Recipe: Sweet Cherry Galette

I have a new favorite dessert: sweet cherry galette. Now that the days are getting warmer and sunnier, I feel less inclined to turn on the oven, but I’ll make an exception for this galette. It is such a lovely treat to share with friends, and if you’re lucky enough to have a piece left over the next day, it is an uncommonly good breakfast, best served with a spoonful of plain yogurt alongside. When I posted the recipe to Instagram, my friend Tina mentioned that she likes to roll out a thin layer of almond paste to put underneath the cherries. Sounds delicious to me!

Sweet Cherry Galette

Serves 6

1 large egg

Cold water, as needed

1 1/2 cups (190 g) all-purpose flour

1/2 cup (60 g) whole wheat flour

1/4 cup (50 g) sugar, plus more for sprinkling

3/4 tsp fine sea salt

1 cup (2 sticks/225 g) unsalted butter

4 cups sweet cherries, pitted

Crack the egg into a liquid measuring cup. Stir with a fork to combine the yolk and white. Add enough cold water to make 1/2 cup total.

In a large bowl, stir together both flours, the sugar, and salt. Thinly slice the butter, then use your fingertips to rub the butter into the flour mixture until the butter pieces are the size of corn kernels. Pour in the egg-water and quickly but gently knead into a ball of dough. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Roll out the dough into an oval about 1/8 inch thick. Place on the prepared baking sheet. Arrange the cherries in a snug single layer in the center of the dough, leaving bare a 1-inch border around the edges. Fold the dough edges over the fruit, then generously sprinkle sugar over the cherries and dough edges. (You can add as much sugar as you prefer—sweet cherries don’t need much, but don’t neglect the dough edges, which taste best when sprinkled generously with sugar.) Bake until the crust is dark golden brown and the fruit is juicy and bubbling, about 1 hour.