Cherry Galette
It’s a cherry season in the West, and I bake this delectable Cherry Galette weekly during the season’s peak! Sweet cherries are perfectly baked with sugar nestled in the golden pie crust… it’s simply delicious! And all the better with a scoop of good vanilla ice cream. I use refrigerated pie crust during the Summer because it’s easy, but feel free to use your favorite pie crust recipe. I mix up the fruit combinations based on what I have at home from the farmers market. In this case, I love the cherry and peach combo!
Is it a Galette, Crostata or Tart?
What is the difference between a Galette, Crostata, and a tart? I love the rustic nature of a fruit Galette. This is my favorite dessert during the Summer and Fall months. But honestly, any peak seasonal fruit works fabulously in a Galette. You must use ripe fruit. This will give you the optimal sweetness to make this easy dessert stellar!
Galette (ga-let) is the French version of this rustic dessert. My Cherry Galette is a sweet variation, but savory Galettes are equally popular. Crostata (kros-ta-ta) is the Italian version of the same rustic pie but also refers to a tart. And then the tart which is a more structured dessert, open-faced, and French.
Summer fruits make the BEST galettes! I’m going to be honest: I use store-bought refrigerated dough. I’m not a natural baker. I love to cook and bake some things, but not all things. I also minimize my time inside a hot kitchen, so it’s one step that saves me time. But if you want a homemade pie crust, this one is perfect with a step-by-step tutorial.
The best seasonal fruit Galette combinations
So, what are the best fruit combinations? Here are mine. Please let me know what your favorites are. Please leave in the comments below. You need just a pinch when adding ground spices, like a 1/4 – 1/2 teaspoon. The fruit should be about 3 cups – this works perfectly with a 9-inch round pie dough circle. Ensure the fruit is thinly sliced for stone fruit, apples, and pears.
- Peach + cinnamon
- Blueberry + strawberry + vanilla
- Cherry + peach
- Nectarine + vanilla
- Blackberry + cinnamon + nutmeg
- Apple + cinnamon + nutmeg (I like to sauté the apples first, like in my Easy Apple Pie Puffs.)
- Pear + cinnamon
Simple ingredients
I rely on ripe fruit and a short list of ingredients. You can add some cinnamon or vanilla, but I love the flavor of delicious, sweet, ripe fruit. It’s simplicity at its best.
- 1 refrigerated pie dough circle (9 inch),
- 3 cups of fresh, ripe pitted cherries or 2 1/2 cups + 1 sliced ripe peach (as shown)
- 2 tablespoons of granulated sugar
- 1 teaspoon of fresh lemon juice
- 1 tablespoon of flour
- 1 tablespoon of chilled butter, cut into small cubes
- 1 egg white + 1 tablespoon of water for egg wash
- 1 teaspoon of raw sugar or turbinado
How to make a Galette
I use a rimmed baking sheet lined with parchment paper or a silicon mat. I allow the refrigerated pie dough to rest for 10-15 minutes while I prepare the ingredients and preheat the oven. Let’s get started!
Preheat oven to 400 degrees Fahrenheit.
Remove the pie dough circle from the refrigerator and allow it to rest for 10 minutes at room temperature.
Wash and dry the cherries thoroughly. Remove the stem from the cherries, cut them in half using a small paring knife, and remove the pit. (Note: Cherry juice might stain your fingers temporarily. It’s part of the fun! Kidding aside, use kitchen gloves to avoid this.) Place the pitted cherries in a medium bowl. Add granulated sugar, flour, fresh lemon juice and toss gently.
Unroll the pie dough crust onto the parchment-lined rimmed baking sheet. Arrange it in the center of the sheet, and using a large spoon, gently add the fruit to the center of the dough. Leave about 1 1/2 inches on the outer perimeter of the pie dough circle, as that will be the edge you fold over. Now that the fruit is situated in the center fold the crust’s edges one section at a time. Each folded section should be about 2 inches at a time.
Mix the egg white, the tablespoon of water and brush the edges of the pie crust evenly with the egg wash. This will give the edges of the pie crust a wonderful golden color with a bit of shine. Sprinkle the entire top of the Cherry Galette with raw sugar. Next, dot the top of the fruit with the tiny butter cubes… Why butter? It adds richness to the cherry-sugar situation. It’s just the right touch.
Bake for 25-30 minutes until hot, bubbly, and golden. Remove and allow it to cool for 5-10 minutes before slicing.
My favorite way to serve my Cherry Galette
The most classic way to serve my Cherry Galette is with good vanilla ice cream or freshly whipped cream. And for double trouble? Try a good cherry ice cream! It’s a flavor explosion and oh so good!
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All content and photographs ©Claudia’s Table and claudiastable.com
Cherry Galette
July 31, 2024Equipment
- 1 rimmed baking sheet
- 1 parchment paper sheet or silicon baking mat
- 1 pastry brush small
- 1 bowl medium
- 1 bowl small (for egg wash)
Ingredients
- 1 9-inch refrigerated pie dough circle bring to room temperature, 10 minutes
- 3 cups of fresh ripe pitted cherries or 2 1/2 cups + 1 sliced ripe peach (as shown)
- 2 tablespoons of granulated sugar
- 1 teaspoon of fresh lemon juice
- 1 tablespoon of flour
- 1 tablespoon of chilled butter, unsalted cut into small cubes
- 1 egg egg white + 1 tablespoon of water for egg wash
- 1 teaspoon of raw sugar or turbinado
Instructions
Cherry Galette
- Preheat oven to 400 degrees Fahrenheit.
- Remove the pie dough circle from the refrigerator and allow it to rest for 10 minutes at room temperature.
- Wash and dry the cherries thoroughly. Remove the stem from the cherries, cut them in half using a small paring knife, and remove the pit. (Note: Cherry juice might stain your fingers temporarily. It's part of the fun! Kidding aside, use kitchen gloves to avoid this.)
- Place the pitted cherries in a medium bowl. Add granulated sugar, flour, fresh lemon juice and toss gently.
- Unroll the pie dough crust onto the parchment-lined rimmed baking sheet.
- Arrange it in the center of the sheet, and using a large spoon, slowly add the fruit to the center of the dough. Leave about 1 1/2 inches on the outer perimeter of the pie dough circle, as that will be the edge you fold over.
- Now that the fruit is situated in the center fold the crust's edges one section at a time. Each folded section should be about 2 inches at a time.
- Mix the egg white and the tablespoon of water and brush the edges of the pie crust evenly with the egg wash.
- Sprinkle the entire top of the Cherry Galette with raw sugar.
- Dot the top of the fruit with the tiny cubes of butter.
- Bake for 25-30 minutes until hot, bubbly, and golden.
- Remove and allow it to cool for 5-10 minutes before slicing.
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
