Go Back Email Link
–+ servings

Cherry Galette

Nicole Spiridakis
You could use this cherry galette recipe as a base for any number of fruit fillings — blackberry (and apple) or plums, and it will carry over well into fall fruit, too.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours 25 minutes
Chill Time 1 hour
Total Time 8 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 319 kcal

Ingredients
  

For the Crust

  • ¾ cup spelt flour
  • ½ cup almond flour
  • ½ teaspoon fine sea salt
  • 1 tablespoon maple syrup
  • ¼ cup cold olive oil , or coconut oil
  • ¼ cup cold buttermilk , or ice water

For the Filling

  • 3 cups pitted cherries , about 1 pound
  • 1 teaspoon lemon juice
  • 1 tablespoon tapioca flour
  • ¼ teaspoon ground ginger
  • ⅓ cup honey

Instructions
 

  • Make the crust: In a large bowl, whisk together the flours and salt. Stir in the honey. With a fork, work the oil in, whisking and stirring until the mixture resembles a coarse meal. Stir in the buttermilk and gather the dough together into a ball, wrap in plastic wrap, and let rest in the fridge for at least an hour (dough will keep in the fridge for 3 days or in the freezer for 3 months).
  • Make the filling: Place the cherries in a large bowl, and add the salt, lemon juice, tapioca, ginger, and honey. Stir gently to combine.
  • Heat oven to 400℉. Remove dough from fridge and gently roll out into a 9-inch circle. Line a rimmed baking sheet with parchment paper, and place the dough on the parchment.
  • Pile the filling into the center of the dough. Working quickly, and being as gentle as possible, gather the edges of the dough toward the center of the fruit, pinching and sealing as much as you can. I find my galettes are usually messy, and that’s OK!
  • Place in the oven and bake for 40-45 minutes, until filling is bubbly and crust is lightly browned. Remove from oven and let cool on baking sheet until room temperature (fruit will set as is cools).

Notes

To make gluten-free: Substitute ½ cup gluten-free oat flour + ¼ cup sweet rice white flour + ½ cup almond flour for the spelt fliour.

Nutrition

Calories: 319kcalCarbohydrates: 30gProtein: 2gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 1mgSodium: 155mgPotassium: 144mgFiber: 3gSugar: 20gVitamin A: 46IUVitamin C: 4mgCalcium: 72mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!