How to Make an Easy Rustic Cherry Galette (That Looks Spectacular)

If you think beautiful, bakery-quality desserts are beyond your reach, this Rustic Cherry Galette is here to change your mind. Imagine a free-form, buttery crust, so flaky it shatters at the touch of a fork, cradling a jewel-toned filling of sweet, jammy cherries.

A galette is like a pie’s more relaxed, effortlessly chic cousin—all the flavor, none of the fuss. It celebrates imperfection and showcases the simple beauty of seasonal fruit.

This recipe isn’t just about following steps; it’s about giving you the confidence and the core techniques to create a stunning dessert with whatever fruit you have on hand. Let’s get baking.

Why You’ll Fall in Love with This Galette

This recipe is a summer favorite for so many reasons, but here’s what makes it truly special:

• Effortlessly Elegant: The rustic, folded edges mean you don’t have to worry about fancy crimping. Every galette is unique, and its imperfections are part of its charm. It looks impressive with minimal effort.
• Celebrates Simplicity: With just a handful of quality ingredients, the fresh cherries are the star of the show. It’s a pure, unpretentious dessert that lets the fruit shine.
• Incredibly Versatile: Master this one dough recipe, and you can swap the cherries for peaches, plums, apples, or a mix of berries. It’s a foundational recipe you’ll return to all year long. If you love versatile summer fruit desserts, our easy vegan blueberry crisp is another must-try.

Gather Your Ingredients

The magic of this recipe lies in its simplicity. You don’t need any fancy equipment, just high-quality ingredients.

Here’s your checklist:

For the All-Butter Galette Crust:

• All-Purpose Flour: Provides the structure. No need for special pastry flour here.
• Granulated Sugar: Just a teaspoon for a hint of sweetness in the crust.
• Fine Sea Salt: Balances the flavor.
• Unsalted Butter: Must be very cold, cut into cubes. This is non-negotiable for a flaky crust. We’re using a plant-based butter like Miyoko’s Kitchen Cultured Vegan Butter, which has a high fat content similar to dairy butter, making it an excellent choice.
• Ice Water: This is the second secret to flakiness. The cold water prevents the butter from melting and helps create steam when baking.

For the Sweet Cherry Filling:

• Sweet Dark Cherries: Fresh is best during summer! Pitted and halved. If using frozen, thaw them completely and pat them very dry to remove excess moisture.
• Granulated Sugar: Sweetens the filling and helps draw out the juices.
• Cornstarch: Our thickening agent. It’s the key to creating a jammy filling that doesn’t make the bottom crust soggy. According to food science experts at King Arthur Baking, cornstarch provides a clear, glossy finish perfect for fruit fillings.
• Fresh Lemon Juice: Brightens the flavor of the cherries and provides balance.

For the Finishing Touches:

• Plant Milk: For brushing the crust to help it brown beautifully. Oat or almond milk works well.
• Coarse Sugar: A sprinkle on the crust before baking adds a delightful crunch and a professional look.

Your Step-by-Step Guide to a Perfect Galette

Baking is a process. Follow these steps closely, and you’ll be rewarded with a perfect galette. We’ll build it in three key stages: making the dough, preparing the filling, and assembling your masterpiece.

Part 1: Create the Flaky Galette Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
2. Cut in the Butter: Add your cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. Why this works: Those visible butter pieces will melt in the oven, creating steam and separating the dough into hundreds of flaky layers. This technique is fundamental to laminated doughs, as explained by the experts at Serious Eats’ Food Lab.
3. Add Ice Water: Drizzle in 3 tablespoons of ice water. Gently mix the dough with a spatula or your hands until it just starts to come together. Don’t overwork it! If it’s too dry, add the remaining tablespoon of water.
4. Chill the Dough: Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30-60 minutes. This step is crucial—it lets the gluten relax and ensures the butter stays cold.

Part 2: Prepare the Cherry Filling

1. Combine Ingredients: While the dough chills, preheat your oven to 375°F (190°C). In a large bowl, gently toss the pitted and halved cherries with the sugar, cornstarch, lemon juice, and salt. Mix until the cherries are evenly coated. Set aside to let the juices release.

Part 3: Assemble and Bake

1. Roll Out the Dough: Place the chilled dough on a lightly floured sheet of parchment paper. Roll it out into a rough 12-inch circle. It doesn’t need to be perfect!
2. Add the Filling: Transfer the parchment paper with the dough onto a baking sheet. Spoon the cherry mixture into the center of the dough, leaving a 2 to 3-inch border all around.
3. Fold the Crust: Gently fold the border of the dough up and over the edge of the filling, overlapping the dough as you go to create rustic pleats.
4. Finishing Touches: Brush the folded crust with a little plant milk and sprinkle generously with coarse sugar.
5. Bake: Bake for 40-50 minutes, or until the crust is a deep golden brown and the filling is bubbly and thick.
6. Cool and Serve: Let the galette cool on the baking sheet for at least 15-20 minutes before slicing. This allows the filling to set. Serve warm, perhaps with a scoop of your favorite vanilla ice cream.

A Few Baker’s Tips for Success

Even simple recipes have little secrets that take them from good to great. Here are a few tips I’ve learned from years in the pastry kitchen to ensure your cherry galette is a showstopper.

• Keep Everything Cold: I can’t stress this enough. Cold butter, ice water, and even cold hands will give you the flakiest crust. If your kitchen is warm, you can even chill your bowl and flour for 15 minutes before you start.
• Don’t Overwork the Dough: The moment the dough comes together, stop mixing. Overworking develops gluten, which leads to a tough, chewy crust instead of a tender, flaky one.
• Prevent a Soggy Bottom: The cornstarch in the filling is your first line of defense. For extra insurance, you can sprinkle a tablespoon of fine breadcrumbs or almond flour on the dough before adding the cherries. This creates a barrier that absorbs any excess juice.
• Embrace the Leaks: Sometimes, a little fruit juice will bubble out of the crust while baking. Don’t panic! This is normal and adds to the rustic charm. Baking on parchment paper makes cleanup easy.
• Let It Rest: It’s tempting to slice into the galette the second it leaves the oven, but letting it cool for at least 15-20 minutes is essential. This allows the molten filling to set properly, ensuring clean, beautiful slices.

Your Questions, Answered

Here are answers to some of the most common questions about making galettes.

What’s the best way to pit cherries without a pitter?

You have a few options! You can use a sturdy straw, a chopstick, or the tip of a piping nozzle. Just push it through the stem-end of the cherry, and the pit will pop right out the other side. It can be messy, so wear an apron!

Can I use a different fruit?

Absolutely! This recipe is a fantastic base for almost any fruit. Peaches, nectarines, plums, apples, pears, or a mix of berries would be delicious. Adjust the sugar based on the sweetness of your fruit and consider adding spices like cinnamon or nutmeg for apples and pears. For another crowd-pleasing summer dessert, check out our amazing strawberry pretzel salad.

My galette crust got soggy. What went wrong?

This is a common issue, usually caused by excess moisture. Here are the likely culprits:

1. Wet Fruit: If you used frozen cherries, they must be thawed and patted completely dry.
2. Not Enough Thickener: Your cherries might have been extra juicy. You can add another teaspoon of cornstarch next time.
3. Dough Was Too Warm: If the butter melted before it hit the oven, the crust will be less flaky and more prone to absorbing liquid.

How should I store leftover cherry galette?

Store it loosely covered at room temperature for up to 2 days. The crust will soften over time. For best results, you can reheat slices in an oven or toaster oven at 350°F (175°C) for 5-7 minutes to re-crisp the crust. I don’t recommend refrigerating it, as that can make the crust soggy.

Conclusion

There you have it—a rustic cherry galette that’s as delightful to make as it is to eat. It’s proof that the most elegant desserts don’t need to be complicated.

By focusing on quality ingredients and understanding the simple science behind the dough, you’ve created something truly special. Whether you’re celebrating the peak of summer or bringing a little sunshine to a winter day with frozen cherries, this galette is a timeless treat.

Don’t be afraid to make it your own with different fruits and spices. Happy baking!