Galettes are great. They’re not fussy. They don’t care if they’re imperfect on the outside because they know it’s what’s on the inside that counts. And they don’t require the usual over-the-top latticework and crust crimping that makes you regret baking. Galettes are open-faced pies that ooze fruit juices and rustic charm – and they’re the easiest desserts to bake with fresh summer fruit.
Galettes are a perfectly portable dessert for summer picnics, afternoon teatime, birthdays… any occasion, really. And, they’re even more perfect when served warm with a scoop of vanilla ice cream. These freeform cherry galettes are a bite into summer’s best-kept baking secret.
Individual Cherry Galettes
Prep Time: 20 minutes
Chill Time: 2 hours 15 minutes
Bake Time: 30 minutes
Total Time: 3 hours 15 minutes
Makes: 5, 4-inch galettes
2 1/2 cups all-purpose flour, more for rolling
1 Tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter, cut into 1/2-inch cubes
1 cup cold water
4 Tbsp apple cider vinegar
1 cup ice
3 cups cherries, pitted and halved
1/4 cup granulated sugar (see note below)
3 Tbsp all-purpose flour
1 Tbsp lemon juice
1/4 cup apricot jelly
Egg Wash and Sanding Sugar:
1 large egg
1 to 2 Tbsp coarse sanding sugar, as needed
1. In a large bowl, stir together flour, sugar and salt. Add butter and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender or two forks, cut butter into flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay).
3. Combine water, vinegar and ice in a small bowl. Add 2 Tbsp of the water mixture over the flour mixture, mixing or cutting with a bench scraper or spatula until fully incorporated. Continue to mix in water mixture, 1 to 2 Tbsp at a time, until dough just comes together in a ball, without being soggy (you will likely not use all of the water).
4. Shape dough into 5 flat discs, wrap in plastic and refrigerate for at least 1 hour, until chilled.
5. Lightly dust a clean surface with additional flour and roll chilled dough into a circle of approximately 5- to 6-inches in diameter.
Filling and Assembly:
1. In a large bowl, toss gently to combine cherries, sugar, flour, lemon juice and salt. Let cherry mixture stand for 15 minutes.
2. Spread a spoonful of apricot jelly (about 2 tsp per galette) on each rolled-out pastry disc. Using a slotted spoon, divide the fruit evenly between the discs, leaving liquid behind and allowing a 1-inch border around the edges. Discard liquid or save for another use (e.g. boil to cook out flour and thicken for use as an ice cream topping or cocktail syrup).
3. Fold the edges of the pastry over the filling to create a rustic pleated pattern.
Egg Wash, Sanding Sugar and Baking:
1. Beat egg until uniform in colour. Gently brush egg wash over the folds to seal and sprinkle with coarse sanding sugar. Chill formed tarts until dough is firm, about 1 hour.
2. While tarts are chilling, preheat oven to 400ºF. Remove galettes from refrigerator and immediately transfer to the oven. Bake until fruit juices bubble over and pastry is a deep golden brown, about 25 to 30 minutes.
1. Serve galettes warm with ice cream, if desired.
Note: When adding sugar to the galette filling, add it in increments and taste as you go. Riper, in-season fruits may require less sugar in the filling, while under ripe fruits may require 1 to 2 Tbsp more sugar.
Craving more ice cream-topped pies? Here are 45 seasonal favourites to make the most of summer’s sweet bounty.