to make!
A galette is a free-form tart and one of my favorite ways to showcase fresh fruits. From apple galette to plum galette, I love to make them all. Why? Because you don’t need a pie dish, fancy skills, or even perfection. Very rustic, galettes are not about picture-perfect aesthetics. You mix, roll, fill, and bake. The charm of a cherry galette is in its imperfect, golden edges and the fruit bubbling through the folds.
Whether you're hosting a brunch or just want something lovely with your evening tea, the fresh cherry galette fits the bill beautifully.
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Why You’ll Love This Recipe
✨Each bite has a perfect filling-to-crust ratio with sweet, jammy cherries nestled in a buttery, flaky crust.
✨Perfect for any time of the day! Serve it warm with a scoop of vanilla ice cream, and you’ve got dessert sorted. Or enjoy a slice for breakfast with Vietnamese iced coffee.
✨Hate fiddling with pie crusts and lattices? Easy cherry galette is for you. Whether your galette crust ends up round, oval, or vaguely rectangular, it will look charming and effortlessly elegant.
✨Making crust is easier than you think. The buttery, tender galette crust is so much better than store-bought. Once you try it, you may never go back. Don’t have the time? Make a cherry galette with puff pastry. I tried a strawberry puff pastry tart, and it was ready in under 30 minutes!
✨This classic cherry galette is a summer favorite of mine. But the recipe is endlessly adaptable. You can fill it with stone fruits (do try peach and cherry galette), berries, or even create a savory version like tart cherries galette.
Cherry Galette Recipe Ingredients
Flour: All-purpose flour is the best for making a flaky, buttery crust for cherry galettes.
Sugar: Use powdered sugar for the crust batter and granulated sugar for the filling. You can use granulated sugar for both!
Butter: I used cold salted butter. Feel free to use unsalted. Simply increase the quantity of salt to 1/2 teaspoon. For the flakiest crust, make sure the butter is chilled.
Cherries: We’re getting some really nice fresh cherries in the market, so I’d 100% recommend them. Their flavor is unmatched! You can use frozen (thawed and drained) in a pinch.
Please see the recipe card for full information about ingredients and quantities.
Variations
Polenta: I like to sprinkle some on the rolled-out pastry. It’s not for taste but rather to stop the crust from getting soggy. Don’t have it? Sprinkle almond meal on the rolled-out galette crust before you add the cherry filling. Or just leave it out.
Sugar: The sugar quantity depends on the sweetness of your cherries. Taste your fruit before baking and adjust accordingly. I use white sugar, but raw sugar or cane sugar will do the job just fine.
Flour: Whole wheat flour is a great substitute. For a gluten-free cherry galette, try buckwheat flour. I made an apple marzipan galette with it, and it had the best nutty flavor and a tender texture.
Make vegan cherry galette: Swap the butter in the pastry with chilled coconut oil or your favorite plant-based butter. Skip the egg wash, too. Use plant milk or cream instead.
How to make a cherry galette
Step 1: Combine the flour, sugar, and salt in a large bowl.
Step 2: Rub the cold butter into the mixture, using your fingertips. When it resembles large, coarse breadcrumbs, add in the ice-cold water, a tablespoon at a time.
Step 3: Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. This will clump together in a ball easily. Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.
Step 4: Toss together the cherries, sugar, cornstarch, and vanilla extract in a bowl.
Step 5: Lightly flour your work surface and roll out the dough into a 10" circle. Sprinkle the polenta on the rolled out dough, leaving a 2" border around.
Step 6: Arrange the cherries on top of the polenta.
Step 7: Fold the edges of the dough over the fruit to partially cover them. Brush the crust with egg wash and sprinkle some sugar for extra crunch.
Step 8: Bake for 30-40 minutes, or until the crust is golden and the juices are bubbling. Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!
Top Tips
- Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
- Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
- Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
- I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
- Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
- The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.
How To Serve
Hot, warm, or cold, serve this rustic cherry galette however your heart desires. It’s downright delicious at every temperature.
I love serving mine with a big scoop of vanilla, coffee ice cream, or chocolate almond ice cream! But you could easily pair it with:
- A dollop of plain Greek yogurt for a tangy contrast
- A swirl of lightly sweetened whipped cream
Recipe FAQs
What is a galette made of?
A galette, a rustic, free-form pastry, is made from simple ingredients - flour, cold butter, sugar, salt, and a filling. The filling can be sweet or savory. For sweet galettes, like this cherry one, you typically use seasonal fruits tossed with a bit of sugar and cornstarch (to thicken juices), and flavorings like vanilla extract, or citrus zest.
How is a galette different from a pie?
Both galettes and pies use similar dough. The difference lies in the form and ease. A pie has a structured crust, while a galette is folded casually around the filling. It’s freeform, so it’s much simpler and quicker to assemble. Plus, galettes look like beautiful rustic desserts while pies are more polished, like this classic cherry pie.
What cherries are best for this galette recipe?
Fresh cherries are best, especially when they’re in season, juicy, and full of flavor. But you can make a cherry galette with frozen cherries or even canned cherries. Just be sure to thaw and drain them well to avoid excess moisture in the galette.
How do I stop my galette from getting soggy?
Dust the base of your dough with a polenta or almond meal before adding the filling. It’ll soak up excess cherry juices and add a subtle crunch without changing the flavor. The cornstarch in the filling also plays a key role. It helps thicken those lovely juices as the galette bakes, keeping the crust crisp.
How to store cherry galette?
Honestly, galettes rarely last long! But leftovers can be kept in an airtight container at room temperature for 2–3 days.
Easiest, Tastiest Cherry Desserts
Recipe
Cherry Galette
Ingredients
- 1.5 cup All- purpose flour
- 3 tbsp Powdered sugar
- 1/4 tsp Salt
- 1/2 cup Butter, cubed and chilled I used salted butter
- 4-5 tbsp Ice cold water
Filling
- 2 cups Cherries, pitted and cut in half
- 3 tbsp Granulated sugar
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 2 tbsp Polenta
- 1 Egg, for egg wash
- 1 tbsp Granulated sugar, for sprinkling on top Optional
Instructions
- Combine the flour, sugar, and salt in a large bowl.1.5 cup (190g) All-purpose flour,3 tbsp Powdered sugar , 1/4 tsp Salt
- Rub the cold butter into the mixture, using your fingertips.1/2 cup (120g) Butter, cubed and chilled
- When it resembles large, coarse breadcrumbs, add in the ice cold water, a tablespoon at a time.
- Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. The dough will easily clump together in a ball. There is no need to knead the dough.
- Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.
- Preheat your oven to 180C. Line a baking tray with parchment paper.
Filling
- Toss together the cherries, sugar, cornstarch, and vanilla extract. 2 cups (400g)Cherries, pitted and cut in half, 3 tbsp Granulated sugar, 1 tbsp Cornstarch,1 tsp Vanilla extract
- Lightly flour your work surface and roll out the dough into a 10" circle. Carefully lift it and place it on your parchment-lined baking tray.Gently fold the dough in quarters to lift it and unfold it on the prepared tray.
- Sprinkle the polenta on the rolled out dough, leaving a 2" border around.
- Arrange the cherries on top of the polenta. Fold the edges of the dough over the fruit to partially cover them.2 tbsp Polenta
- Brush the crust with egg wash, sprinkle with sugar, and bake for 30-40 minutes, or until the crust is golden and the juices are bubbling.1 Egg, for egg wash,1 tbsp Granulated sugar, for sprinkling on top
- Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!
Video
Notes
- Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
- Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
- Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
- I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
- Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
- The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.
This was so good, love the crust recipe. Thanks!
Natasha Author
Thanks so much, Sarah! xx
Made this today, turned out amazing! Going to try with blueberries over the weekend too since we've just got a bunch!
Natasha Author
Yay I am so glad to hear that, Joey! Blueberries would be soo good, do tell me how that goes 🙂