Mint Chocolate Cherry Galette (Grain-Free)

This Mint Chocolate Cherry Galette is the most decadent way to enjoy fresh cherries! It’s rich and chocolatey, with a grain-free crust, stuffed with sweet cherries and fresh mint, and drizzled with lots of melted dark chocolate!

When it’s fresh cherry season, you can bet I spend a small fortune on cherries, and I probably eat my weight in them too. What can I say? The season is short and these juicy little gems are like candy for me!

You can be sure there are other cherry recipes coming up on the blog this summer. But if you can’t wait for those, you can always check out this berry cherry kombucha sangria or this dark chocolate cherry french toast bake. Or you can hang tight while I share my latest cherry obsession – Mint Chocolate Cherry Galette!

Full disclosure, this one is definitely on the more decadent side, but I promise it’s worth it. It’s made with a gluten-free, grain-free crust, and despite what you might think, this galette is pretty easy to make.

What is a Galette?

A galette is a French pastry made with a simple dough, similar to ones you would use to make a pie or a tart. However, they’re easier to make than a pie or a tart, and more forgiving.

The edges of the pastry dough are folded up around a fruit (or even savoury) filling and the galette is simply baked on a sheet pan. No pie or tart pans required. And since galettes are supposed to look rustic, if cracks form in the crust or the filling starts to ooze out, that just adds to the rustic presentation. And a messy drizzle of chocolate and melting ice cream on top just makes them all the more inviting.

So grab your fork (no plates here!), and I’ll quickly run through how to make this one. Because you never know, you might need a special dessert for Canada Day or Fourth of July, which are just around the corner!

How to make Mint Chocolate Cherry Galette:

First, whisk together the almond and tapioca flours and coconut sugar in a bowl. Using a pastry cutter (also called a dough blender), cut in the cold butter until a crumbly mixture forms. It’s fine to have some small pieces of butter in the mixture, but make sure there are no big chunks remaining.

Using a fork, mix in the egg until a dough forms.

Shape the dough into a ball and then flatten into a disk that’s about 5 inches in diameter. Cover in plastic wrap and refrigerate for an hour.

While the dough is chilling, add the cherries, sugar, tapioca flour, vanilla and mint to a small bowl, and stir together to ensure all of the flour is incorporated.

Remove the dough from the plastic wrap and, on a sheet of parchment paper, roll out into a 10-inch round. Brush some of the egg wash on the rolled out dough and place the cherry mixture (including liquid) in the middle, leaving a 2-inch border.

Fold the border around the cherries. If the dough is a bit sticky, use the parchment paper to help lift the edges and fold. If the dough tears, just pinch it together with your fingers. The dough is very forgiving. Brush the dough with the egg wash and sprinkle on turbinado sugar. This creates a crispy crust.

Transfer the galette, with the parchment paper, to a baking sheet. Bake at 375F for about 35 minutes. The crust should be a deep golden brown and crispy. Remove from the oven and drizzle on melted dark chocolate. Let it cool slightly, and then slice and serve warm with ice cream (dairy or non-dairy). If you’re making it in advance, transfer the galette, parchment paper and all, to a wire rack to cool fully. Slice and store in an airtight container in the fridge.

Some tips for making Mint Chocolate Cherry Galette:

• Make sure your butter is cold. Otherwise, the dough may get too soft to work with. I also used unsalted butter, so if you use salted, keep in mind the crust may have a slightly salty taste.

• If you don’t have a pastry cutter, you can use a fork or your hands, or even a food processor.

• Don’t skip the step of chilling the dough as this makes the dough easier to roll out. If you’re pressed for time, you can pop the dough in the freezer for a few minutes. Just keep an eye on it so it doesn’t freeze.

• If you find the dough starting to stick to the rolling pin as you’re rolling it out, you can start pressing it out using your hands.

• This galette has a hint of mint, but if you’re not a fan, you can just leave it out.

If you make this Mint Chocolate Cherry Galette, I would love to hear what you think in the comments below. And for some tips and tricks for making galettes, I found the following articles helpful:

• How to Make Any Fruit Galette by The Kitchn

• Galette Common Mistakes by Bon Appetit

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Mint Chocolate Cherry Galette

★★★★★ 5 from 13 reviews

• Author: Leanne
• Prep Time: 75 minutes (includes time for dough to chill)
• Cook Time: 35 minutes
• Total Time: 110 minutes
• Yield: 4-6 slices
• Category: Dessert
• Method: Bake
• Cuisine: French

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Description

Mint Chocolate Cherry Galette is the most decadent way to enjoy fresh cherries! It’s rich and chocolatey, with a grain-free crust, stuffed with sweet cherries and fresh mint, and drizzled with lots of melted dark chocolate!

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Ingredients

For the crust:

• 1 cup almond flour
• 1/2 cup tapioca flour
• 2 tablespoons coconut sugar
• 1/4 cup organic butter, cold, unsalted
• 1 large egg, whisked

For the filling:

• 2 cups fresh cherries, pitted and halved
• 2 tablespoons coconut sugar
• 1 tablespoon tapioca flour
• 1 teaspoon vanilla extract
• 1 teaspoon chopped fresh mint
• 1 egg, whisked (for the egg wash)
• 1 tablespoon raw cane turbinado sugar
• 1/4 cup dark chocolate chips
• 1/2 tbsp coconut oil, virgin and cold-pressed
• Optional topping: ice cream

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Instructions

1. In a medium-sized bowl, whisk together the almond and tapioca flours and coconut sugar. Cut the butter into cubes and add it to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until it is incorporated. There shouldn’t be any large chunks of butter remaining, but small pieces (pea size) will help create a flaky crust.
2. Using a fork, mix in the egg until a dough forms. Roll the dough into a ball and then flatten into a disk about 5 inches in diameter. Cover in plastic wrap and refrigerate for an hour.
3. While the dough chills, assemble the filling. In a small bowl, add the cherries, sugar, tapioca flour, vanilla and mint, and stir together until the flour is well incorporated. Store in the fridge until ready to use.
4. Once the dough is chilled, pre-heat oven to 375F and place a sheet of parchment paper on your work surface. Roll out the dough on the parchment paper to form a 10-inch round.
5. Brush the dough with a thin layer of egg wash and place the cherry mixture (including liquid) in the middle of the dough, leaving a 2-inch border. Fold the border around the cherries. If the dough is too sticky, use the parchment paper to help lift the dough and fold. If the dough tears, just pinch it together with your fingers.
6. Brush the egg wash onto the dough (you won’t use all of the egg) and sprinkle on the turbinado sugar.
7. Transfer the galette, along with the parchment paper, to a sheet pan. Bake for 30-35 minutes, or until the crust is a deep golden brown. Remove from oven and let cool slightly.
8. In a small microwave safe bowl, add the chocolate chips and coconut oil, and microwave for two 30 second intervals, or until the chocolate chips are melted. Be sure to stir in between intervals.
9. Drizzle the chocolate over the galette. Cut into 4-6 pieces, top with ice cream (optional) and serve immediately.
10. Store any slices (that have not been topped with ice cream) in an airtight container in the fridge and enjoy within a few days.

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Notes

1. Make sure your butter is cold. Otherwise, the dough may get too soft to work with. I also used unsalted butter, so if you use salted, keep in mind the crust may have a slightly salty taste.
2. If you don’t have a pastry cutter, you can use a fork, your fingers or a food processor. Just make sure some small pieces of butter remain throughout the dough.
3. Don’t skip the step of chilling the dough as this makes the dough easier to roll out.
4. If you find the dough starting to stick to the rolling pin as you’re rolling it out, you can start pressing it out using your hands.
5. This galette has a hint of mint, but if you’re not a fan, you can just leave it out.
6. The recipe for the dough was adapted from Wife Mama Foodie.

Keywords: cherry tart, cherry crostata