Boasting the perfect flaky, buttery pie crust and a juicy cherry filling, these cherry galettes will have you coming back for seconds… and thirds. Plus, they’re dead easy to make and gluten free!
I’ve been making the most of the cherry season this year. Just a short while ago, I posted a wonderful recipe for a cherry pie, and if you missed it: go check it out, it’s AMAZING. Out of all the summer produce, cherries are one of my favourites.
It’s no surprise then, that I’m here again with another gem of a cherry recipe – this time: cherry galettes. A rustic take on a cherry pie, which doesn’t require a pie dish, a lattice or even a crimped edge.
Basically it’s a chill, no-fuss version of cherry pie, with all the buttery flakiness of the pie crust and all the juicy deliciousness of the cherry filling… just without the small fussy details that might scare you away from making a lattice-topped pie. (Although, as I’ve told you in the cherry pie post – there’s nothing scary about making pie.)
While I’m a die-hard classic pie fan, galettes have a special place in my heart. With their frilly edges and open-faced filling, they’re upfront about what they’re bringing to the table: a whole lotta delicious cherry goodness, that’s just begging to be served with a generous scoop of ice cream (or three).
And if you’re chronically indecisive as yours truly, then the decision between one large or many small galettes will be a difficult one to make. But don’t worry – I’m making your life easier by providing you a recipe that gives you both: one large and 4 small galettes.
(Or 2 large or 8 small ones… you know, maths.)
Before we get to the bits and bobs of making these wonderful galettes – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
How to make the perfect flaky gluten free pie crust
The ingredients for the pie crust are all the usual suspects, and you probably have all of them in your pantry already! (For the full recipe, including the ingredient quantities, scroll down to the bottom of the page.)
- plain gluten free flour blend
- coconut flour (can be omitted, but gives the crust an extra crispness)
- xanthan gum
- a pinch of salt
- cold unsalted butter, cut into ~1/2 inch cubes
- ice cold water + vinegar mixture
And to make the pie crust:
- Mix all the dry ingredients together.
- Work the butter into the dry ingredients – I have found that simply just squashing the butter cubes into flat discs between your fingers works best for the perfectly flaky pie crust. You don’t need to work the butter any more than that. Just squash each butter cube, and that’s it!
- Add a few tablespoons of the water+vinegar mixture, until the dough comes together in a ball.
- Refrigerate for at least 1 hour.
How to make cherry pie filling
The cherry pie filling is made up of only 5 ingredients:
- de-stoned and halved cherries
- a squeeze of lemon juice
Nice and simple and delicious. The simplicity of the filling allows the cherries to really shine through, while the vanilla and lemon juice give it an additional boost of flavour and freshness.
And to make the cherry pie filling… you just mix all the ingredients together. So. Simple.
How long do you bake cherry galettes?
Once the cherry galettes are assembled, I like to refrigerate them for at least 30 minutes to 1 hour before baking them. This sets the butter in the pie crust, ensuring it holds it shape and also preventing the butter from leaking out of the pastry.
For both the large and the small cherry galettes, the optimal baking time is 20 minutes at 390 ºF (200 ºC), followed by a further 20 – 25 minutes at 355 ºF (180 ºC). This ensures the galettes are baked all the way through, with a perfectly golden pie crust (and no soggy bottom).
The cherries in the baked galettes aren’t mushy at all – instead, they still have just enough bite to them to make for a wonderful eating experience. If you want the cherry filling to be a bit softer, you can prolong the baking time by 5 minutes or so. In that case, I recommend covering the galette with a sheet of aluminium foil (shiny side up) to prevent it from browning too much.
Are cherry galettes best served hot or cold?
While these cherry galettes are delicious at any temperature, they are at their very best when they’re still warm, served with a generous scoop of vanilla ice cream on top.
There’s a special kind of magic in a piece of warm cherry galette, with the ice half-melted from the heat, the pastry perfectly flaky and buttery, the cherries juicy and bursting with flavour.
I hope you love this recipe as much as I do. Enjoy.
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Cherry Galettes (Gluten Free)
For gluten free pie crust:
- 1 cup (240 mL) cold water
- 2 tbsp apple cider vinegar
- 2 1/2 cups (300 g) plain gluten free flour blend (I've used Doves Farm Freee plain gluten free flour, which doesn't contain added xanthan gum)
- 1/2 cup + 1 tbsp (60 g) coconut flour (you can substitute this with an equal weight of gluten free flour)
- 1 1/4 tsp xanthan gum (omit if your gluten free flour blend contains added xanthan)
- pinch of salt
- 2 tbsp (25 g) caster/superfine sugar
- 2 1/8 sticks (240 g) cold unsalted butter, cut into ~1/2 inch cubes
For cherry filling:
- 4 cups (~600 g) de-stoned and halved cherries
- 1/2 - 3/4 cup (100 - 150 g) caster/superfine sugar (depending on how sweet you would like the filling to be)
- 4 tbsp (30 g) cornstarch
- 4 tbsp lemon juice
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- ~1 tbsp (15 g) cold unsalted butter, cut into small pieces
You will also need:
- 1 medium egg, lightly whisked for egg wash
- 1 tbsp granulated sugar for sprinkling before baking
For gluten free pie crust:
- In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
- Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.
- Add the butter and toss it in the flour until all butter pieces are covered with it.
- Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
- Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need about 14 – 16 tbsp of water.The dough at the end should be only just coming together. If it looks a bit "shaggy" and like it wants to crack, that's to be expected and perfectly OK.
- Shape the pie dough into a disc (if needed, knead it slightly so it holds together – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
For cherry filling:
- Mix all cherry filling ingredients together until evenly distributed.
- Set aside until needed.
Assembling the cherry galettes:
- Line a baking sheet with greaseproof/baking paper.
- Remove the pie dough from the fridge and roll it out to a thickness of about 2-3 mm. For the large galette, cut out a circle about 10 inches (25 cm) in diameter, for small galettes about 6 inch (15 cm) in diameter. This recipe makes 2 large, 8 small or 1 large + 4 small galettes.I recommend rolling out the pie dough between two pieces of parchment paper or cling film.
- Arrange the cherry filling in the middle of each galette, and ensure you leave a 1 – 2 inch edge around the filling (depending on how much pastry you want to fold back over the filling once you shape the galette). You will need ~3 cups of the filling for a large and ~3/4 cup of the filling for a small galette.I recommend assembling the galettes on the greaseproof/baking paper (and the baking sheet) you intend to bake them on. Especially the large galette is tricky to move once assembled.
- Fold the pie crust edges over the filling.
- Freeze the prepared galettes for 15 to 30 minutes. This sets the butter and ensures that the galettes keep their shape in the oven.
- While the galettes are freezing, pre-heat the oven to 390 ºF (200 ºC).
- Just before baking, brush any exposed pie crust with the egg wash and sprinkle with sugar.
- Bake the galettes in the pre-heated oven at 390 ºF (200 ºC) for 20 minutes and then reduce the oven temperature to 355 ºF (180 ºC) and bake for a further 30 minutes, or until the pie crust is a golden brown colour. If the edges start browning too quickly, cover them with aluminium foil. (Take a square of aluminium foil that is slightly larger than the galette diameter and cut out a circle with a diameter that is ~3/4 that of the galette – use the remaining aluminium foil to cover the galette edges).NOTE: To additionally prevent a soggy bottom on the galettes, you can pre-heat a baking sheet in the oven, and then transfer the galettes (with the greaseproof/baking paper) onto the hot baking sheet. This will start baking the bottom of the galettes straight away, ensuring an extra crisp, golden brown bottom crust.
- Allow to cool and enjoy! (Or eat warm, with a scoop of ice cream.)
- The gluten free cherry galettes keep well covered in cling film (or in a closed container) in a cool dry place for about 3 days.