Cherry Galette with Puff Pastry
This cherry galette with rough puff pastry has a buttery, flaky crust and a juicy cherry filling. It's a simple, rustic, free-form pie that can be baked on a baking sheet or in a 12-inch cast iron skillet.
Ingredients
Pastry
- 113 g unsalted butter cold and cubed
- 125 g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon lemon juice or white vinegar
- 50 g cold water
Cherry Filling
- 450 g dark sweet cherries Pitted and halved, weighed after pitting. Thaw first if frozen
- 65 g granulated sugar
- 15 g cornstarch
- 2 tsp lemon juice fresh
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Egg Wash
- 1 large egg
- 1 Tbsp water
- Turbinado sugar for sprinkling
Instructions
Rough Puff Pastry (or use 245 g / 8 oz store-bought puff pastry and skip to Shaping)
- Chop the butter into 1-inch cubes and place them in the freezer for 5 minutes to ensure it's nice and cold. 113 g unsalted butter
- To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour. 125 g all-purpose flour, ¼ teaspoon salt, ¼ teaspoon granulated sugar
- 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. ¼ teaspoon lemon juice or white vinegar, 50 g cold water
- It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water.
- 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 5x10 inch 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 and Baking
- Preheat the oven to 425°F (220°C).
- Roll the puff pastry dough out into a 12-14 inch (30-35 cm) circle on a lightly floured surface. It can be a rustic circle, 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. 450 g dark sweet cherries, 65 g granulated sugar, 15 g cornstarch, 2 tsp lemon juice, 1 tsp vanilla extract, 1/4 tsp almond extract, 1/4 tsp salt
- Pile the cherry mixture into the center of the dough, leaving a 2-3 inch (5-7 cm) border. Fold the edges of the dough over the filling, overlapping the folds as you work your way around 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 together. Brush the pastry edges with the egg wash and sprinkle generously with turbinado sugar. 1 large egg, 1 Tbsp water, Turbinado sugar for sprinkling
- If your oven isn't at temperature yet, place the unbaked galette in the fridge while you wait.
- Bake 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.
- Let the galette cool for at least 20 minutes before serving so the juices can set. Serve with vanilla ice cream or whipped cream.
Notes
- For full rough puff pastry instructions with step-by-step photos, see my rough puff pastry recipe. Make a larger batch and freeze portions for future baking.
- Tart cherries: The sugar amount is based on dark sweet cherries. If using tart (sour) cherries, increase the sugar to taste.
- Keep the pastry cold. If your kitchen is warm, refrigerate the assembled galette for 15-20 minutes before baking.
- Store-bought puff pastry: Use a 245 g (8 oz) sheet and skip the pastry-making steps. Go for an all-butter brand if you can find one.
- Cast iron skillet: Baking in a 12-inch cast iron skillet gives the bottom of the pastry great color and crispness.
- Both US customary and metric measurements are provided. Use the toggle to switch between the two.
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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