Cherry Galette

Freshly picked cherries make a perfect summer dessert

Hey everyone!

It’s been a little while. I’ve been very active on Instagram, however to find time to sit down and type something out seems to be very difficult lately. But I guess that goes with being a mom. Now that summer is in full swing, our cherry trees are hanging with juicy, plump, bright red cherries. Just dying to be picked and turned into something amazing. It’s hard to not eat them while you’re picking, but this morning Casey and I spent not even 10 minutes picking and I got 4 cups worth after they were pitted. And let me tell you, pitting takes three times as long as it does to pick them! However it will all be worth it when my galette comes out of the oven, even if one side of it fell over… but that’s what happens when you’re in a hurry, and your toddler is trying to help you roll out your pastry. Next time, roll it out to a 12” circle! Also while you’re baking this if you find the top of the cherries are getting a little burned just put a piece of tinfoil over top of it to protect those little beauties!

Gotta use that tinfoil! Learn from my mistakes…

Besides my pastry falling on one side of this galette, it is a pretty nice dessert.

Next time I will make the pastry bigger and we won’t have that spillage problem!

You can see where it spilled over at the top and bottom, makes a bit of a mess but doesn’t affect the tastiness! Really have to get the dough over that heap of cherries as best as you can.

If you give this recipe a try, send a pic my way or let me know how you made out! Give a tag on Instagram if you like, @bairdsbaking

Cherry Galette

  • Prep time: 1 hour
  • Bake time: 30 minutes
  • Serves: 8-10


For the filling:

  • 4 cups cherries, pitted.
  • 3/4 cup sugar
  • 1/4 + 1 Tablespoon flour
  • 1 Tablespoon lemon juice

For the crust:

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup cold shortening/lard
  • 5 Tablespoons ice cold water


For the crust:

  • In a small bowl, mix flour and salt
  • Cut in shortening/lard with pastry blender or fork until crumbs start to form (the size of peas and some larger chunks)
  • Add water 1 Tablespoon at a time, tossing with flour mixture.
  • Gather into a ball and cover with towel or plastic wrap, put in fridge for 45 min /until firm. (Make filling during this time)
  • Roll out to about a 12” circle on floured surface, or pastry mat.

For the filling:

  • Preheat oven to 425F
  • Line large baking sheet with parchment or silicone baking mat.
  • In a medium bowl, combine cherries, sugar, flour and lemon juice.
  • Place mixture in middle of rolled out pastry dough. Leaving about a 2” boarder.
  • Fold edges over, pleating as you go.
  • Sprinkle dough and filling with sugar.
  • Bake for 30 minutes or until golden. If top starts to burn place small piece of tinfoil overtop.
  • Let cool on wire rack before digging in!

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