Rustic Sweet Cherry Galette – made with pie crust, cherries, sugar, cornstarch, lemon juice, almond extract, and eggs for a flaky, juicy dessert.
I’ve got to be honest—this rustic sweet cherry galette feels a bit personal. I mean, isn’t it wild how our relationships with food evolve? When it’s just you and a selective-eater partner, certain foods rarely make it to the table. That was my life until cherries became the exception to the rule. You see, my husband has a long list of “no-thank-you” foods, and while he’s wonderful, that pickiness has meant saying goodbye to certain recipes. But this galette? Oh, it’s worth every determined bite because it’s all mine (he’s not into the whole fruit-and-crust combo). In a way, it’s a little indulgence of creative freedom in the kitchen—a reminder that cooking for one can be pure joy. And come on, who wouldn’t feel spoiled making a fruit-filled masterpiece like this?
Plus, this galette has memories woven into every bite. From learning how to pit cherries with a hacky method (who needs a cherry pitter anyway?) to snagging the warm first slice straight out of the oven, this dessert symbolizes my kitchen rebellion against boring routines. Sure, one day we might have kids, and I’ll have an audience for my adventurous recipes, but until then, I’ll be happily devouring this flaky, sweet, almond-kissed beauty solo.
Why You’ll Love This Rustic Sweet Cherry Galette
– It’s pie without all the stress! No need for a pie tin or overly perfect top crust—galettes embrace being a little messy.
– Sweet, juicy cherries find the perfect partner in a buttery, flaky crust elevated by the subtlest hint of almond extract. Unexciting desserts? Not here.
– Versatility at its best! It can easily be made your own with different fruit fillings or a pinch of unique spices.
– Galettes cool quickly, which means you’ll be indulging in warm, homemade dessert faster than a classic pie.
Ingredient Notes
If you’ve never made a galette, don’t worry—simple ingredients come together to deliver maximum flavor. Here’s what to know about a few key players:
- Cherries: Fresh cherries are the highlight. Opt for ripe, sweet varieties, remove the pits (a bottle and chopstick hack works wonders), and you’re good to go!
- Pie crust: You can make a homemade crust (trust me, Martha Stewart’s recipe is gold), or use a store-bought version if you’re short on time!
- Almond extract: A tiny amount adds a subtle aromatic that highlights the cherry flavor without being overpowering.
- Cornstarch: This thickens the cherry juices as they bake, keeping things glossy and luscious rather than runny.
How To Make This Rustic Sweet Cherry Galette
Ready to embrace your inner pastry artist? Follow these steps for a stress-free galette:
- Step 1: Preheat your oven to 375°F and let your pie dough rest at room temperature for 10 minutes. While it’s warming up, mix your cherries with sugar, cornstarch, lemon juice, salt, and almond extract in a bowl until well combined.
- Step 2: On a parchment paper sheet, roll your dough into a 14-inch round. Transfer the parchment (and dough) to a baking sheet. Spoon the cherry mixture into the center, leaving a 1 ½-inch border around the edges.
- Step 3: Fold the edges of the dough over the cherries, letting it naturally form creases. Brush the edges with egg wash, sprinkle with coarse sugar, and pop it into the oven.
- Step 4: Bake for 1 to 1 ¼ hours, or until the crust is golden, and the filling is bubbling. Cool on a wire rack for 15 minutes, then transfer the galette (parchment and all) to cool completely before serving.
Storage Options
If you somehow don’t finish this beautiful galette in one sitting, it stores well! Keep leftovers in the fridge, covered loosely with plastic wrap or foil, for up to three days. To reheat, simply pop slices into a 350°F oven for about 10 minutes—it’ll give you that freshly baked vibe all over again. Planning to tuck some away in the freezer? Wrap slices tightly in foil before freezing. Thaw overnight in the fridge and reheat as noted.
Variations and Substitutions
Want to customize your galette? No problem!
- Berry Twist: Swap out cherries for a medley of mixed berries like blueberries and raspberries for a tangier punch.
- Peach Perfection: Use thinly sliced peaches, and add a pinch of nutmeg for a warm summery upgrade.
- Gluten-Free: Use your favorite gluten-free pie crust recipe or mix for a dessert that’s perfect for everyone at the table.
- Vegan Version: Substitute the egg wash with plant milk and leave out the heavy cream—it’ll still come out golden and crisp.
What to Serve with This Rustic Sweet Cherry Galette
This galette easily stands alone, but pairing it with something extra will elevate your experience:
- Vanilla Bean Ice Cream: A classic choice that helps balance the tartness of the cherries with creamy, cool sweetness.
- Whipped Cream: A dollop of slightly sweetened whipped cream adds lightness and works beautifully with the rustic flair of the galette.
- Chamomile Tea: A warm mug of chamomile tea is a calming, fragrant partner to round out this dessert.
FAQ
Q: Can I use frozen cherries instead of fresh cherries?
A: Absolutely! Just thaw and drain them first, so you’re not adding extra moisture to the filling.
Q: Is it okay to prep this galette ahead of time?
A: Yes! You can prep the crust and filling separately, and then assemble right before baking for the freshest results.
Q: Do I have to pre-cook the cherry filling?
A: Nope! The filling cooks beautifully in the oven, melding with the juices to create that perfect galette texture. Just stir and bake—the oven does the rest.
Rustic Sweet Cherry Galette
Ingredients
Galette
- 1 9 or 10" pie crust chilled
- 2 lbs (900 g) cherries pitted (a little over 4 cups)
- 1/2 cup (100 g) sugar
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon (3 g) cornstarch extra
- 1 tablespoon (15 ml) lemon juice
- 1/2 teaspoon (2.5 g) coarse salt
- 1/4 teaspoon (1.25 ml) almond extract
- 1 large (1) egg beaten with 1 tablespoon heavy cream, for brushing
- 1 tablespoon (15 ml) heavy cream to mix with egg for brushing
- coarse sugar for sprinkling
Equipment
- Parchment paper
- rimmed sheet pan
- Mixing bowl
- Wire rack
Instructions
- Preheat oven to 375 degrees F. Take the dough out of the fridge and let it sit for about 10 minutes before rolling out. Meanwhile, in a medium bowl, stir together the cherries, sugar, cornstarch, lemon juice, salt and almond extract.
- On a piece of parchment paper, roll the dough out to a 14-inch round (rough edges are ok). Transfer the dough on its parchment to a rimmed sheet pan. Pile the fruit in the center, leaving about a 1 1/2-inch border all the way around. Fold the border up around the fruit, letting it fall into creases naturally.
- Brush the edges of the galette with the egg wash, and sprinkle the crust generously with the coarse sugar. Bake until the crust is golden brown and the filling is bubbling in the center, 1 - 1 1/4 hours. Be sure to bake until the juices are bubbling, otherwise the cornstarch won't have activated and thickened the juices.
- Remove the pan from the oven and cool for 15 minutes on a wire rack. After that, transfer the parchment directly to the wire rack to cool completely before serving.
