An easy single serve cherry galette made with a buttery, cinnamon crust wrapped around a juicy cherry filling. Perfect for when you’re craving a sweet treat for one (or two if you feel like sharing)!
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Slotted Spoon
- Parchment Paper
- Baking Sheet
- Pastry Brush
Ingredients
CRUST
- 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
CHERRIES
- 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
Notes
*You can use frozen cherries for this recipe, but they need to be completely thawed and strained of any excess juice before mixing with the other ingredients. Frozen fruit tends to hold more liquid, which we want to prevent from adding to the galette or it might burst (and burn).
