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    Home » Recipes » Sweets

    Sour Cherry & Honey Galette

    Published: Aug 10, 2018 Modified: Oct 8, 2019 by Candice

    JUMP TO RECIPE PIN RECIPE

    Forget the pie crust, this sour cherry honey galette is puffed up and ready to change your mind about how you galette. It has just the right amount of sweetness, is completely delicious, and shockingly simple.

    Cherry galette on a white cake stand.

    What is a galette?

    A galette is a rustic version of a pie, but without all the work and equipment. All you need for this sour cherry & honey galette is a bowl, and a baking sheet. You can even approximate the other ingredients.

    Step by step Sour cherry galette

    Preheat to 375F. Line your aluminum baking sheet with a silicone baking mat.

    In a bowl, mix together the sour cherries, honey, arrowroot powder, vanilla extract, and lemon juice.

    Step by step mixing cherry pie filling.

    Roll out the puff pastry until it is about ¼ inch thick. You can use a wine bottle if you do not have a rolling pin.

    Rolling out puff pastry dough.

    Pour the cherry mixture into the center of the puff pastry leaving ~1-inch border. Fold over the puff pastry edges over the cherries (photos 1-3). Brush the edges of the puff pastry with the egg wash (photo 4).

    Step by step folding a galette.

    Bake 25-30 minutes until the puff pastry is golden brown.

    Cherry galette with a slice cut out on a white cake stand.

    Pie crust vs. puff pastry for galette

    Once you try this galette with puff pastry, you'll forget why you ever wanted to make it with pie crust! It puffs up beautifully, is perfectly flaky, and adds a crunch you can only get with puff pastry.

    Why use sour cherries?

    I love cherries, and cherry desserts always end up too sweet for me. These tart sour cherries make all the difference! But be prepared for a race to the sour cherries, if you don't act quickly, they disappear off the shelves quicker than a blink of an eye, and then you are stuck waiting until next year.

    One slice of cherry galette held on a knife in a hand.

    Where to find sour cherries

    Sour cherry season is short, but I try to get my hands on as many as possible. Try the farmers market or a middle eastern grocery store. I always have my family on the lookout, and this year my mom surprised me with a VERY impressive bounty...thanks, mom!! And thanks for introducing me to these treats...I just love all your stories about playing under the sour cherry tree when you were a little girl.

    Sour cherry galette tips and tricks

    • Take this recipe to another level by serving it with your favorite vanilla ice cream. I love it with my vanilla date ice cream.
    • To take extra precaution in preventing a soggy bottom on your galette, place your baking sheet on top of a pre-heated baking steel. Purchase one here! I use it for pies, galettes, pizza, and even fresh-baked bread. Sometimes store-bought puff pastry can yield a soggy bottom in my pies, and this has completely solved the issue for me.
    • This recipe also works with regular cherries if you're looking for something sweeter.

    Fruit galette equipment

    • Aluminum baking sheet
    • Silpat silicone baking mat

    Looking for more sour cherry recipes?

    Check out my sour cherry shrub (drinking vinegar) here. Sour cherry gin limeade here. Sour cherry syrup here.

    Looking for more desserts? Check them out here!

    ★ Did you make this recipe? Please give it a star rating below!★

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    Print Recipe
    4.84 from 12 votes

    Sour Cherry & Honey Galette

    This sour cherry & honey galette is sweetened with just a little honey, and the tartness of the sour cherries makes for the perfect balance of sweetness. 
    Prep Time15 mins
    Cook Time25 mins
    Cool Time10 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: French, Persian
    Servings: 8
    Calories: 265kcal
    Author: Candice

    Ingredients

    • 1 sheet frozen puff pastry thawed
    • 2 cups sour cherries pitted, stemmed, and cut in half
    • ¼ cup honey if too stick, gently heat to loosen
    • 2 tablespoon arrowroot powder
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 1 egg beaten with 1 tablespoon water for the egg wash
    US Customary - Metric

    Instructions

    • Preheat to 375F. Line your aluminum baking sheet with a silicone baking mat.
    • In a bowl, mix together the sour cherries, honey, arrowroot powder, vanilla extract, and lemon juice.
    • Roll out the puff pastry until it is about ¼ inch thick. You can use a wine bottle if you do not have a rolling pin. Using a fork, you can poke holes in the center area of the puff pastry to avoid extra puffing in this area.
    • Pour the cherry mixture into the center of the puff pastry leaving ~1-inch border. Fold over the puff pastry edges over the cherries.
    • Brush the edges of the puff pastry with the egg wash.
    • Bake 25-30 minutes until the puff pastry is golden brown.

    Video

    Notes

    If you have a baking steel, you can bake this galette on top of the steel to ensure you do not get a soggy bottom!
    This recipe also works with regular cherries if you're looking for something sweeter.
    Serve with your favorite vanilla ice cream!

    Nutrition

    Calories: 265kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 92mg | Fiber: 1g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 2mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in August of 2018, but was republished with new photos, step by step instructions, tips, and a video August of 2019.

    « Whole Roasted Snapper with Chimichurri, and Spanish Rice
    Sour Cherry Gin Limeade »
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    1. Stephanie Cox

      June 10, 2020 at 6:48 pm

      3 stars
      Maybe a step to prick the center of the pastry before pouring cherries on the puff pastry. The center puffed up during baking and looked soggy. I used a fork to deflate about 2/3 of the way through baking. Also, are you supposed to let this cool on a rack or just leave on the silicone mat?

      Reply
      • Candice

        July 21, 2020 at 2:53 pm

        Hi Stephanie, I am so sorry to hear it didn't turn out for you! As I mentioned in the post, sometimes store-bought puff pastry can yield a soggy bottom in my pies, and this tip has completely solved the issue for me: To take extra precaution in preventing a soggy bottom on your galette, place your baking sheet on top of a pre-heated baking steel. Purchase one here! I use it for pies, galettes, pizza, and even fresh-baked bread.
        Also, I've never had to deflate the puff pastry, and have made this recipe over 20 times. I will add in the tip, and wish you luck in making it again!

        Reply

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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