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Cherry Galette Recipe

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Servings 4
A Cherry Galette Recipe using Harry & David Cherries


For the crust:

  • 2 cups all-purpose flour (sifted)
  • ½ tablespoon sugar
  • 1 teaspoons salt
  • 1 large egg (lightly beaten)
  • ½ teaspoon white vinegar
  • ¼ cup ice cold water
  • ¾ cups cold unsalted butter (cut into pieces)
  • raw sugar for sprinkling

for brushing:

  • 1 egg few drops of water (beaten together)

For the filling:

  • 1 pound Harry & David cherries (pitted)
  • 2 tablespoons sugar
  • 1 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1 lemon (juiced)
  • vanilla ice cream (for serving)


  • Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes. After 30 minutes, preheat the oven to 400 degrees F.
  • In a bowl, gently toss the pitted cherries with the sugar, cornstarch and salt. Add the lemon juice and toss gently. Let it sit for 5 to 10 minutes. Roll the crust into a round or “rustic” shape – no shape necessary really – until it is about 1/4 inch thick.
  • Place the dough on a parchment-lined baking sheet. Places the cherries in the center leaving a 2-inch+ border of crust. Once the cherries are placed, fold the crust over top of them. Brush the crust with the beaten egg wash.
  • Sprinkle it with the raw sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
  • Remove the galette and let sit for 5 to 10 minutes. Slice and serve with ice cream!


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