Name: Rustic Cherry Galette Recipe for Easy Summer Entertaining
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter (cold, cut into small cubes); 3-4 tablespoons ice water (added one tablespoon at a time); 3 cups fresh cherries (pitted, sweet or sour both work well); 3 tablespoons granulated sugar (adjust up if cherries are tart); 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 1 tablespoon unsalted butter (cut into small pieces, dotted on top of filling); 1 large egg (beaten, for egg wash); 1 tablespoon coarse sugar (for sprinkling on the crust, turbinado works great)

Jump to Recipe

This recipe has become my go-to when summer cherries hit their peak and I want something that feels impressive without stressing me out. A galette is basically a pie that gave up on perfection, and that is exactly why I love it.

You'll find this one is forgiving in all the right ways. The rustic, folded edges are part of the charm, and we get to skip the whole intimidating business of fitting dough into a pie dish.

Rustic Cherry Galette Recipe for Easy Summer Entertaining

A free-form cherry tart with a buttery, flaky crust that comes together with almost no fuss and looks beautiful every single time.

4.6 (123 reviews)

Vegetarian

Prep15 min

Cook40 min

Chill dough before rolling30 min

Total1 hr 25 min

Serves6 servings

Ingredients

For the Crust

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter , cold, cut into small cubes
3-4 tablespoons ice water , added one tablespoon at a time

For the Cherry Filling

3 cups fresh cherries , pitted, sweet or sour both work well
3 tablespoons granulated sugar , adjust up if cherries are tart
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter , cut into small pieces, dotted on top of filling

For Finishing

1 large egg , beaten, for egg wash
1 tablespoon coarse sugar , for sprinkling on the crust, turbinado works great

Instructions

Make the Dough

Combine the flour, sugar, and salt in a large bowl and give it a quick stir.

Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized pieces still visible. Those chunks of butter are what create flaky layers, so do not overwork it.

Drizzle in the ice water one tablespoon at a time, stirring with a fork after each addition. Stop adding water when the dough just comes together and holds when you press a bit between your fingers.

Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Make the Filling and Assemble

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

In a medium bowl, toss together the pitted cherries, sugar, cornstarch, vanilla extract, and lemon juice until everything is coated evenly. Set the bowl aside while you roll out the dough.

Take the chilled dough out of the refrigerator and place it on a lightly floured surface. Roll it into a rough circle about 12 inches across. It does not need to be perfect, and a little raggedness around the edges is actually the goal here.

Slide the dough circle onto your prepared baking sheet. Spoon the cherry filling into the center, leaving about a 2-inch border all the way around. Scatter the small butter pieces over the top of the cherries.

Fold the edges of the dough up and over the outer edge of the filling, pleating as you go. Press lightly to help the folds hold their shape.

Brush the folded crust with the beaten egg and sprinkle generously with coarse sugar.

Bake for 35 to 40 minutes, until the crust is deeply golden and the cherry filling is bubbling. Let it cool on the pan for at least 15 minutes before slicing so the filling has time to set.

Serve

Slice and serve the galette warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream alongside makes this feel truly special.

Tips & Notes

Keep your butter as cold as possible. If it starts to feel soft while you are working the dough, pop the whole bowl in the freezer for five minutes before continuing.
Do not skip the cornstarch in the filling. It thickens the cherry juices as they bake and keeps the bottom of your crust from turning soggy.
Sour cherries will give you a more vibrant, complex flavor, but sweet cherries from the store work beautifully and need very little extra sugar.
The dough can be made up to two days ahead and stored in the refrigerator, which makes this recipe perfect for entertaining prep.
If your crust cracks when you fold the edges, just press it back together with your fingers. The imperfections bake out and look completely intentional once it comes out of the oven.

Storage: Store any leftover galette loosely covered at room temperature for up to one day, or refrigerate for up to three days. Reheat slices in a 325 degree oven for about 10 minutes to bring the crust back to life.

Nutrition per serving · estimated

310 Cal

16g Fat

40g Carbs

4g Protein

2g Fiber

18g Sugar

110mg Sodium

Rustic Cherry Galette Recipe for Easy Summer Entertaining step-by-step

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Why a Galette Is the Best Thing You Can Bring to a Summer Gathering

There is something about showing up with a galette that feels generous and relaxed at the same time. It looks like you spent real effort, and honestly the process is genuinely enjoyable, but no one needs to know it took you less than an hour of active time.

This recipe travels well, slices beautifully at a picnic table or on a kitchen counter, and works for dessert after a casual dinner just as well as it does for a lazy afternoon treat. We built it to be the kind of thing you can make with confidence even if you have never attempted pastry before.

Picking the Right Cherries at the Store

You do not need to hunt down anything special for this galette. Standard sweet cherries from the produce section are perfect, and they are usually at their best from late June through August.

If you spot sour cherries, grab them. They bake up with a jammy intensity that is hard to beat. Just bump the sugar in the filling up by an extra tablespoon or two to balance the tartness. Either way, the most important thing is that your cherries are fresh and fully ripe, because the filling does not have a lot of ingredients to hide behind.