Cherry Galette
Pitted cherries are tossed with sugar, a touch of flour, and warm spices, then arranged over a round sheet of pastry dough with the edges folded inward to form a rustic, free-form tart. As it bakes, the cherries soften and release juices that mingle with the sugar, creating a slightly thickened, glossy filling. The pastry edges become golden and crisp, framing the fruit.
During baking, the juices bubble and thicken while the pastry crisps, producing a contrast between tender fruit and flaky crust. The natural sweetness and tartness of the cherries balance the buttery pastry. The technique emphasizes simplicity and rustic presentation, creating a visually appealing, fruit-forward dessert.
Dessert Fruit
Servings: 8Equipment
- baking sheet
- cooling rack
- parchment paper
Ingredients
- 1 pre-rolled pie crust
- 4 cups (14 oz.) fresh cherries, pitted and halved
- 1 Tbsp. lemon juice
- ¼ cup sugar
- 2 Tbsp corn starch
- ¼ tsp. salt
- 1 Tbsp. butter, cubed
- 1 egg, beaten
- coarse sugar to sprinkle
Instructions
- Preheat oven to 425°F.
- Line an edged baking sheet with parchment paper.
- Unroll the pie crust onto the parchment paper.
- In a small bowl, combine flour, sugar, corn starch, and salt.
- Prepare cherries by removing the pits and slicing each cherry in half and adding them to a large bowl.
- Add the lemon juice to the cherries.
- Cover the cherries the the dry mixture and toss to coat the fruit.
- Arrange the cherries around the center of the pie crust, leaving about 1½ inches around the outside edge.
- Fold the outside of the crust over in 8 sections to cover the edges of the fruit and pinch together any cracks.
- Brush the exposed top of the crust with the beaten egg wash and sprinkle the crust with coarse sugar.
- Sprinkle small pieces of butter on the top of the fruit.
- Place the baking sheet in the oven for 25-30 minutes until the crust is golden brown.
- Remove from the oven and let stand for 15 minutes to cool.