A simple cherry galette is the epitome of summertime simplicity. This recipe offers a tangy, sweet flavor with the perfect amount of crunch from toasted nuts and flakes in every bite.
Balsamic Cherry Galette is a savory tart with cherries, garlic, and balsamic vinegar. It’s the perfect summer dessert! Read more in detail here: cherry galette.
Making this recipe for cherry galette
I’m not a big fan of pies. If you give me a pumpkin pie, I’ll scrape the contents out but keep the crust. If you give me an apple pie, I’ll pass. So I was hesitant when Rebe proposed that I post a pie on the blog. Not my cup of tea. Thank you for your consideration, but no thanks. Despite my obstinacy, I found myself thinking about pies once she suggested it. Strawberry tarts with berry handpies Then there was an idea. Cherries. Roasted to luscious perfection and packed into a pie crust with balsamic vinegar. Heck. Yes.
As a result, I went to work. Pitting cherries stained my hands crimson for two days, but it was completely worth it. The cherry galette itself took just a few minutes to prepare. That’s something many don’t understand about galettes: apart from the crust chilling period, they’re very fast and simple to create.
And as a non-pie eater, I had three pieces in two days and relished every bite. That’s quite a compliment.
How to create a galette with balsamic cherries
This cherry galette is similar to an open-faced pie in appearance. Simply create the crust, then the filling, then shape it into a pie on a baking sheet. Isn’t it simple? Right! To prepare a balsamic cherry galette, follow these steps:
Make the pie crust — In a food processor, mix all of the crust ingredients and pulse until well blended. Wrap the dough in plastic wrap and place in the refrigerator while you prepare the cherry filling.
To make the cherry filling, combine the pitted cherries, flour, sugar, and salt in a mixing bowl. Combine the cornstarch, vanilla, and balsamic vinegar in a separate basin (this makes a sort of slurry that helps thicken up the filling as it bakes). After that, combine everything.
Assemble and bake the galette: Roll out the cold dough into a big circle, then fill with the cherry filling. Make careful to leave a border around the edge of the pie crust so you can fold the sides over! Brush the dough’s edges with cream or milk before sprinkling it with sugar. Bake the balsamic cherry galette till golden brown on top.
How do you keep a balsamic cherry galette fresh?
You can store this balsamic cherry galette on your counter for up to a week, much like a fruit pie. Just make sure it’s coated with foil to prevent flies from being drawn to it! This galette warms up quickly in the microwave and tastes delicious with a dollop of ice cream on top.
To make the crust
- 3/4 cup flour (all-purpose)
- 3/4 cup pastry flour (whole wheat)
- 1 teaspoon salt (fine)
- 1 tbsp sugar (granulated)
- 1 cup unsalted cold butter, sliced into tiny cubes
- ice water (about 4 to 5 teaspoons)
- brushing with milk
- sugar turbinado, for sprinkling
To make the filling
- 1 pound pitted cherries
- a quarter cup of medium brown sugar
- flour (two tablespoons)
- a half teaspoon of salt
- 2 tblsp balsamic vinaigrette
- 1 teaspoon vanilla extract
- cornstarch, 1 teaspoon
Start by making the crust.
- In a food processor, combine all of the dry ingredients. Pulse a couple times to combine everything. Pulse in the butter until only pea-sized chunks remain. Add 4 tablespoons of water and pulse once more.
- Remove the dough from the food processor and fold it in half a dozen times until it comes together. Form the dough into a flattened disk, cover in plastic wrap, and chill for at least 30 minutes, but up to 1 day.
Assemble the pie crust.
- Preheat the oven to 400 degrees Fahrenheit. Set aside a large cookie sheet lined with parchment paper.
- Combine the brown sugar, flour, and salt in a large mixing basin. Place the cherries on top. Whisk the balsamic vinegar, vanilla, and cornstarch together in a small bowl until the cornstarch is fully dissolved. Pour the cherries on top and toss to blend.
- Roll the cold dough into a 15-inch circle on a floured work surface. Because you’re going for a rustic aesthetic, it’s okay if the edges split somewhat.
- Place the dough on the cookie sheet that has been prepared. Fill the centre with cherry filling, leaving a 3 1/2-inch border around the dough. Fold the dough up and over the cherries with care, then brush the dough with whole milk or cream and turbinado sugar.
- Allow it cool somewhat before serving after baking for 25 minutes!
More cherry sweets may be found at:
Cherry Banana Bread Soaked in Bourbon
Coconut Chocolate and Cherry Tart (a.k.a. Black Forest Tart)
Waffle Parfait with Black Cherry and No-Bake No-Bake No-Bake No-Bake No-B
Linzer Cookies with Cherries
The “broma bakery pop tarts” is a sweet pastry that has a crust that is made with almond flour, and the inside contains cherry jam.
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