Chef notes
The warmer months of spring and summer in New Jersey is the best time of year for produce. I could wax poetic about it all season long. Farm stands are packed with perfectly ripened fruits and vegetables and you can find a pick-your-own field for anything you desire. One of my favorites of recent years is the pick-your-own cherry season. Although it’s a short season, the week when the cherries reach their peak and the trees are studded with more red than green is magic.
Though my mom and I could easily go through pounds of cherries just popping them one-by-one, there’s always a point where there seems to be just a little more than we can get through. That’s where this recipe comes in. Perfect for using up all those peak-ripe cherries, this cherry galette is the ideal summer dessert. Piled high with cherries, accented with lemon for brightness, vanilla and brown sugar for warmth and wrapped up in a sugar-dusted flaky crust, this galette is all things buttery, saucy and sweet. Big enough to serve a crowd for all your summer parties, but easily halved for smaller gatherings, the only thing that makes it better is topping each slice with a big scoop of vanilla ice cream.
Technique Tip: If you don’t have a cherry pitter, don’t worry. I find it’s easiest to remove the pit by splitting the cherries in half with a paring knife (the way you would an avocado) and then pop the pit out by hand.
Avoid using dough that is too cold or stiff, as it tends to crack, which can result in the juices from the filling spilling out onto the baking sheet.
Swap Option: Frozen sweet cherries can be swapped for fresh. Do not thaw. If whole, cut the cherries in half.
Milk (preferably whole) or an egg wash can be swapped for the heavy cream wash.
Ingredients
- 2½ cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 1 cup (2 sticks) cold unsalted butter, cubed into 1/2-inch pieces
- 1/2 cup ice water
- 1 tablespoon lemon zest, from 1 lemon
- 1/3 cup granulated sugar, plus more for sprinkling (as desired)
- 3 tablespoons firmly packed light brown sugar
- 2½ tablespoon cornstarch
- 2½ tablespoons lemon juice, from 1 large lemon
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 pounds fresh sweet cherries, pitted and halved
- 1 teaspoon heavy cream
- vanilla ice cream or whipped cream, for serving
Preparation
Make the crust
1.Add the flour and salt to the bowl of a food processor fitted with the blade attachment. Pulse to combine.
2.Add the butter and pulse 5 to 8 times in 1-second pulses until the butter is about double the size of peas.
3.Add the water and pulse 10 to 20 times in 1-second pulses until the mixture is evenly moistened, pebbly and is starting to gather into one mass.
4.Transfer the dough onto a large sheet of plastic wrap. Gather and form into a disc. Wrap tightly and chill in the refrigerator until firm, at least 1 hour and up to 2 days.
Make the filling
1.In a large bowl, combine the lemon zest, granulated sugar and light brown sugar. Rub the lemon zest into the sugars until evenly combined and fragrant.
2.Add the cornstarch, lemon juice, vanilla and salt and stir until combined and the cornstarch is dissolved.
3.Add the cherries and toss to coat.
Assemble and bake
1.Let the dough sit at room temperature for 5 to 10 minutes. Line a rimmed baking sheet with parchment paper.
2.Meanwhile, in a small bowl, combine the heavy cream with 1 teaspoon water.
3.Lightly dust your work surface, the dough and a rolling pin with flour. Roll the dough out to a 15-inch round. Transfer the round of dough to the lined baking sheet.
4.Arrange the filling in the center of the dough in an even layer, leaving about a 2½-inch border all around.
5.Fold the edges up over the cherry filling, crimping as desired.
6.Use a pastry brush to brush an even coating of the heavy cream mixture over the pie dough. Sprinkle the dough evenly with more granulated sugar, if desired.
7.Chill the galette in the refrigerator, at least 10 minutes. Preheat the oven with a rack in the middle to 400 F.
8.Bake for 50 to 60 minutes until the crust is golden brown and the filling is bubbling.
9.Cool the galette on the pan set over a wire rack until warm for a saucier filling or completely cooled for clean slices. Serve with vanilla ice cream and/or whipped cream, if desired.
