Cherry Galette Recipe: How to Make Cherry Galette
Written by MasterClass
Last updated: Jul 12, 2022 • 3 min read
With a simple recipe that’s almost impossible to mess up, cherry galettes are a pie-like pastry that even novice home cooks can execute to perfection.
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What Is Cherry Galette?
A cherry galette is a rustic French dessert composed of free-form pastry dough topped with a sweet or savory filling. The word "galette” comes from the Norman word “gale,” meaning flat cake. Galettes are popular both for their ease of creation and their versatility. Traditional galette filling consists of butter, sugar, and fruit, such as sweet cherries. You can make a perfect summer dessert with stone fruit, berries, or other summer produce folded into buttery galette dough. Peach, apricot, and cherry galettes are some of the most popular varieties.
How to Make Cherry Galette
Follow these steps to make the best cherry galette:
- 1. Make the pastry dough: Use cold butter and cold water when making pastry dough. To get the perfect flaky crust, knead the dough just until it comes together—too much kneading will melt and disperse the butter, making for a dense, dry, bready dough.
- 2. Make the filling. There are a few key ingredients that ensure fruit will make a delicious galette filling. Sugar helps draw out the moisture in fruit to create a jammy, saucy texture. Lemon juice helps balance the sweetness and activates the natural pectin (a thickening agent) in the fruit. Cornstarch (or a pinch of all-purpose flour) helps to thicken the juices as the galette cooks to prevent any leakages. Toss all of the ingredients together for a fast and simple fruit filling.
- 3. Assemble the galette. Using a rolling pin, roll out the chilled pastry dough. If the dough is too cold and starts to crack, let it rest for a few minutes before continuing. Add fruit filling in a mound in the center of the dough, making sure to leave an ample border. Fold dough over the filling to make a crust, ensuring there are no open spots for leaks.
- 4. Bake the galette. Brush any exposed crust with egg wash before baking to create a shiny, beautiful crust. For an added touch, sprinkle crust with coarse sugar for some texture and crunch.
Fresh Cherry Galette Recipe
makes
1 10-inch galetteprep time
2 hr 15 mintotal time
3 hr 5 mincook time
50 minIngredients
For the pie crust:
For the cherry filling:
- 1
Preheat the oven to 385 degrees Fahrenheit.
- 2
Combine the flour, salt, and sugar in a large bowl.
- 3
Add the cold cubed butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs and there are no large pieces left (the dough should just hold together when pressed in a handful). Alternatively, use the pulse function on a food processor, taking care not to overwork the dough.
- 4
Turn the dough out onto a clean floured surface, and add the cold water and vinegar. Comb through the dough with your fingers until well-combined, then begin to knead the dough until it comes together, no more than a couple of minutes.
- 5
Divide and form into a shaggy disc about 1-inch thick. Wrap in plastic wrap, and place in the refrigerator for at least two hours.
- 6
While the dough rests, combine all of the ingredients for the cherry filling in a medium bowl. Stir to evenly combine.
- 7
Generously dust a clean work surface with flour, and roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet.
- 8
Working quickly, arrange the cherry mixture in the center of the dough, leaving a 2-inch border.
- 9
Then, using the parchment paper to guide you, fold the edges of the dough up and onto itself, one section at a time.
- 10
Brush the exposed dough with egg wash and sprinkle with turbinado sugar.
- 11
Bake galette for 40-50 minutes, until crust is golden-brown and the cherries are soft. If bits of cherry begin to burn before the crust is finished, simply tent a piece of foil over the fruit and continue baking.
- 12
Cool the galette to room temperature before serving. Serve with whipped cream or vanilla ice cream, if desired.
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