What type of cherries are best for a galette?

I used bing cherries for this recipe but you can use other types of fresh cherries such as rainier cherries, black cherries or sour cherries. Just make sure to pit them and cut them in half before making the filling.

Can you make a cherry galette with frozen cherries?

While I prefer fresh cherries, you can make this galette with frozen cherries. Just let them thaw in the fridge first, drain any excess liquid and blot dry. Then, proceed with making the filling.

How do you prevent a galette from getting a soggy bottom?

Before you add the filling, brush the rolled out dough with egg wash. This helps add a barrier to prevent liquid from the cherry filling from seeping into the dough. As for the filling, adding tapioca flour or cornstarch helps thicken the juices that are released from the cherries. Having a thick filling helps prevent your galette from getting a soggy bottom.

How do you know when a galette is done?

Once the crust is crispy and dark golden brown, you can assume the galette is ready to come out of the oven. To double check, just use a spatula to lift up the bottom of the galette. If the bottom is browned, it's definitely done.

Can you make this cherry galette in advance?

The dough needs to be chilled so it's perfect for making a day or two in advance. Just wrap it tightly in plastic wrap and refrigerate. When ready to use, roll out the dough and proceed with the recipe. You can also make the filling a few hours in advance. Just note that the longer the cherries sit, the more liquid they will release, so you may need to drain a little liquid before adding the filling to the dough.

Cherry Galette with Almond Flour Crust

Description

This Cherry Galette is decadent and rustic with an almond flour crust, sweet cherries and fresh mint. It’s also gluten-free, grain-free and dairy-free!

Ingredients

For the crust:

1 cup (104g) blanched almond flour
1/2 cup (70g) tapioca flour
2 tablespoons coconut sugar
1/4 cup (57g) plant-based unsalted butter, cold and cubed
1 large egg, whisked

For the filling:

2 cups (290g) fresh cherries, pitted and halved
2 tablespoons coconut sugar
1 tablespoon tapioca flour
1 teaspoon vanilla extract
1 teaspoon chopped fresh mint

For the topping:

1 egg, whisked (for the egg wash)
1 tablespoon turbinado sugar
1/4 cup (40g) plant-based dark chocolate, chopped
1/2 tablespoon coconut oil, virgin and cold-pressed

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Instructions

Make the crust:

In a medium-sized bowl, whisk together the almond flour, tapioca flour and coconut sugar.
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 flakey crust.
Add the egg and mix with a fork until a dough forms.
Shape 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.

Make 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.

Assemble and bake the galette:

Once the dough is chilled, preheat 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.
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.
Brush the egg wash onto the edges of the dough (you won’t use all of the egg wash) and sprinkle on the turbinado sugar.
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.
In a small microwave safe bowl, add the chocolate and coconut oil, and microwave for two 30 second intervals, or until the chocolate is melted. Be sure to stir in between intervals.
Cut the galette into 4 pieces, drizzle on the melted chocolate and serve immediately.

Notes

If you don’t have a kitchen scale to weigh your flours, measure them by using the spoon and level method with a dry measuring cup.
Make sure your butter is cold. Otherwise, the dough may get too soft to work with.
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.
Don’t skip the step of chilling the dough as this makes the dough easier to roll out.
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.
If the dough gets too soft while you’re assembling the galette, just pop the galette in the fridge for 10-15 minutes before baking it.
It’s not uncommon for some of the filling to ooze out of galettes as they bake. Don’t worry about it!
This galette has a hint of mint, but if you’re not a fan, you can just leave it out.
The melted chocolate topping is optional. You can serve it as is or add a scoop of ice cream instead.
The recipe for the dough was adapted from Wife Mama Foodie.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.