Fresh peach and cherry galette with a homemade flaky pie crust just as delicious, but a bit easier than a whole 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.

Open face galette filled with cherries and peaches.

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.

Bag of dark red cherries pouring out onto a table with sliced peaches.

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.

Fresh Cherries

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.

Fresh cherries and sliced yellow peaches in plates on linen covered table.

Sugar

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.

Unbaked pie crust on parchment paper filled with sliced cherries and peaches.

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 salted honey ice cream or homemade peach ice cream.