Single Serve Cherry Galette
Cherry pie is one of my absolute favorite desserts, so it’s about time I turned one into a single serve cherry galette. Perfect for summer cherry season (but also year round cause you can easily make this with frozen cherries)!
I’ve realized there’s a real interest in single-serve recipes and small-batch desserts. As much for people who just want something sweet for themselves as for those who have small kitchens or simply want to try a new recipe (without it yielding a large serving).
So in honor of one of the best produce items of the season, let’s get to galette-ing.
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SINGLE SERVE CHERRY GALETTE
If you loved my mini toaster oven galette, you’ll love this individual cherry galette. It’s got a cinnamon-spiced buttery pie crust, wrapped around a juicy cherry filling.
The filling itself can be made with fresh or frozen cherries (see notes if using frozen!) and has the added flavor pop of vanilla and lemon. A perfect sweet treat for a picnic or an evening in.
How do I know when my galette is done baking? Galettes need to bake for a long time to ensure the crust is fully cooked. The crust will be a deep golden brown, and your filling should be slightly bubbling when it’s ready.
INGREDIENTS
- All-purpose flour: Forms the base of the buttery, flaky galette crust.
- Ground cinnamon: Adds a warm, cozy spice to bring out the sweet cherry filling.
- Granulated sugar: Lightly sweetens the crust and helps the cinnamon flavor pop.
- Brown sugar: Sweetens the cherry filling while adding a subtle flavor.
- Salt: Brings out the flavors of both the crust and the cherry filling.
- Unsalted butter: Creates a rich, tender, and flaky pie crust.
- Almond flour: To soak up excess liquid for a crisp crust
- Cold water: Brings the dough together without overworking it while keeping the butter cold.
- Egg: Brushed over the crust for a golden finish once baked.
- Coarse sugar: Sprinkled over the crust for extra crunch and sweetness.
- Sweet cherries: The juicy, fruity star of the galette.
- Cornstarch: Thickens the cherry juices to help prevent a runny filling.
- Lemon: Brightens the flavor of the cherries and balances their sweetness.
- Vanilla extract: Adds warm sweetness to round out the filling.
How do I prevent my galette from bursting while baking? Roll the dough no thinner than ⅛-inch thick, so it’s sturdy enough to hold the filling. As you fold the edges over, slightly overlap each fold and gently seal any cracks with your fingers. Finally, add only a small amount of the macerated cherry juices to the galette, since excess liquid can bubble over and cause leaks.
HOW TO MAKE A SINGLE SERVE CHERRY GALETTE
Start by making the galette dough…
In a medium bowl, stir together the flour, cinnamon, granulated sugar, and salt, then rub in the cold butter until the mixture resembles coarse sand.
Add the cold water and stir until the dough begins to come together, then press it into a ball with your hands. If it feels too dry, add up to one extra teaspoon of cold water.
Roll the dough into a ⅛-inch-thick circle between two sheets of parchment paper. Then place in the fridge to chill for 15 minutes while you prepare the cherry filling.
To make the cherry filling…
Cut about half of the cherries in half, quarter a few of them, and leave the remaining cherries whole for a variety of textures. In a bowl, combine the cherries, brown sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt.
Let the mixture rest for 15 minutes to draw out some of the juices. This will help to prevent your galette from bubbling over or bursting through the dough while baking.
Assemble your single serve cherry galette…
Remove the chilled dough from the refrigerator and peel off the top sheet of parchment. Add the parchment back to the dough, flip it over, and remove the second sheet.
Set the parchment side on an upside-down baking sheet, with the top of the galette exposed. Sprinkle a teaspoon of almond flour over the center of your dough.
Using a slotted spoon, transfer the cherries to the center of the dough, on top of the almond flour, leaving a 1½- to 2-inch border around the edges. The almond flour helps to absorb any excess liquid and prevent leaks.
Fold the edges of the dough up and over the filling, slightly overlapping each fold. Gently seal any cracks with your fingers to help prevent leaks.
Leave the center of the cherry galette exposed, then drizzle 1/2 teaspoon of the reserved cherry juices over the fruit.
Whisk the egg with a splash of milk to make an egg wash, then lightly brush it over the exposed crust, being careful not to let it drip onto the parchment paper. Finish with a sprinkle of coarse sugar, if desired.
Chill the assembled single serve cherry galette for 10 minutes while you preheat your oven to 400°F. This final chill helps the butter stay cold, creating an extra flaky crust that holds up while baking.
Bake for 35–40 minutes, or until the crust is deeply golden brown and the cherry filling is lightly bubbling. Let the galette rest on the baking sheet for 10 minutes before transferring it to a wire rack, or simply sliding it onto the counter with the parchment paper, to cool completely.
3 reasons you’ll love this single serve cherry galette
TIPS & VARIATIONS
- You can omit the cinnamon from the crust, if desired. If you do, you can also omit the granulated sugar, which is mainly there to boost the cinnamon flavor.
- Trust the process when forming your dough. It will seem dry at first, but as you press it together, the butter will start to hydrate the dough alongside the water. If you think you need more than a tablespoon of water, only add one more teaspoon. You want the dough to be on the drier side instead of too wet, so it’s easier to roll and shape.
- Macerating the cherries with all the ingredients is key to releasing some of the excess liquid from the fruit before baking. If there is too much liquid, the galette can leak and not bake properly.
- If you want to make this with another fruit, check out this mini blueberry galette!
- You can make this in a toaster oven! Place your galette on the baking tray that came with your toaster and bake as directed below. Since the heat is more direct in the toaster, the galette could bake faster, so keep an eye on it as it bakes.
MAKING AHEAD & STORING
You can make your dough the day before and wrap it tightly in plastic wrap before storing it in the fridge. From there, simply roll it out and assemble your single serve cherry galette, before popping it back in the fridge to set before baking.
Once baked, your cherry galette should be stored in an airtight container. It will keep for 2 days at room temperature or in the fridge for 4 days, though it’s flakiest the day it’s made.
MORE CHERRY RECIPES
- Chocolate Cherry Lava Cakes
- Cherry Cheesecake Cookies
- Black Forest Cake
- Cherry Pie Cake
- Cherry Berry Compote
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Slotted Spoon
- Parchment Paper
- Baking Sheet
- Pastry Brush
Ingredients
- ⅔ cup flour
- ¼ tsp cinnamon
- 1 tsp granulated sugar
- ¼ tsp salt
- 4 tbsp unsalted butter cold and cubed
- 1 tbsp cold water
- 1 tsp almond flour
- 1 egg
- Coarse sugar optional for topping the crust
- 1 cup pitted fresh sweet cherries see notes for frozen
- 1 ½ tbsp brown sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
- ½ tsp lemon zest
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Start by making your pie crust. In a bowl, stir together the flour, cinnamon, granulated sugar, and salt
- Rub in the cold butter until your mixture looks like coarse sand
- Add in the cold water, stir, and press into a ball with your hands. If the dough feels too dry, add an extra teaspoon of cold water, but no more. You want your dough on the drier side rather than too wet, for ease of rolling
- Roll into a ⅛” thick circle between two sheets of parchment paper. Place in the fridge for 15 minutes while you prep your cherry filling
- Take half of your cherries and cut them in half, quartering a few, and leave the rest whole
- In a bowl, combine the cherries, sugar, cornstarch, lemon juice, zest, vanilla, and salt. Stir and set aside for 15 minutes to allow some of the juices to pull out of the fruit
- Remove your dough from the fridge and peel the top piece of parchment off the dough. Flip your dough over and remove the parchment from this side. Set the dough, with the parchment along the bottom, on an upside-down baking sheet
- Sprinkle a teaspoon of almond flour in a layer in the center of your dough. This will help your dough stay crisp and prevent leaks
- Use a slotted spoon to scoop your cherries out of the bowl and spread them in the center of your dough, over the almond flour, leaving the rim exposed
- Fold the rim over the edge of your cherries, overlapping one fold with the next to prevent leaks. Leave the center open
- Drizzle 1/2 teaspoon of the cherry liquid left in the bowl over the exposed cherries in the center of the galette
- In a bowl, beat your egg with a splash of milk and brush it along the exposed pie crust. Be careful not to brush so much that it drips onto the parchment (this will burn as it bakes). Sprinkle the crust with coarse sugar
- Place the assembled galette in the fridge for 10 minutes
- Preheat oven to 400°F
- Bake for 35-40 minutes until the crust is deeply golden
- Remove from the oven and leave the galette to set on the tray for 10 minutes before transferring to a wire rack to cool completely or you can simply slide the galette with the parchment paper to the counter
