• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • No-Bake Desserts
  • Recipe Index
  • About Natasha
  • Subscribe
subscribe
search icon
Homepage link
  • No-Bake Desserts
  • Recipe Index
  • About Natasha
  • Subscribe
ร—
Home > Recipes > Tarts & Crumbles

Published: Jun 23, 2021 ยท Last Updated On: Jun 17, 2025 by Natasha Minocha

Cherry Galette

6 shares
Jump to Recipe Jump to Video Print Recipe
Rustic Cherry galette on parchment paper.

This Cherry galette is a simple, rustic dessert that's bursting with summer sweetness! Buttery crisp crust filled with juicy fresh cherries, this delicious galette is a breeze to make!

Rustic Cherry galette on parchment paper.

A galette is a free-form tart and one of my favorite ways to showcase fresh fruits. From apple galette to plum galette, I love to make them all. Why? Because you donโ€™t need a pie dish, fancy skills, or even perfection. Very rustic, galettes are not about picture-perfect aesthetics. You mix, roll, fill, and bake. The charm of a cherry galette is in its imperfect, golden edges and the fruit bubbling through the folds.

Whether you're hosting a brunch or just want something lovely with your evening tea, the fresh cherry galette fits the bill beautifully.

Jump to:
  • Why Youโ€™ll Love This Recipe
  • Cherry Galette Recipe Ingredients
  • Variations
  • How to make a cherry galette
  • Top Tips
  • How To Serve
  • Recipe FAQs
  • Easiest, Tastiest Cherry Desserts
  • ๐Ÿ“– Recipe

Why Youโ€™ll Love This Recipe

โœจEach bite has a perfect filling-to-crust ratio with sweet, jammy cherries nestled in a buttery, flaky crust.

โœจPerfect for any time of the day! Serve it warm with a scoop of vanilla ice cream, and youโ€™ve got dessert sorted. Or enjoy a slice for breakfast with Vietnamese iced coffee.

โœจHate fiddling with pie crusts and lattices? Easy cherry galette is for you. Whether your galette crust ends up round, oval, or vaguely rectangular, it will look charming and effortlessly elegant.

โœจMaking crust is easier than you think. The buttery, tender galette crust is so much better than store-bought. Once you try it, you may never go back. Donโ€™t have the time? Make a cherry galette with puff pastry. I tried a strawberry puff pastry tart, and it was ready in under 30 minutes!

โœจThis classic cherry galette is a summer favorite of mine. But the recipe is endlessly adaptable. You can fill it with stone fruits (do try peach and cherry galette), berries, or even create a savory version like tart cherries galette.

5 stars

Made this today, turned out amazing! Going to try with blueberries over the weekend too since we've just got a bunch!

Cherry Galette Recipe Ingredients

Ingredients for making cherry galette.

Flour: All-purpose flour is the best for making a flaky, buttery crust for cherry galettes.

Sugar: Use powdered sugar for the crust batter and granulated sugar for the filling. You can use granulated sugar for both!

Butter: I used cold salted butter. Feel free to use unsalted. Simply increase the quantity of salt to 1/2 teaspoon. For the flakiest crust, make sure the butter is chilled.

Cherries: Weโ€™re getting some really nice fresh cherries in the market, so Iโ€™d 100% recommend them. Their flavor is unmatched! You can use frozen (thawed and drained) in a pinch.

Please see the recipe card for full information about ingredients and quantities.

Variations

Polenta: I like to sprinkle some on the rolled-out pastry. Itโ€™s not for taste but rather to stop the crust from getting soggy. Donโ€™t have it? Sprinkle almond meal on the rolled-out galette crust before you add the cherry filling. Or just leave it out.

Sugar: The sugar quantity depends on the sweetness of your cherries. Taste your fruit before baking and adjust accordingly. I use white sugar, but raw sugar or cane sugar will do the job just fine.

Flour: Whole wheat flour is a great substitute. For a gluten-free cherry galette, try buckwheat flour. I made an apple marzipan galette with it, and it had the best nutty flavor and a tender texture.

Make vegan cherry galette: Swap the butter in the pastry with chilled coconut oil or your favorite plant-based butter. Skip the egg wash, too. Use plant milk or cream instead.

How to make a cherry galette

A bowl with flour, butter, sugar, and salt.

Step 1: Combine the flour, sugar, and salt in a large bowl.

Crumbled flour and butter mixture for pie crust in a bowl.

Step 2: Rub the cold butter into the mixture, using your fingertips. When it resembles large, coarse breadcrumbs, add in the ice-cold water, a tablespoon at a time.

Pastry dough in a bowl.

Step 3: Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. This will clump together in a ball easily. Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.

Cherries, sugar, cornstarch, and vanilla extract in a bowl.

Step 4: Toss together the cherries, sugar, cornstarch, and vanilla extract in a bowl.

Rolled out pastry dough sprinkled with polenta on top.

Step 5: Lightly flour your work surface and roll out the dough into a 10" circle. Sprinkle the polenta on the rolled out dough, leaving a 2" border around.

Cherry filling on top of rolled out pastry dough.

Step 6: Arrange the cherries on top of the polenta.

Edges of pastry folded over the cherry filling and brushed with egg wash.

Step 7: Fold the edges of the dough over the fruit to partially cover them. Brush the crust with egg wash and sprinkle some sugar for extra crunch.

Baked cherry galette on parchment paper.

Step 8: Bake for 30-40 minutes, or until the crust is golden and the juices are bubbling. Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!

Cherry galette cut into 8 slices on parchment paper.

Top Tips

  • Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
  • Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
  • Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
  • I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
  • Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
  • The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.
A slice of pie on a pie server.

How To Serve

Hot, warm, or cold, serve this rustic cherry galette however your heart desires. Itโ€™s downright delicious at every temperature.

I love serving mine with a big scoop of vanilla, coffee ice cream, or chocolate almond ice cream! But you could easily pair it with:

  • A dollop of plain Greek yogurt for a tangy contrast
  • A swirl of lightly sweetened whipped cream
A slice of cherry galette with a scoop of vanilla ice cream on a plate.

Recipe FAQs

What is a galette made of?

A galette, a rustic, free-form pastry, is made from simple ingredients - flour, cold butter, sugar, salt, and a filling. The filling can be sweet or savory. For sweet galettes, like this cherry one, you typically use seasonal fruits tossed with a bit of sugar and cornstarch (to thicken juices), and flavorings like vanilla extract, or citrus zest.

How is a galette different from a pie?

Both galettes and pies use similar dough. The difference lies in the form and ease. A pie has a structured crust, while a galette is folded casually around the filling. Itโ€™s freeform, so itโ€™s much simpler and quicker to assemble. Plus, galettes look like beautiful rustic desserts while pies are more polished, like this classic cherry pie.

What cherries are best for this galette recipe?

Fresh cherries are best, especially when theyโ€™re in season, juicy, and full of flavor. But you can make a cherry galette with frozen cherries or even canned cherries. Just be sure to thaw and drain them well to avoid excess moisture in the galette.ย ย ย 

How do I stop my galette from getting soggy?

Dust the base of your dough with a polenta or almond meal before adding the filling. Itโ€™ll soak up excess cherry juices and add a subtle crunch without changing the flavor. The cornstarch in the filling also plays a key role. It helps thicken those lovely juices as the galette bakes, keeping the crust crisp.

How to store cherry galette?

Honestly, galettes rarely last long! But leftovers can be kept in an airtight container at room temperature for 2โ€“3 days.

Easiest, Tastiest Cherry Desserts

  • Cherry Puff Pastry Tart | Easy Cherry Danish Pastry
    Cherry Puff Pastry Tart
  • cherry jam recipe
    Cherry Jam Recipe
  • Easy Cherry Yogurt Popsicles
    Easy Cherry Yogurt Popsicles
  • Fresh Cherry Cake | Easy summer baking
    Fresh Cherry Cake

Half the joy of cooking is sharing it with others. Thatโ€™s why Iโ€™m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cherry galette as much as we do!

๐Ÿ“– Recipe

Cherry galette cut into 8 slices with a pie server.

Cherry Galette

Natasha Minocha
This cherry galette is a simple, rustic dessert that's bursting with summer sweetness! Buttery crisp crust filled with juicy fresh cherries, this delicious galette is a breeze to make!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Course Dessert
Cuisine French
Servings 8 Servings
Calories 271 kcal

Ingredients
 
 

  • 1.5 cup All- purpose flour
  • 3 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Butter, cubed and chilled I used salted butter
  • 4-5 tbsp Ice cold water

Filling

  • 2 cups Cherries, pitted and cut in half
  • 3 tbsp Granulated sugar
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 2 tbsp Polenta
  • 1 Egg, for egg wash
  • 1 tbsp Granulated sugar, for sprinkling on top Optional

Instructions
 

  • Combine the flour, sugar, and salt in a large bowl.
    1.5 cup (190g) All-purpose flour,3 tbsp Powdered sugar , 1/4 tsp Salt
  • Rub the cold butter into the mixture, using your fingertips.
    1/2 cup (120g) Butter, cubed and chilled
  • When it resembles large, coarse breadcrumbs,ย add in theย ice cold water, a tablespoon at a time.
  • Bring the dough together using your hands. Add an extra tablespoon or two of water to bind the dough, if needed. The dough will easily clump together in a ball. There is no need to knead the dough.
  • Bring it together in a disc. Flatten it a bit. Cover with cling wrap and refrigerate for at least an hour.
  • Preheat your oven to 180C. Line a baking tray with parchment paper.

Filling

  • Toss together the cherries, sugar, cornstarch, and vanilla extract.
    2 cups (400g)Cherries, pitted and cut in half, 3 tbsp Granulated sugar, 1 tbsp Cornstarch,1 tsp Vanilla extract
  • Lightly flour your work surface and roll out the dough into a 10" circle. Carefully lift it and place it on your parchment-lined baking tray.
    Gently fold the dough in quarters to lift it and unfold it on the prepared tray.
  • Sprinkle the polenta on the rolled out dough, leaving a 2" border around.
  • Arrange the cherries on top of the polenta. Fold the edges of the dough over the fruit to partially cover them.
    2 tbsp Polenta
  • Brush the crust with egg wash, sprinkle with sugar, and bake for 30-40 minutes, or until the crust is golden and the juices are bubbling.
    1 Egg, for egg wash,1 tbsp Granulated sugar, for sprinkling on top
  • Let it rest for at least 15 minutes. Serve warm or at room temperature. Enjoy!

Video

Notes

  • Make sure your ingredients for the pie crust are chilled. Cut butter into small cubes and freeze for a few minutes. The water for binding the dough should be ice cold. Cold ingredients inhibit gluten development and ensure the crust is tender and flaky.
  • Try not to handle the dough too much. Once you start adding the water, the dough will come together very quickly. Please do not knead the dough.
  • Don't add more water than necessary. The amount of water your dough will need will depend on how hot or humid your kitchen is. The dough should feel soft and hydrated. If you press it in your hand, it should hold. Add more water if it feels too crumbly or dry.
  • I like to sprinkle a couple of tablespoons of polenta on the rolled-out pastry dough so the cherry juices don't seep in too much and make it soggy. This is an optional step. You can also use almond meal or just leave this out.
  • Let the galette rest for 10-15 minutes before serving. This will allow the juices to settle.
  • The amount of sugar you will need in the filling will depend on how sweet or tart your cherries are.

Nutrition

Serving: 1 ServingCalories: 271kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 94mgPotassium: 105mgFiber: 1gSugar: 13gVitamin A: 412IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

More Irresistible Tarts & Crumbles Recipes

  • chocolate orange tart garnished with berries, orange zest, candied oranges on a white napkin.
    Chocolate Orange Tart
  • pecan tassies on a cake stand with a candle and pecans in the background.
    Pecan Tassies
  • Easy Chocolate Puff Pastry Braid
    Easy Chocolate Puff Pastry Braid
  • Easiest Vegan Apple Crisp Recipe
    Easiest Vegan Apple Crisp Recipe
6 shares

Reader Interactions

Comments

  1. sarah michelle says

    June 28, 2021 at 10:14 pm

    5 stars
    This was so good, love the crust recipe. Thanks!

    Reply
    • Natasha Minocha says

      July 01, 2021 at 12:33 pm

      Thanks so much, Sarah! xx

      Reply
  2. Joey says

    June 25, 2021 at 12:30 am

    5 stars
    Made this today, turned out amazing! Going to try with blueberries over the weekend too since we've just got a bunch!

    Reply
    • Natasha Minocha says

      June 25, 2021 at 12:34 am

      Yay I am so glad to hear that, Joey! Blueberries would be soo good, do tell me how that goes ๐Ÿ™‚

      Reply
5 from 2 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

New-Cover-4-1024x934

Iโ€™m Natasha! Iโ€™m a self-taught baker and cook, sharing easy, fuss-free recipes that anyone can make with confidence. From breads and cookies to decadent desserts to simple meals, I hope youโ€™ll find your next favorite recipe here.

More about me โ†’

subscribe + receive

My 5 Most Viral Recipes


Popular Recipes

  • mushroom quiche on a platter with ingredients in the background.
    Mushroom Quiche
  • chocolate fudge squares stacked on top of each other on small plate.
    Chocolate Fudge With Condensed Milk
  • Easiest Homemade Cream Cheese | Homemade Cream Cheese Recipe
    Easiest Homemade Cream Cheese
  • Cinnamon Bread Pudding
    Cinnamon Bread Pudding
  • Korean Corn Cheese in a cast iron skillet.
    Korean Corn Cheese Recipe
  • Best Condensed Milk Bread Rolls (Soft & Fluffy)
    Best Condensed Milk Bread Rolls (Soft & Fluffy)

No-Bake Desserts

  • avocado chocolate mousse in a glass cup with 2 spoons on the side.
    Avocado Chocolate Mousse
  • Easy Lemon Tiramisu Recipe
    Easy Lemon Tiramisu Recipe
  • Mango Float Recipe
    Mango Float Recipe
  • Frozen Yogurt Bark
    Frozen Yogurt Bark - Easy Summer Recipe
  • Strawberry Tiramisu | Eggless Alcohol-free Strawberry Tiramisu Recipe
    Strawberry Tiramisu
  • Peanut butter Rice Krispie squares cut into pieces on parchment paper.
    Peanut Butter Rice Krispie Squares

See More No-Bake Desserts โ†’

Footer

โ†‘ back to top

subscribe + receive

My 5 Most Viral Recipes


Tashaโ€™s Artisan Foods

About

Work With Me

Connect With Me

Browse Recipes

Desserts
Snacks
Breads
Cakes
Baking Guides

Published with WordPress

PRIVACY POLICY

COPYRIGHT ยฉ 2025 TASHA'S ARTISAN FOODS

6 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.