Rustic Cherry Galette Recipe with Flaky Crust

Fresh stone fruit and ripe cherries come together for a lightly sweet seasonal dessert that is baked into a flaky crust and topped with fresh whipped cream.

There is something undeniably comforting about pie in all it's shapes and forms. Now usually, when one thinks of 'comfort food' they think of something hearty, but since we're nearly into summer now, one may not necessarily crave something heavy. Yet, with all the rules in life, there is always that one exception...

It's acceptable to bake a pie throughout the seasons and I've often wondered why that is. I've come to the conclusion that there are two reasons for this- versatility and uniformity. Pies can easily be modified to the seasons unlike many other desserts- think fillings like apple, berry, rhubarb, stone fruit, dried fruit, pears, custard, cream, chocolate, etc. The possibilities are endless. Secondly, it's light yet satisfying without the 'heaviness' of most other comfort foods. There is the richness you crave in the dessert from the crust, and the all sweetness you need from the fruit.

Today's recipe is an ode to the season featuring succulent peaches and wild cherries baked over a sweet pastry crust with raw sugar sprinkled on top. It is then finished off with a dollop of fresh whipped cream and may be served warm or cool.

Now before we jump right into the recipe, let's talk about pies and galettes because you may be wondering, other than the obvious, what really differentiates the two?

I'd like to think of galettes as sort of a nouvelle cuisine type of dish. I'd categorize it under pie, but it is in itself a modern take on the classic pie-baked-in-a-dish we grew up loving. In simpler terms, the galette is also much easier to make when you're craving something a little decadent, minus the fuss. With that said, galettes do not need to be pre-baked, the filling usually doesn't need to be cooked down beforehand like some other pie fillings, and of course, presentation is a breeze. While it's fun to get creative with decorative pies, the galette it's rather simple in theory- pour fruit in the middle, fold the sides over, bake and voila! You have a dessert for the seasons.

Ingredient Checklist – Everything You’ll Need

To create this rustic dessert, all you need are a few simple ingredients, a little bit of patience. This sweet cherry galette couldn’t be simpler to make.

For the Dough:

• 1 cup all-purpose flour
  • Note: Plain, all-purposes flour yields the best results in this recipe.
• 1/3 cup whole wheat flour
  • Note: We’re adding whole wheat flour to the mix since it brings a nutty flavor, and helps to texture the crust.
• 3/4 teaspoon salt
  • Tip: Use a fine-grain salt, such as plain table salt.
• 1 tablespoon sugar
  • Note: The sugar not only provides sweetness but also helps the filling to thicken.
• 1/2 cup cold butter, cubed
  • Tip: Cut the butter into small cubes and chill it in the refrigerator before using.
• 2 tablespoons shortening
  • Tip: Using a combination of butter and shortening helps create a flakier crust.
• 2 tablespoons cold water
  • Tip: Add more water if needed to bring the dough together, but be careful not to overwork the dough. Please follow the directions in the recipe card carefully.

For the Filling:

• 1/3 cup pitted cherries, halved (such as Bing cherries or rainier cherries)
  • Tip: You want to use fresh sweet cherries for best results, but frozen cherries will also work just fine. Just be sure to pit them if using fresh. For best results, use a cherry pitter.
  • Note: While you can experiment with cherry pie filling for the cherry mixture, it will risk making the galette too moist, and potentially soak through the dough. As such, I would suggest using it as an add-in, rather than as a substitute for the cherries.
• 1/2 cup brown sugar
  • Note: Dark brown sugar adds a richer flavor, but light brown sugar works well too.
• 1 tablespoon fresh lemon juice
  • Note: Freshly squeezed lemon juice adds brightness to the filling.
  • Tip: Add a dusting of lemon zest or orange zest if you want a more citrusy flavor.
• 1 teaspoon pure vanilla extract
  • Tip: Use pure vanilla extract for the best flavor.
• 1 tablespoon cornstarch
  • Tip: A key ingredient. Cornstarch works to thicken the cherry filling and prevents it from becoming too runny.
• 1 egg + 1 tablespoon water (for the egg wash)
  • Tip: Mostly for appearance, as the egg wash gives the galette a shiny golden crust.
• Turbinado sugar, for sprinkling
  • Note: Turbinado sugar adds a crunchy texture and extra sweetness to the crust.
  • Substitution: Any coarse sugar will work for this recipe. You can use raw sugar in place of Turbinado, or in addition to the Turbinado.
• 4 medium peaches (yellow peaches or nectarines work best here)
  • Tip: You want to use ripe-yet-firm peaches. Peaches that are too soft will become mushy, and release too much liquid during baking.

What You’ll Need – Basic Kitchen Gadgets

Only the most basic kitchen gadgets are needed for this recipe, and here’s what they are:

• Rolling Pin:
  • Essential for rolling out the galette dough. Of course, be sure your work surface is generously floured to prevent sticking. Also, when rolling out the dough, be sure that the edges of the dough are even, this helps ensure even baking throughout.
• Small Bowl:
  • Used for whisking together the egg and water to create the egg wash for brushing the galette crust.
• Large Bowl:
  • You want a nice sized bowl for combining the cherry mixture, which consists of sliced peaches, halved cherries, brown sugar, lemon juice, vanilla extract, and cornstarch.
• Work Surface: Such as a large cutting board or countertop
  • A clean, floured work surface where you'll roll out the galette dough to assemble the galette.
• Sheet Pan or Baking Sheet:
  • Which we’ll be using to bake the assembled galette. Make sure to line it with parchment paper to prevent sticking. As this is a free-form pie, you likely want the sheet pan to be considerably larger than the galette itself to properly accommodate the pastry.

Cherry Galette – Frequently Asked Questions

1. Can I use fresh cherries for this recipe?
   • Yes! As mentioned above, fresh cherries are perfect for this recipe! You can use sweet cherries like Bing cherries or sour cherries depending on your preference.
2. Do I need a food processor to make the dough?
   • While a food processor can make the dough-making process quicker, you can also make the dough by hand, as described in the recipe card below.
3. Should the butter be at room temperature for the dough?
   • No, for flakier pastry, it's best to use chilled butter. Keeping the butter cold ensures a tender and flaky crust.
4. Can I make the pie dough ahead of time?
   • Yes, you can make the pie dough ahead of time and store it wrapped in plastic wrap in the refrigerator for up to 2 days or in the freezer for up to a month.
5. Do I need parchment paper for baking the galette?
   • Yes, lining the baking sheet with parchment paper prevents the galette from sticking and makes cleanup easier.
6. Is there a specific cherry season for making this galette?
   • Cherry season typically runs from late spring to early summer, making it the perfect time to make this rustic cherry galette with fresh, ripe cherries.
7. Can I use almond extract in the cherry filling?
   • Absolutely! Adding a splash of almond extract to the cherry filling enhances the flavor and adds a subtle nuttiness to the galette.
8. Can I use the same dough recipe for a traditional pie?
   • Yes, you can use the same dough recipe for a traditional pie crust. Just adjust the rolling and shaping accordingly.
9. What's the difference between a galette and a traditional pie?
   • A galette is a free-form pastry that's more rustic in appearance compared to a traditional pie, which is baked in a pie dish with a top and bottom crust.
10. Do I need to brush the galette with an egg wash?
    • Brushing the galette with an egg wash gives it a beautiful golden color and adds a glossy finish to the crust. It's optional but highly recommended for the best presentation.

As I mentioned above, as with pies, galettes are just as multifaceted. They can be sweet or savory and may feature a variety of fruit fillings depending on what's in season or what you're in the mood for.

Below I've put together a small collection of my favorite pies, tarts, and galettes throughout the years on LTG for your viewing pleasure:

1. Upside Down Apple Pie. This vintage classic features a caramelized walnut topping baked over a golden, flakey crust and sweet apples in the middle.
2. French Lemon Tart. Hands down one of our most popular recipes on Pinterest (and rightfully so), this tart defines simple elegance with a buttery tart shell baked around a silky lemon curd.
3. Fresh Tomato Tart. Who said all pies had to be sweet?! This tart is baked to golden, flaky perfection with fresh tomato slices, herbs & grated cheese for a light meal or appetizer.
4. Basque Apple Tart. There are many reasons why I love this dessert aside from it's exquisite elegance. Sweet pastry dough is filled with a simple apple filling for a delicious dessert perfect any time of year.
5. Strawberry Spring Galette. Another formless pie (aka galette) showing off one of my other favorite seasonal fruits- strawberries.

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