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+ servings
Cherry galette with a scoop of vanilla ice cream on top.

Cherry Galette

Author: Gail Ng
Flaky and crispy galette crust filled with juicy red cherries. It’s the perfect alternative to a cherry pie but easier!
5 from 1 vote
Prep Time 1 hr
Cook Time 45 mins
Chilling Time 2 hrs
Total Time 3 hrs 45 mins
Yield 1 8” galette
Category Dessert
Cuisine American


  • 170 g all-purpose flour
  • ¼ teaspoon salt
  • 115 g unsalted butter, cold & cubed
  • 70 g ice cold water
  • 500 g red cherries, pitted & halved
  • 1 tablespoon cornstarch
  • 30 g brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg yolk + 1 tablespoon water
  • 1 tablespoon large sugar crystals


  • In a medium bowl, add the flour and cubed butter. Use your fingers or a dough cutter to smush the butter into small pea-sized pieces. Work quickly to not warm the butter too much.
  • Make a well in the middle of the flour and pour in the ice cold water. Mix the flour and butter mixture into the water until it forms a shaggy dough and most of the flour is saturated.
  • Turn the dough out onto the counter or on top of a sheet of plastic wrap. Use your hands to roughly press the dough together and fold it onto itself about 2 times to create layers of butter. Don’t work the dough too much otherwise it will become tough. You just want to make it hold together. Form the dough into a flattened disc, wrap with plastic wrap, and chill in the fridge for at least 2 hours.
  • In a medium bowl, stir together the pitted and halved cherries, cornstarch, brown sugar, and vanilla extract until all combined and coated. Set aside.
  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Once the dough has chilled, place it onto a floured surface. Use a rolling pin to roll the dough out until about ⅛” thick, lifting it up and rotating it occasionally to prevent it from sticking to the counter.
  • Transfer the sheet of dough to your lined baking sheet. It’s important to do this now and not after assembling the galette as it will be very hard to pick up later! If the dough has gotten too warm during the rolling process, place the entire baking sheet into the fridge for 5 minutes before continuing.
  • Pile the cherry mixture onto the middle of the dough, leaving about 2” of dough empty around the edges. Trim any excess dough that sticks out weirdly if needed. Fold the edges of the dough over onto the cherry filling, overlapping each fold as you work around the galette.
  • Chill your galette in the fridge while you prepare the egg wash. Stir together the egg yolk and water. Brush a thin layer of egg wash over all of the dough. Sprinkle with sugar crystals for extra crunch.
  • Bake for 40-45 minutes or until the crust is golden brown and filling is bubbling. Let cool until the bottom of the pan is cool enough to touch with your bare hand. Serve with a scoop of ice cream!


Calories: 2079kcal | Carbohydrates: 276g | Protein: 25g | Fat: 100g | Saturated Fat: 61g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 442mg | Sodium: 654mg | Potassium: 751mg | Fiber: 9g | Sugar: 42g | Vitamin A: 6763IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 15mg
Keywords cherry galette, fall desserts
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