The reason this cherry galette recipe only has three pictures is because, well, it wasn’t supposed to be a blog post. I was wanting a picture with some purple/maroon hues to add to the portfolio, so I threw this together and took the shots, only to realize afterwards how DELICIOUS it was. I’d made an extra rough pastry for the sake of visual texture, and halved fresh cherries instead of using canned pie filling so it wouldn’t look too soupy… but the result was unintentionally amazing. I had one bite and then ran upstairs to my office to type up what I could remember of my impromptu recipe and I *think* I got everything. Hopefully I did, because everyone needs to try this galette.
Obviously, it’s a visually pleasing, summery dessert that you can customize to any fruit. BUT. It’s also extremely easy (other than the time-consuming cherry halving part). This was actually the first galette I’ve ever made, and let me tell you, I’m never making a pie again. If I can have literally every good thing about pie, but with less than 1/2 the effort? You better believe I’m into it.
Next Thanksgiving is going to have 30 galettes and you’re all invited.
Anyway, enjoy the recipe.
Simple Cherry Galette
For the Pastry:
- 1 1/4 c. all purpose flour
- 1/2 t. salt
- 1 T sugar
- 6 T cold butter, cut into 1/2 in. cubes
- 1/3 c. vegetable shortening
- ice water (approx. 1/3 c.)
For the Filling:
- 5 c. whole cherries
- 1 T cornstarch
- 1/3 c. brown sugar
- 1 t. vanilla
- 1 T lemon juice or 1/4 t. orange extract
- pinch of salt
- 1 egg, beaten
- 1 T raw sugar
To make the pastry, add flour, salt, sugar, and butter to a food processor and pulse until the texture resembles large crumbs. Add shortening and pulse again until combined. Add two tablespoons of the ice water, and pulse once or twice until the mixture begins to come together. Remove dough from food processor and add more water, one tablespoon at a time until the dough completely comes together when gently mixed with your hands. The mixture should be a bit streaky, lumpy, and sticky (smooth dough means tough pastry). Form a rough ball and place in an airtight container. Refrigerate at least 30 minutes.
While your pastry dough is chilling, wash, destem, and halve all cherries, discarding pits. Place in a large mixing bowl, and add the rest of the filling ingredients. Mix well, until no chunks of dry ingredients remain.
Preheat oven to 375 F. Remove pastry dough from fridge and place on a well-floured surface. Flour a rolling pin and roll pastry into a 14 in. circle. Don’t worry if the circle isn’t even, the final result is inevitably rustic-looking anyway. Line a large baking sheet with parchment paper, and transfer pastry circle to the baking sheet. Spoon cherry mixture onto the middle of the pastry, spreading into an even layer. Leave at least a 3-4 in. edge. Fold the edges in over the filling, leaving about 7-8 inches uncovered in the center. Brush all visible pastry with beaten egg and sprinkle with raw sugar. Bake in preheated oven 50-55 minutes, or until browned and set.
Serve warm, preferably with ice cream.