Mint Chocolate Cherry Galette

Overhead view of mint chocolate cherry galette on a wooden cutting board.

5 from 13 reviews

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!



For the crust:

For the filling:


  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.


  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