Sour Cherry Galette Delight

Alright, let’s talk about pie’s cooler, less high-maintenance cousin: the galette. Specifically, this Sour Cherry Galette Delight. Think of it as a fancy-pants dessert that absolutely does not require fancy-pants skills. It’s basically a rustic, free-form tart that looks impressively difficult but secretly involves minimal effort. Why should you try it? Because it’s got that perfect sweet-tart thing going on, it screams “homemade” without actually making you want to scream, and honestly, who doesn’t need another excuse to eat fruit and butter?

My husband, bless his heart, is usually my biggest fan… or my biggest critic, depending on how many dishes I’ve left in the sink. The first time I made this galette, I was feeling extra Martha Stewart-y, so I pulled out some fancy French linen for photos. He walked in, took one look at my perfectly imperfect creation, and asked, “Oh, is that pizza?” My kids, meanwhile, just immediately started picking out the cherries, leaving a trail of sticky red juice and discarded crust fragments in their wake. So much for my artisanal moment. At least they ate it, right? And I got to eat the adult slices that still had all the fruit. Win-win, if you ask me.

Time-Saving Hacks

* Store-Bought Crust is Your BFF: Don’t even pretend you have time to make your own from scratch every time. Pillsbury, Marie Callender’s, whatever’s on sale. Your secret is safe with me.
* Pre-Pitted Cherries: If you can find them frozen, grab ’em. Pitting fresh cherries is a whole vibe, but sometimes that vibe is “I’d rather watch paint dry.”
* Parchment Paper is Your Other BFF: Bake on parchment. It makes cleanup a breeze and prevents stickage. You’ll thank me when you’re not chiseling burnt sugar off your baking sheet.
* No Fancy Rolling Pin? No Problem: A wine bottle, a sturdy can, or just your hands. Seriously, uneven thickness just adds to the “rustic charm.”
* One Bowl for Filling: Don’t dirty extra dishes. Toss your cherries, sugar, and whatever else right in the bowl you’re serving from, or just dump it all on the crust and mix it with a spoon. Efficiency!

Serving Ideas

This galette is a star on its own, but we can make it even more of a divo.
* Vanilla Bean Ice Cream: Is there any other way? The cold, creamy vanilla against the warm, tart cherries is peak dessert experience. Don’t skimp.
* A Dollop of Whipped Cream: Homemade if you’re feeling ambitious (i.e., you have a stand mixer and don’t mind a minor splatter zone), or canned if you’re a realist. No judgment here.
* Powdered Sugar Dusting: Just a light snow shower to make it look fancy. It also helps hide any imperfections. Shhh.
* A Strong Cup of Coffee: For when you need a little pick-me-up after all that “hard work” baking.
* Wine: If the kids drove you absolutely nuts all day, pairing this with a crisp rosé or a light-bodied red is basically medicinal.

What to Serve It With

Your favorite fork, a scoop of vanilla ice cream, and zero apologies.

✔Tips & Mistakes

* Don’t Overfill: This isn’t a pie, it’s a galette. Keep the fruit pile relatively low in the center so you have enough crust to fold over. Otherwise, you’ll have a volcanic eruption of cherry lava.
* Drain Your Cherries: If using frozen, thaw them and drain off some of that extra liquid. Too much moisture means a soggy bottom, and nobody wants that.
* Chill the Dough: If your dough is being a diva and tearing, pop it in the fridge for 10-15 minutes. Cold dough is happy dough.
* Embrace the Leak: Sometimes a little cherry juice leaks out and caramelizes on the parchment. That’s not a mistake; it’s a bonus crispy, chewy, sweet-tart candy bit. Grab it. Eat it.
* Egg Wash for the Win: Brushing the crust with an egg wash (egg yolk + a splash of water) gives it that gorgeous golden sheen. Skip it if you’re feeling lazy; it’ll still taste good, just won’t be as Instagrammable.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. For this galette, try different fruits: peaches, apples, mixed berries. Add a sprinkle of cinnamon or almond extract to the filling. And if you’re out of lemon zest, a tiny splash of apple cider vinegar can brighten the fruit too!

Frequently Asked Questions

Sour Cherry Galette Delight

This delightful sour cherry galette has a flaky crust and a luscious filling, perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 cups all-purpose flour plus extra for dusting
• ▢ 0.5 cups unsalted butter chilled and diced
• ▢ 0.25 cups granulated sugar
• ▢ 1 tsp salt
• ▢ 3 tbsp cold water additional as needed
• ▢ 3.5 cups fresh sour cherries pitted and halved
• ▢ 2 tbsp cornstarch
• ▢ 0.5 tsp vanilla extract
• ▢ 1 egg beaten egg for egg wash

Instructions

Preparation Steps

• In a large bowl, combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs.
• Gradually add cold water, stirring until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 20 minutes.
• Preheat the oven to 375°F (190°C).
• In another bowl, mix the cherries, cornstarch, and vanilla extract until well combined.
• On a floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet.
• Spoon the cherry mixture into the center of the dough, leaving a 2-inch border. Fold the edges over the filling.
• Brush the edges with the beaten egg. Bake for 35-40 minutes or until golden brown.
• Let the galette cool slightly before slicing and serving warm.

Notes

For a twist, serve with a scoop of vanilla ice cream for added creaminess.