Ah, cherries! Nothing says spring and summer quite like ’em. And while we may not be eager to fire up the oven in warmer weather, this Cherry Galette recipe is a sweet little number worth breaking a sweat for. Galettes are perfect for any day of the week; this one is no exception. Picture it: a flaky, buttery crust generously filled with fresh, juicy cherries. It’s a crowd-pleaser that’s as easy to make as it is impressive to serve. The sweet and tangy filling and its rustic appearance make this dessert the perfect addition to any summer gathering or a cozy night.

When is Best to Buy Fresh Cherries?

You’ll want to use fresh cherries from your local farmer or grocery store in order to have the most decadent Cherry Galette possible. Cherry season in the United States typically spans from May to July. Though peak availability often occurs in June. While you can sometimes find cherries outside this window due to global imports, fresh cherries from their natural season are generally the most flavorful and juicy. It is good to keep in mind though that different varieties have slightly different peak times. Sweet cherries like Bing and Rainier are best from late May through early July. But, tart cherries like Montmorency ripen later, usually from late June to early August.

Cherry Galette

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• Author: Gabe Gomez

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Description

A homemade dough cradles sweet and tart cherries.

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Ingredients

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• 12-inch pie dough (homemade)
• 4 cups fresh cherries
• 1/3 cup sugar
• 2 tbsp all-purpose flour
• 1 tbsp fresh lemon juice
• Pinch of salt
• 1 tsp finely grated lemon zest
• 1/2 tsp pure vanilla extract

For the dough:

• 1 1/4 cups of all-purpose flour
• 1/4 tsp of salt
• 1/2 cup of cold unsalted butter, grated
• 1 beaten egg yolk

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Instructions

1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine the cleaned and halved cherries, sugar, flour, fresh lemon juice, lemon zest, vanilla extract, salt. Mix gently. Set aside.
3. Transfer the rolled-out dough to the prepared baking sheet. Spoon the cherry filling into the center of the dough, leaving a 2-inch border around the edge.
4. Fold the edge of the dough up and over the filling, overlapping and creating pleats all the way around. Brush the dough with beaten egg yolk.
5. Bake the galette at 375 degrees for 40-50 minutes or until the crust is golden brown and done on the bottom. Transfer the galette to a wire rack and cool slightly before slicing.

For the dough:

1. Grate cold butter with a cheese grater, add ingredients to a mixing bowl, and combine. Add two tablespoons of ice water for the dough to gather up.
2. Ball the dough, cover it in plastic wrap, and refrigerate. The dough can be made a day or two in advance.
3. Roll out the chilled dough on a floured surface into a 12-inch round.

Recipe by Gabe Gomez
Photography Uliana Kopanytsiayvc

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