Cherry Galette

We are moving in less than 10 days. It is hard to believe. We brought both of our babies home to this house. It is a place full of good and bad memories, struggles and triumphs. I am sad to leave it. Three months ago we decided to put our condo on the market and it sold in 6 days. We were shocked. For years we have complained about the busy street and the lack of a yard for the kids and our dog, Alice. We are frantically looking for a house to buy but nothing we see feels like a good fit. So we will rent for a while. We will be in a state of transition with no end date in site. I like to feel settled so this feels especially hard. I am surrounded by boxes and bubble wrap and incredibly stressed out but we need to eat and dessert is a must in our house.

I spotted cherries at the market the other day and I couldn’t resist buying a bunch. They are a favorite in our household. Typically we eat them straight out of the bag or I throw them into a salad. I saw a recipe for Rhubarb Galette on Top with Cinnamon decided to make a cherry version.



I attempted to make an oat flour dough but I was impatient. I worked the dough too hard. I didn’t let it rest. The butter was too warm. It was a mess. I am preoccupied with the move. I feel out of sorts. I need to be gentle with myself. Luckily, I had a Trader Joe’s pie crust in the fridge. I let it thaw, mixed the cherries with a little sugar, cornstarch and juice and piled on top of the dough. I brushed the crust with milk and sprinkled it with raw sugar. I will make the oat flour crust at some point but for now things need to be easy.


It baked for 20 minutes at 400 and another 20 minutes at 350.


I served it with vanilla ice cream. Both Bubba and kids loved it.



Cherry Galette

Inspired by Top with Cinnamon’s Rhubarb Galette and Dinner A Love Story’s Apple Galette

For the Crust:

1 Frozen Trader Joe’s or Pillsbury pie dough thawed or a homemade dough

For the Filling:

1 lb pound cherries, stems removed and pitted and sliced in half

2 tbsp sugar

2 tbsp of juice (Any kind of juice will work here. I used orange but fresh lemon or lime juice also works well.)

2 tsp cornstarch

milk or buttermilk for brushing the crust (I used mil.k)

raw sugar for sprinkling on the crust


Pre-heat the oven to 400.

Pit and slice cherries in half. Mix cherries with sugar, cornstarch and juice. Toss to coat and set aside to macerate.

Cut a piece of parchment paper so it fits a large cookie sheet. Place the parchment paper on your work surface and dust with flour. Unwrap thawed but still cold pastry dough, dust with flour, and roll out into a large circle about 12 inches.

Pile the cherry mixture into the center of the dough, leaving the juice behind. Leave about a 2 inch border.

Fold pastry dough in, pressing gently. Brush the pastry with milk or buttermilk and sprinkle the dough with raw sugar. Dot with butter and bake at 400 for 20 minutes. Reduce the heat to 350 and bake for another 20 minutes. Serve with vanilla ice cream, whipped cream or plain.

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