Cherry & Orange Galette


I bought a tray of cherries on a whim the other day and drove home wondering what I was going to do with them. I know most people go mad over cherries, but to be honest I haven’t ever really been one of them. Perhaps it’s because the season is so short, and they’re usually so expensive that I’ve never really sampled too many over the years. I figured I’d make a pie, but on the day went with a simple, rustic galette.

I combined the beautiful, crisp pastry I used in my Blueberry & Lemon Galette (after all, why mess with perfection?!) with a lovely cherry filling – recipe by Sarah Patterson Scott of The Cherry & Orange Galette turned out to be a hit and I’ve been instructed to make it again!


Serves 8-10



  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. table salt
  • 5-1/2 oz. (156 g) cold, unsalted butter
  • 1 large egg yolk
  • 3 Tbs. whole milk


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon orange juice
  • 1 tablespoon Kirsch or brandy (optional)
  • 1 tablespoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 4 cups fresh cherries


  • 1 beaten egg (for wash)
  • 2 tablespoons extra granulated sugar


  1. Filling: Wash and pit the cherries and put aside. In a separate bowl, combine the rest of the filling ingredients in large bowl. Add cherries and toss to blend. Let stand for 30 minutes or more, occasionally stirring.
  2. Pastry: Combine the flour, sugar, and salt in a food processor (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. Use pulse or low speed until the butter and flour just starts to combine evenly, though quite coarsely – it won’t take long. Run a spatula along the bottom of the bowl to loosen anything stuck to the bowl. (If mixing by hand, mix with a pastry cutter or two forks until the butter is mixed into the flour as above).
  3. In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just starts coming together, about 15 seconds. (If mixing by hand, add the yolk mixture to the flour and mix gently with a fork until the liquid is well distributed). The dough will still look crumbly and dry.
  4. Dump the dough onto a clean counter, and bring it together into a ball. Work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable. Don’t overwork it though. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes before rolling it out.
  5. Position a rack in the centre of the oven and heat the oven to 180°C (350°F). Line a heavy-duty rimmed baking sheet with parchment. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until it’s pliable enough to roll, 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. It’s alright if the edges are a little ragged. If you can’t get a roughly round shape, trim the dough so that it’s a rough circle and roll the trimmed scraps back into the dough.
  6. Assembly: If necessary, drain any excess juice from the fruit, but keep enough to ensure the mixture is moist. Heap the fruit in the centre of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go. Using a pastry brush, brush the dough evenly with the beaten egg. Sprinkle the 2 tablespoons of sugar over top of the dough.
  7. Bake the galette until golden brown – about 55 minutes.
  8. Transfer to a rack and let cool. The galette may be baked up to six hours ahead of serving. When cool enough to handle, use a large spatula to carefully transfer the galette to a serving plate or cutting board. You may wish to sieve a little icing sugar (confectioner’s sugar) over top as I did. Slice it and serve it warm or at room temperature with whipped cream or vanilla ice cream.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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