Cherry Galette with Puff Pastry
This cherry galette with puff pastry is simple to make and so delicious. It’s a free-form pie that can be baked on an oven tray or in a 12-inch cast iron skillet.
I love using homemade puff pastry for a galette. It makes it taste like a delicious cherry danish. You can use store-bought puff pastry but honestly rough puff pastry is really easy to make and it’ll taste so much better since it’s made with real butter. You need a bit of time to chill the pastry, because the butter needs to be cold, but actual hands on time is very little.
If you follow the full rough puff pastry recipe , you can make a larger amount that can be frozen for future recipes.
I usually use frozen (thawed) dark sweet cherries for this recipe, but you can use other varieties too. The sugar may need increasing for tarter cherries depending on taste.
The rough puff pastry
- Rough puff pastry is made very similarly to my flaky pie crust, except with more butter and more lamination. Laminating means rolling the dough out and then folding it and rolling again to bring layers.
- Chop cold butter in flour, keeping lots of big pieces intact. It’s best to do this by hand with a pastry cutter – a food processor will chop it too small.
- Add just enough liquid so it holds together when pressed but isn’t sticky or wet.
- Roll it out into a rectangle and fold into thirds. Repeat this 6 times in total.
- After the last roll and fold, wrap tightly and refrigerate for 2 hours.
Making the cherry galette
- Once your pastry has chilled, roll it out into a large circle and place it on a sheet of parchment paper or in a 12-inch cast-iron skillet.
- Mix cherries with cornstarch, sugar, lemon juice, almond extract and salt and add to the middle of the pastry.
- Fold the edges of the dough over the filling, going around the edge of the circle. Brush with egg wash and sprinkle with sugar.
- Bake until deeply browned and the cherries are bubbling.
- Let it cool for 20 minutes so the cherry juices can thicken before serving.
I love it served still a bit warm with a generous scoop of vanilla ice ice cream
Enjoy!
More cherry recipes
Cherry Galette with Puff Pastry
This puff pastry cherry galette is simple to make and so delicious, with a juicy cherry filling and a buttery, flaky pastry. Bake on an oven tray or a 12-inch cast iron skillet.
Ingredients
Pastry
- 125 g all-purpose flour
- 113 g unsalted butter cold and cubed
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon lemon juice or white vinegar
- 50 g cold water
Cherry Filling
- 450 g pitted and halved dark sweet cherries Weight after pitting. Thaw first if frozen
- 65 g granulated sugar
- 15 g cornstarch
- 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Instructions
Rough Puff Pastry (Or use 245g/8oz store-bought puff pastry and skip to the Shaping step)
- Chop the butter into 1 inch cubes and place them in the freezer for 5 minutes to ensure it’s nice and cold.
- To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.
- Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
- Pour the lemon juice into the ice-cold water. Drizzle it into the dough slowly, a tablespoon at a time. Use a spatula or your hands to combine it into a shaggy dough. Add enough water as needed but not too much. Add any extra water slowly, a tablespoon at a time.
- It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don’t want it sticky.
- Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.
Laminating
- On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.
- Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.
- Repeat this process 4 more times so you do 6 folds in total.
- If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
- After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.
Shaping
- Preheat the oven to 425°F/ 220°C.
- Roll the puff pastry dough out into a 12-14 inch (around 30-35cm) circle. It can be a rustic circle, with no need for perfection. Place the dough onto a sheet of parchment paper or in a greased 12-inch cast iron skillet.
- In a large bowl combine the cherries, cornstarch, sugar, lemon juice, vanilla, almond extract and salt and toss it all together to coat.
- Lay the cherry mixture into the center of the dough. Fold the edges of the dough over the filling, going around the edge of the circle.
- If you're not baking it in a skillet, transfer the galette on the parchment paper to a baking sheet.
- In a small bowl whisk the egg and water and use a pastry brush to brush the edges of the pastry. If your oven isn't at temperature yet, place the unbaked galette in the fridge while you wait.
- Bake the galette at 425°F/ 220°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 40 minutes more until the edges are a deep golden brown and the cherry filling is bubbly and thick.
- Once baked, let the galette cool for at least 20 minutes before serving to let the filling thicken up. Serve with vanilla ice cream or whipped cream.
Notes
*Use the toggle to switch between gram and US cup measurements.
Make bulk rough puff pastry and portion it to freeze for future baking! See the full recipe.
Nutrition
Serving: 1sliceCalories: 199kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 148mgPotassium: 22mgFiber: 0.4gSugar: 8gVitamin A: 353IUVitamin C: 0.4mgCalcium: 6mgIron: 1mg
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I hope you love this recipe as much as I do! 🙂