Fresh cherries and yellow peaches baked inside a homemade flaky pie crust makes a fruit galette just as delicious, but a bit easier than pie. A rustic tart that doesn’t need a pie dish or a top crust. It’s almost like a dessert pizza and every bite is bursting with summer fruit.
This Recipe is Sponsored by Starr Ranch Growers. All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
To share this recipe with you, I partnered with Starr Ranch Growers to showcase their delicious sweet dark cherries. Grown in the Pacific Northwest these sweet cherries are bursting with flavor. Ripe between June and August these juicy, sweet, and firm all purpose cherries are perfect for summer baking.
Starr Ranch Growers takes pride in growing, packing, and shipping process the freshest and highest quality fruit to your home. Orchards owned by passionate farming families ensures that the cherries you purchase are the best in premium fruit.
What is a Cherry Galette?
A hand shaped French dessert that is assembled by rolling out pastry dough into a large circle, covering the center with your favorite fruit, and then folding the edges of the dough inward overlapping the fruit. The galette is then baked on a flat baking sheet instead of inside a pie pan.
Ingredients You Will Need
Do you love the smell of warm pie cooling on the counter? Do you love hot fruit desserts topped with scoops of melting ice cream? If yes, then we are definitely on the same page.
Homemade Pie Crust
I can’t emphasize the need for homemade pie dough over store bought dough for this recipe enough. Its doesn’t take that long to bring together and the tastes far outweighs the extra effort. My recipe makes enough for a double 9 inch pie crust, but you will use the whole amount for one galette crust.
I prefer a thicker crust when making a galette to support the weight of the fresh fruit. Add a little egg wash and sprinkle the crust with turbinado and/or sparkling sugar for a little sweet crunch.Once cooled you can even hand hold a slice like a piece of fruit pizza.
Starr Ranch Growers dark red cherries fresh from Washington State, Sweet cherries range from a bright red to a deep mahogany red when ripe and have an amazingly sweet flavor. I could just sit on the floor and eat them by the handfuls. To save time removing the pits, I suggest purchasing a cherry pitter.
Fresh Yellow Peaches
Summer’s quintessential yellow peach are distinguished by their fuzzy skin with pink, red, and gold tones. Well rounded flavor profile balanced with sweet and tart to give the most ‘peachy’ flavor. I choose not to peel the skin from my peaches, but thats totally optional. Choose peaches that give slightly when gently pressed with your fingertips. If they are too firm, let them ripe some before slicing for the best flavor.
I’ve used several types of sugar in this recipe. A mixture of granulated and brown sugar to add sweetness to the fruit when baking. Then I topped the crust with coarse turbinado and sparkling sugar for a little sweet crunch on the outer rim of the galette crust.
Vanilla and Almond Extract
A lot of fruit recipes pair with lemon, however I love added almond extract to any recipe containing fresh cherries. The mixture of pure vanilla and almond creates a soft richness to the fruit without increasing any tartness.
TIPS FOR MAKING A PEACH GALETTE
- Make your galette dough first, then flatten into a disc, wrap in plastic wrap and refrigerate.
- Have your cherries and peaches pitted. Then slice the cherries in half and the peaches into ¼ inch slices. Feel free to peel your peaches, if you’re not a fan of the skin. Just remember when it bakes it gets nice and soft.
- Place the dough on a lighlty floured surface and roll out to 13-15 inch circle. This should make the thickness fall around ⅛-¼ inch. Too thin and the crust will tear, too thick and there won’t be room for all the fruit!
- Sprinkle a thin layer of coconut flour in the center of your rolled out dough leaving 1 ½ inch border bare. This technique will help absorb some of the fruit juices and keeps your crust from getting soggy as the galette bakes.
- Arrange the fruit across the coconut flour in even layer.
- Fold up the edges of the crust over the fruit, creating pleats as you go.
- Use a pastry brush coated with cold water wherever you have a seem to help the dough stick to itself.
- After you paint the folded crust with a thin layer egg wash, sprinkle with turbinado and sparkling sugar crystals.
- Place galette on a silicone or double layered parchment paper lined large baking tray.
- Refrigerate the galette for about 20 minutes to firm the dough again before baking. Cold pastry dough will hold its shape in the hot oven. If it’s too soft the butter will leak out quickly.
- Bake your galette on the middle rack until golden.
- Allow to cool on the pan for 5-10 minutes. Slice and serve warm with ice cream.
How to store a fruit galette
Once the galette has completely cooled, cut into slices. Place the slices in an air tight container and refrigerate for up to 5 days of freshness.
- 2 ½ cups Starr Ranch Cherries stem and pit removed, halved
- 2 cups 2 medium-large yellow peaches pits removed and sliced
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
- 1 tablespoon coconut flour
- 1 large egg lightly beaten
- 1 teaspoon water
- turbinado and sparkling sugar to sprinkle on top
Homemade Pie Crust
- Make dough for galette crust following recipe instructions. Shape into a disc, wrap in plastic wrap and refrigerate for 30-45 minutes.
- Combine all purpose flour, brown sugar, granulated sugar, vanilla and almond extract in a large bowl. Whisk to mix and then add in the halved cherries and sliced peaches. Toss the fruit to evenly coat with the sugar mixture and set the bowl aside.
- Roll out the galette dough onto a lightly floured surface to a 13-15 inch circle. Place the dough onto a silicone baking mat or two pieces of parchment paper.
- Sprinkle center of the dough with the coconut flour.
- Arrange the cherries and peaches onto the dough in an even layer, leaving a 2 inch border of dough bare.
- Next, fold the edges of the dough inward slightly overlapping the fruit. Create folds or pleats as you work your way around the galette. This will create an open center with a “pizza crust” look. Use cold water in the creases to seal the dough seams with your fingertips.
- Stir the egg and water in a small bowl with a fork to create an egg wash. Use a soft pastry brush to lightly coat the folds of the dough. You can also use milk or cream if you prefer. then sprinkle with coarse sugar.
- Transfer the galette to the fridge to allow the dough to chill for 20 minutes before baking.
- Preheat the oven to 375 F (190 C), then transfer the galette still on the baking mat or parchment paper onto a large baking sheet.
- Bake on the center rack for 30-35 minutes until the crust is golden brown and the fruit juices are bubbling.
- Remove galette from the oven and place pan on wire rack for 5 minutes.
- Transfer galette by sliding parchment paper off the cookie sheet and directly onto the wire cooling rack to prevent further cooking the bottom crust.
- Slice and serve galette warm with ice cream.
- Cool completely before storing.