Rustic Cherry Galette Recipe
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This Rustic Cherry Galette Recipe is an elegant dessert but oh so easy to make.
Growing up my exposure to cherries was mainly atop an ice cream sundae or the game Hi Ho Cherry-O. Man, I loved that game. Fresh sweet cherries are not something we can find so easily here in the Carolinas. Peaches? Strawberries? Yes. Blackberries? Blueberries? Apples? Sure. But not so much the cherries.
So growing up, fresh cherries were not in abundance. We didn’t eat them as snacks or enjoy them much in dessert form. They were usually canned in tons of sugar and extra stuff. It was less than ten years ago that I really began eating fresh cherries all by themselves. Ever since, they have quickly become one of my favorite snacks when in season.
When sweet cherries are in season they are the perfect sweet bite. I can hardly pass up buying a bag of cherries when I see them in the produce department. The shiny, vibrant, crimson fruit is almost too pretty to eat. But I do. Oh yes, I do. And you should too, especially in galette form.
A Rustic Cherry Galette, which is basically a simplified pie, is not only delicious but super easy to make. It’s the perfect way to showcase those delicious fresh cherries!
As I said, this galette could not be easier to make. Fresh pitted cherries are first mixed with brown sugar, and a bit of flour, plus lemon juice and a smidgen of salt. Then the cherry mixture is loosely wrapped in a round of pie dough. You can see that I didn’t spend a bunch of time messing with it to make it a fancy wrapped package. It is definitely a rustic dessert. Rustic and simple.
Yet this simplified pie is anything but boring. Serve this galette warm topped with fresh whipped cream, vanilla ice cream, or all by itself. It is a scrumptious dessert!
More delicious cherry recipes you will enjoy:
Rustic Cherry Galette Recipe
Rustic Cherry Galette Recipe
A delicious dessert made with fresh cherries. Serve warm with fresh whipped cream or vanilla ice cream.
- 12-inch round chilled pie dough
- 4 cups sweet cherries, stemmed, pitted and halved
- 1/3 cup + 1 tablespoons brown sugar, divided
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- egg + 1 tablespoon water, beaten together for egg wash
- Heat oven to 375-degrees F. Line baking sheet with baking parchment.
- In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.
- Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.
- Bake at 375-F degrees about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.
I love cherries, cherry turnovers, cherry pie, so this will be a wonderful recipe to try with one of my favorite fruits!
This looks so good! I have never cooked with fresh cherries…here in Seattle we have a variety called Rainier Cherries…they are yellow and red…not sure how they are to cook with but they would make a pretty pie!
They would be gorgeous, Kathi!
It’s in the oven now! Pretty sure it will be fabulous! My only cheat, used store bought pie crust!
I luv how easy and elegant galettes are. Made a blueberry cheese one last weekend.
I have the ice cream and my fork ready!!!
Store bought pie crust will work beautifully too, Bonnie!
I LOVE cherries!!!
Could I use frozen blueberries (not store bought, but ones that I froze from my garden)? If so, would I use the same ingredients in the blueberries? Thanks
This looks delicious! Looking forward to trying it! ????????????
Could I possibly use dried sweetened cherries instead?
Dried cherries will not work the same. Frozen cherries that have been thawed and drained would work.
Making this for the first time. The pie crust tore and leaked but I’m baking it anyway!! Here goes nothing…
I agree with the nice lady above. Feel like there’s a opportunity to add a soft cheese here?
Is this 4 cups of cherries, then stemmed, pitted etc. Or 4 cups stemmed, pitted cherries?
Pitted cherries take up about the same space as cherries with pits, so either is fine. I do not mash the cherries down to measure. (On another note, I really should weigh the cherries the next time I make this and revise the recipe using weight instead of cups.)
Perhaps this question has already been answered??? Can you use cherry pie filling for this lovely item?
It’s about two pounds of cherries.
Hi! Do you have a recipe for the pie dough? 🙂
I used this recipe for pie crust: https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/
I made this last night and have to say that the brown sugar gives the filling a depth and subtle taste of cherry cola that you don’t get with white sugar!! It was a very yummy and unexpected surprise!
HI Amy, before I forget about it where in NC do you live? I’m in Mocksville NC ( Winston Salem ) area. I’ve been following you for about 7 years now and I forget to ask. I’m about to make the Cherry Gallette .. AGAIN.. I LOVE this recipe. It’s the ONLY cherry pie I eat. I always just eat them. Have a great week.
We live in Western North Carolina. I love Winston Salem. That’s where we lived when our children were born.
Thanks for this recipe. I love a galette and agree couldn’t be easier. I don’t think I have 4 cups of cherries. Is there another fruit I could add without totally compromising the cherry flavor? Wondering about a couple of apples?
You could add some other berries with the cherries.