Description
This Rustic Cherry Galette is a delightful, flaky pastry filled with sweet and tangy cherries, enhanced with fresh lemon and orange zest. Perfectly golden and topped with slivered almonds and a sprinkle of sugar, this galette combines a buttery crust with juicy fruit for a charming, rustic dessert that’s easy to make and sure to impress.
Ingredients
Filling
- 2 cups (500g) cherries, washed and pitted
- 1 lemon (juice + zest)
- 1 orange zest
- 3-4 Tablespoons granulated brown sugar
Crust
- 1 1/2 cup (190g) all-purpose flour
- 3 Tablespoons (45g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, diced
- 1/4 cup (60 ml) ice water, plus more as needed
Toppings
- 1 egg, beaten
- 1/4 cup (40g) slivered almonds
- 2 Tablespoons granulated sugar
Instructions
- Prepare the filling. In a large bowl, combine the pitted cherries with brown sugar, freshly squeezed lemon juice, lemon zest, and orange zest. Toss everything together thoroughly to coat the cherries evenly, then set the mixture aside to develop flavor.
- Make the crust. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut the cold, diced unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse, pea-sized crumbs. Gradually add the ice-cold water, gently kneading the dough a few times in the bowl until it begins to come together. Form the dough into a ball, then flatten it into a thick disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to chill and firm up.
- Preheat the oven. Set your oven to 425°F (200°C) and line a large baking tray with parchment paper. This ensures the galette bakes evenly and doesn’t stick to the tray.
- Roll out the dough. On a lightly floured surface, roll the chilled dough disk into a 12-inch circle. Trim the edges to create a clean, even border if needed. Carefully transfer the rolled-out dough onto the prepared baking sheet.
- Assemble the galette. Spoon the cherry filling into the center of the dough, avoiding excess juice to prevent sogginess. Leave a 2 to 3-inch border of dough around the edges. Fold the edges over the filling, gently pleating and overlapping the dough to contain the fruit, pressing slightly to seal the edges.
- Add toppings and bake. Brush the folded crust with the beaten egg to give the galette a shiny, golden finish. Sprinkle the slivered almonds and granulated sugar evenly over the crust. Bake in the preheated oven for about 35 minutes, or until the crust turns golden brown and crisp. Remove from the oven and allow to cool before slicing and serving.
Notes
- Make sure to avoid adding the cherry juice when spooning the filling onto the dough to keep the crust from getting soggy.
- Chilling the dough for at least an hour helps develop a flakier crust.
- If the crust edges brown too quickly, you can cover them loosely with foil halfway through baking.
- Serve the galette slightly warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
