Cherry Galette

5 from 1 vote

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.

Prep Time15

Cook Time7 25

Chill Time1

Total Time8 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 319kcal

Author: Nicole Spiridakis

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