Galettes are extremely delicious and super easy to prepare. This simple (Summer) Cherry Galette is no exception to that rule. It’s the perfect sweet dessert in summer when cherries are in season. There’s nothing better than a slice of a galette like this with a scoop of vanilla ice cream on top… accompanied by an iced coffee. The perfect combination!
Galettes are really easy to make. The dough requires only a few ingredients and can be done in minutes. You have to let the dough rest for a while, though, but we don’t count that as part of the preparation time. Getting the cherries ready takes longer than preparing the dough – even with modern kitchen technology, pitting cherries still takes a while. ;P
Once you’ve pitted each cherries, all you have to do is mix them with sugar, cornstarch, and some vanilla extract, and you’ve got the topping for the galette ready to go. As a little bonus, this galette has some ground almonds added as well. A little extra flavor never hurts, right? Those ground almonds are optional, though. If you don’t have ground almonds, or are allergic to them, you don’t have to use them.
The perfect galette dough is buttery, crispy, and flaky when baked. To achieve this consistency, you have to be a little careful when preparing it. The dough should not get too warm, and you should not add too much liquid. The recipe calls for 2-3 tablespoons of ice water – in most cases, 2 tablespoons are already enough. As soon as the dough sticks together, you added enough water. A dough like that should never feel moist.
The ice water already gives a hint that the dough should not get too warm. If this dough gets warm, the butter will soften and fuse with the flour. Nothing you want to happen. Ideally, the butter in this dough should be evenly distributed throughout the dough – similar to puff pastry, but not quite as extreme. The moisture from the butter evaporates during baking, leaving behind small hollow spaces that make the dough flaky.
You can use this galette dough to make many types of galettes. Almost any type of fruit or berry can be used for galettes. You just need to be careful in case the fruit/berries release a lot of liquid. If that happens, the galette can quickly become unsightly, because bubbling juices can spill all over the place. However, you can counteract this with some cornstarch (what we did here as well). The starch absorbs liquid that escapes from fruit/berries and thickens it. Easy-peasy.
A little side note – baked fruit and berries do really look nice when coming out of the oven. They are bubbly and shiny. However, if the galette (or any other bake with fruit/berry topping) has been sitting for a while, this can change quickly. The topping tends to look dried up/out and not quite as appealing after a while. To make sure your fruit/berries look good for a long time, simply spread some jam on top after baking. You don’t need much, just a thin layer. Cherry jam goes well with the cherries here, but for other types of fruit/berries you can use apricot jam, for example. It’s quite universal in and goes well with almost all types of fruit. ;)
We got a few more galette recipes here on the blog. The selection is small but excellent. ;) One of our favorite galettes is our Cherry Star Galette. Cherries play the leading role there too, but the »look« of the galette is slightly different to the one here. You can probably see that quite well in the photo…
No less delicious and certainly no less beautiful is our Easy Strawberry Galette. Easy to prepare and really tasty. With a little vanilla ice cream on top, this galette is also an absolute highlight for a coffee date with the family or friends!
INGREDIENTS / ZUTATEN
(8 servings)
For the dough:
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup (120g) cold butter
2-3 tbsp. ice water
For the cherry filling:
21 oz. (600g) fresh cherries, pitted
1/4 cup (50g) sugar
1/4 cup (30g) cornstarch
1 tsp. vanilla extract
1.8 oz. (50g) ground almonds
1 medium egg yolk (plus some water) for brushing
some coarse brown sugar for sprinkling
some cherry jam for brushing
(8 Personen)
Für den Teig:
160g Mehl (Type 405)
2 EL Zucker
1/4 TL Salz
120g kalte Butter
2-3 EL Eiswasser
Für die Kirschfüllung:
600g frische Kirschen, entsteint
50g brauner Zucker
30g Speisestärke
1 TL Vanille Extrakt
50g Mandeln, gemahlen
1 Eigelb (M) plus etwas Wasser zum Bestreichen
grober brauner Zucker zum Bestreuen
etwas Kirschmarmelade zum Bestreichen (optional)
DIRECTIONS / ZUBEREITUNG
1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).
2. When the dough has cooled long enough, start preparing the filling. Wash, dry, and pit the cherries. Add them together with the sugar, cornstarch, and vanilla extract to a large bowl and mix to coat the cherries evenly.
3. Preheat the oven to 190°C (375°F). Place a large piece of baking parchment and lay it down on your work surface. Place the dough on top and roll out into a circle with a diameter of about 30cm (12 inches). Transfer the dough circle together with the baking parchment onto a baking sheet.
4. Sprinkle the ground almonds on the dough and press them down a bit. Place the cherries in the center, leaving a boarder of about 4cm (1.5 inches) around the edges. Next, fold the edges of the dough over the cherries towards the center. Mix the egg yolk with a bit of water and brush the edges with it. Sprinkle with some coarse brown sugar on top and bake the galette for about 35-40 minutes – or until the cherries are soft, and the crust got a nice golden brown color. If you want the cherries to stay shiny after baking, you can brush them with some additional cherry jam.
1. Mehl, Zucker und Salz für den Teig in einer Schüssel vermischen. Die kalte Butter dazugeben und mit einem Teigmischer* in etwa erbsengroße Stücke zerteilen. Das Eiswasser dazugeben (i.d.R. reichen hier 2 EL) und alles zu einem Teig verkneten, der gerade mal so zusammenhält. Es sollte sich auf keinen Fall feucht anfühlen. Den Teig in Klarsichtfolie einschlagen und etwa 1 Stunde (oder über Nacht) in den Kühlschrank legen.
2. Wenn der Teig ausreichend durchgekühlt ist, mit der Zubereitung der Füllung beginnen. Dazu die Kirschen waschen, trocknen und entkernen. Zusammen mit Zucker, Stärke und Vanille Extrakt in einer großen Schüssel vermengen – die Kirschen sollten gleichmäßig mit der Stärkemischung ummantelt sein.
3. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein großes Stück Backpapier auf die Arbeitsfläche legen. Den Teig darauf zu einem Kreis mit etwa 30cm Durchmesser ausrollen. Den Teig zusammen mit dem Backpapier auf ein Backblech ziehen.
4. Die gemahlenen Mandeln auf den Teig streuen und leicht andrücken. Die Kirschen in der Mitte verteilen und dabei einen Rand von etwa 4cm außen frei lassen. Anschließend die Teigränder über die Kirschen zur Mitte hin falten. Das Eigelb mit etwas Wasser verquirlen und die Ränder damit bestreichen. Die Ränder der Galette mit etwas grobem braunem Zucker bestreuen und dann für etwa 30–40 Minuten backen. Die Kirschen sollten weich sind und die Kruste eine schöne goldbraune Farbe bekommen hat. Wer mag, kann die Kirschen noch mit etwas Kirschmarmelade bestreichen, damit sie schön glänzen.
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Here is a version of the recipe you can print easily.
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Easy (Summer) Cherry Galette
- Prep Time: 00:20
- Cook Time: 00:40
- Total Time: 02:00
- Yield: 1 1x
- Category: Galettes
- Cuisine: France
- Diet: Vegetarian
Description
There is so much you can do with cherries – this delicious Cherry Galette is the perfect sweet treat for the whole family in summer. So good!
Ingredients
For the dough:
1 1/4 cups (160g) all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup (120g) cold butter
2-3 tbsp. ice water
For the cherry filling:
21 oz. (600g) fresh cherries, pitted
1/4 cup (50g) sugar
1/4 cup (30g) cornstarch
1 tsp. vanilla extract
1.8 oz. (50g) ground almonds
1 medium egg yolk (plus some water) for brushing
some coarse brown sugar for sprinkling
some cherry jam for brushing
Instructions
1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).
2. When the dough has cooled long enough, start preparing the filling. Wash, dry, and pit the cherries. Add them together with the sugar, cornstarch, and vanilla extract to a large bowl and mix to coat the cherries evenly.
3. Preheat the oven to 190°C (375°F). Place a large piece of baking parchment and lay it down on your work surface. Place the dough on top and roll out into a circle with a diameter of about 30cm (12 inches). Transfer the dough circle together with the baking parchment onto a baking sheet.
4. Sprinkle the ground almonds on the dough and press them down a bit. Place the cherries in the center, leaving a boarder of about 4cm (1.5 inches) around the edges. Next, fold the edges of the dough over the cherries towards the center. Mix the egg yolk with a bit of water and brush the edges with it. Sprinkle with some coarse brown sugar on top and bake the galette for about 35-40 minutes – or until the cherries are soft, and the crust got a nice golden brown color. If you want the cherries to stay shiny after baking, you can brush them with some additional cherry jam.
Notes
Get your bake on!
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