Living in Sugar

Summer Cherry Galette

Hello and happy hump day! this week is finally half over and I’m excited to see the end of it. ha! Mostly because my in-laws and my friend Kathy are coming into town this weekend, so the sooner the week is over, the sooner I can have some fun this weekend! Speaking of fun, maybe you’re looking to get a jump start on the weekend and this cherry galette is a perfect way to do it! Super simple to assemble {with the help of store-bought pie dough} you can have this whipped up in not time for a summer BBQ or just a yummy breakfast treat.

So, I didn’t want to “fuss” over this cherry galette…and by fuss I mean make pie dough….so I just de-frosted some frozen pie dough that I had in the freezer and voila! If you don’t keep pie dough on hand, you really should. It makes your life so much simpler when you’re looking to make a quick dessert or even for savory tarts or potpies. Pie dough doesn’t have to be used for pie! Get creative and trying something new with a freezer staple.

Ok, soap box speech done, moving on. Back to these cherries. I choose to use two different kinds of cherries, mostly for the color contrast, but also because I love how some cherries are super sweet and others have a nice tart flavor that really balances this galette out. But WHAT is a galette? and why don’t I juts say tart instead??? Well, a galette is a term used in French cuisine to designate various types of flat round or freeform crusty pastries while a tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. (Source) So while you could argue that a galette could be a tart or a tart could be a galette, the differentiating factor is the addition of the pastry base of the tart and the “freeform” nature of the galette — so…..clearly this recipe is a galette because lets be honest, I just slapped some pastry around the cherry filling and called it good. Freeform at it’s finest.

So that’s basically, it! A sweet, but not too sweet, dessert or breakfast or snack or anything you want it to be cherry galette. Serve it with a bit of whipped cram or vanilla ice cream and devour! I hope you enjoyed this and have fun free forming your own take on this recipe at home!

See ya next time!



Cherry Galette

Sweet and Tart -- the best of both worlds is in this summer fruit inspired galette!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 Slices



  • 1 Frozen Pie Crust defrosted
  • 1 Cup Rainer Cherries pitted & halved
  • 1 Cup Dark Sweet Cherries pitted & halved
  • 1/3 Cup Granulated Sugar
  • 2 tbsp. Cornstarch
  • 1 tsp Cinnamon
  • 1 egg beaten
  • 3 tbsp. Demerara Sugar for sprinkling



  1. Remove pie crust from freezer and allow to thaw. Preheat oven to 400 Deg F.
  2. In a bowl, combine cherries, sugar, cornstarch, & cinnamon. Set aside.
  3. Roll out thawed pie crust into a circle (approx.15in in diameter) transfer pie dough to a parchment lined sheet pan. Pile cherry mixture in the center of the pie dough and using the parchment, gently fold the pie dough over the filling, working around the circle of the dough.
  4. Brush with egg wash and sprinkle liberally with demerara sugar (or granulated sugar).
  5. Bake for 40 to 50 minutes or until the crust is golden brown and the filling is bubbly.
  6. Remove from oven and cool on pan for 20 minutes, then remove to a cooling rack and cool completely. Serve immediately with whipped cream or ice cream or store in an airtight container in the refrigerator for up to 3 days.

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