Sour Cherry Galette
By Kyra Zirlin
If it’s summertime and you’ve been waltzing through the farmers market, amazed by the colorful fruits around you—this desert is for you! Nothing is more beautiful than a container full of fresh, sour cherries, just waiting to be munched on. Now, while these gems are yummy to eat on their own, they are even yummier when cooked down surrounded by a buttery crust!
This Cherry Galette is not only a great way to use up your farmers market fruit, but it is a showstopper for any party, tea afternoon, or hangout that you bring it to! It’s also super easy to make, adapt, and zhuzh to your heart’s content. From changing the fruit to adding cinnamon, making the crust gluten-free, or even making miniature versions for singular portions—there are tons of things you can do!
I hope you find joy in this recipe! Cheers!
Ingredients
Crust Ingredients
Filling Ingredients
Instructions
Crust Instructions (makes two crusts)
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Step 1
Add flour, sugar, and salt to a food processor and pulse until combined.
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Step 2
In a small bowl, mix together the beaten egg, vinegar, and water.
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Step 3
Add cold butter slowly to the food processor with the flour mixture as it mixes on low, and continue until well combined.
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Step 4
Add the vinegar mixture to the food processor and combine until dough forms a ball.
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Step 5
Remove dough and cut in half, forming two balls. Wrap them in plastic and refrigerate them for at least 30 minutes. You can keep the second ball of dough in the fridge for up to one week.
Filling Instructions
-
Step 1
Pit the cherries and toss them in a bowl with sugar, cornstarch, and vanilla, and combine until the cornstarch coats the cherries!
Galette Instructions
-
Step 1
Preheat oven to 400 degrees.
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Step 2
Take one ball of dough and roll it out into a circle with the thickness of ¼ inch.
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Step 3
Place the cherry mixture in the middle of the circle using a slotted spoon to separate as much liquid as possible from the cherries so that it doesn’t melt the dough.
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Step 4
Add cut up butter to the top of the cherry mixture before folding the sides of the dough up and around the filling. Brush dough with a beaten egg (or dairy or non-dairy milk) and sprinkle liberally with sugar before baking for 45-50 minutes.
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Step 5
Let it cool before cutting and enjoy!
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 507kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 9.7g49%
- Cholesterol 160mg54%
- Sodium 6512mg272%
- Potassium 134mg4%
- Total Carbohydrate 76.3g26%
- Dietary Fiber 1.8g8%
- Sugars 25.5g
- Protein 11.19g23%
- Calcium 37 mg
- Iron 4.01 mg
- Vitamin D 12 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adaptations
The filling can be replaced with relatively any classic ‘pie’ filling! From blueberry to apple, rhubarb, or blackberry—the world is your oyster!
If you would like to make this gluten-free, use a 1:1 gluten-free flour substitute. Nut or oat flour will not work well for this crust.
Substitute a vegan buttery spread (e.g., Earth Balance) for butter.
Substitute a mix of 1 tablespoon flaxseed meal + 2.5 tablespoons water for the egg when making the crust.
