Summer is the perfect time for galettes. They are super easy to prepare and with all the fruits and berries in summer you got so many options. This one here is made with loads of fresh cherries and to make it look fun, it got the shape of a little star – hence the name Cherry Star Galette. Something different for a change ;) I could have also made a rectangle, but a star just looks better in this case ;P

Of course, the star shape is not completely random here. If you’ve been here more than once you might have noticed that I like American recipes. The whole blog actually started with American baking recipes back in 2014. Cupcakes, cakes, cookies, and stuff like that. All things I tried during a longer stay in the US and wanted to collect in one place and maybe show ’em to the world ;) Because of my affection for America, I actually have quite some recipes from there and also recipes that are perfect for American holidays like Thanksgiving or Independence Day. Like this little galette in star shape here ;)
The American flag was somehow the inspiration for this sweet treat, but instead of 50 stars, I made only one. You know… did not have the time to make all of them ;P Not sure though if it’s now 50 or 51 stars. I heard that the District of Columbia is now also a state? Maybe you know more? Tell me in the comments if you have some information.

Anyway. Celebrations, states, and all that aside – you can make this delicious cherry galette all summer long with fresh cherries from the market (or frozen ones in winter). The recipe works just as well with blueberries, strawberries, apples, peaches, etc. There is no need to adjust anything in the recipe except for the fruits/berries – all other ingredients can stay the same. One (recipe) ring to rule them all… or something like that ;P
If you like the small (or larger) French galettes you should take a look at some of my other galette recipes. I got quite a few already – not always sweet. Galettes work well with savory toppings. Maybe one of them could be your next dinner:
INGREDIENTS / ZUTATEN
(4 servings)
For the dough:
1 cup (130g) all-purpose flour
1 tsp. xylitol or sugar
1/4 tsp. salt
1/3 cup (75g) cold butter
2-3 tbsp. ice water, plus more if needed
For the topping:
12.3 oz. (350g) fresh sour cherries, pitted
2 tbsp. xylitol or sugar
1 tsp. lemon juice
1/2 tsp. vanilla extract
1 tbsp. cornstarch
1 egg yolk for brushing
some coarse raw sugar (optional)
(4 Portionen)
Für den Teig:
130g Mehl (Type 550)
1 TL Xylit (oder Zucker)
1/4 TL Salz
75g kalte Butter
2-3 EL Eiswasser, plus ggf. etwas mehr
Für den Belag:
350g frische Sauerkirschen, entsteint
2 EL Xylit (oder Zucker)
1 TL Zitronensaft
1/2 TL Vanille Extrakt
1 EL Speisestärke
1 Eigelb zum Bestreichen
etwas grober Rohzucker (optional)

DIRECTIONS / ZUBEREITUNG
1. Add the flour, xylitol (or sugar), and salt to a bowl and mix to combine. Add the cold butter into small pieces and cut it into even smaller pieces with a pastry blender* – the mix should almost look like coarse sand. Add some ice water and mix in. Knead until the dough comes together. If the dough still seems too try, add some more water. Be careful not to add too much water – the dough should not feel overly sticky. Wrap in plastic wrap and place in the fridge for about 2 hours.
2. Wash and dry the cherries, pit them, and add them to a bowl. Add the xylitol (or sugar), lime juice, vanilla extract, and cornstarch and mix until well combined. Set aside.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Roll out the dough directly on the baking parchment into a large circle, then cut it into a pentagon. Make a cut in the middle of each side with a depth of about 0.4 inches (1cm). Place the cherries in the center, then fold the tips of the pentagon towards the center. The folding should create a five-pointed star. Press the dough down a bit to close any gaps and brush with some beaten egg yolk. If you like, you can sprinkle some coarse cane sugar over the edges and cherries and then bake the galette for about 30-35 minutes. The cherries should be bubbling and the edge of the galette should have a nice golden brown color. Remove from the oven and allow to cool slightly. Serve with vanilla ice cream or some whipped cream, if desired.
1. Mehl, Xylit (oder Zucker) und Salz in eine Schüssel geben und vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* in noch kleinere Stücke schneiden – die Mischung sollte fast wie grober Sand aussehen. Etwas Eiswasser dazugeben, unterrühren und dann alles verkneten, bis der Teig langsam zusammenhält. Sollte der Teig noch etwas trocken wirken, etwas Eiswasser dazugeben – der Teig sollte allerdings am Ende auf keinen Fall klebrig sein, also nicht zu viel Wasser hinzufügen. Teig in Klarsichtfolie einschlagen und für etwa 2 Stunden in den Kühlschrank legen.
2. Die Kirschen waschen, trocknen und entsteinen. In eine Schüssel geben und mit dem Xylit (oder Zucker), Zitronensaft, Vanille Extrakt und Speisestärke vermischen und zur Seite stellen.
3. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Den Teig direkt auf dem Backpapier zu einem großen Kreis ausrollen, dann zu einem gleichseitigen Pentagon (Fünfeck) zuschneiden. Die Seiten des Pentagons mittig etwa 1cm (0.4 inches) einschneiden. Die Kirschen in die Mitte setzen und dann die Ecken des Pentagons zur Mitte falten. Durch das Falten sollte ein fünfstrahliger Stern entstehen. Den Rand etwas festdrücken, damit eventuelle Lücken geschlossen werden und dann mit verquirltem Eigelb bestreichen. Wer mag, kann noch etwas groben Rohrzucker über den Rand und die Galette streuen und dann für etwa 30-35 Minuten backen – die Kirschen sollten blubbern und der Rand der Galette eine schöne goldbraune Farbe bekommen haben. Aus dem Ofen holen und etwas abkühlen lassen. Nach Belieben mit Vanilleeis oder etwas Schlagsahne servieren.


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Here is a version of the recipe you can print easily.
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Cherry (Star) Galette
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 03:00
- Yield: 4 1x
- Category: Galettes
- Cuisine: France
- Diet: Vegetarian
Description
A delicious and really easy-to-make sweet treat in summer: a simple Cherry Star Galette. Perfect to celebrate the 4th of July ;)
Ingredients
For the dough:
1 cup (130g) all-purpose flour
1 tsp. xylitol or sugar
1/4 tsp. salt
1/3 cup (75g) cold butter
2–3 tbsp. ice water, plus more if needed
For the topping:
12.3 oz. (350g) fresh sour cherries, pitted
2 tbsp. xylitol or sugar
1 tsp. lemon juice
1/2 tsp. vanilla extract
1 tbsp. cornstarch
1 egg yolk for brushing
some coarse raw sugar (optional)
Instructions
1. Add the flour, xylitol (or sugar), and salt to a bowl and mix to combine. Add the cold butter into small pieces and cut it into even smaller pieces with a pastry blender – the mix should almost look like coarse sand. Add some ice water and mix in. Knead until the dough comes together. If the dough still seems too try, add some more water. Be careful not to add too much water – the dough should not feel overly sticky. Wrap in plastic wrap and place in the fridge for about 2 hours.
2. Wash and dry the cherries, pit them, and add them to a bowl. Add the xylitol (or sugar), lime juice, vanilla extract, and cornstarch and mix until well combined. Set aside.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Roll out the dough directly on the baking parchment into a large circle, then cut it into a pentagon. Make a cut in the middle of each side with a depth of about 0.4 inches (1cm). Place the cherries in the center, then fold the tips of the pentagon towards the center. The folding should create a five-pointed star. Press the dough down a bit to close any gaps and brush with some beaten egg yolk. If you like, you can sprinkle some coarse cane sugar over the edges and cherries and then bake the galette for about 30-35 minutes. The cherries should be bubbling and the edge of the galette should have a nice golden brown color. Remove from the oven and allow to cool slightly. Serve with vanilla ice cream or some whipped cream, if desired.
Notes
Enjoy baking!
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