Cherry and Blackberry Galette

Cherry and Blackberry Galette

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Adjust Servings:
Galette Dough
1 cup (8.5 oz to be exact) All-Purpose, Unbleached Flour
1 teaspoon Sugar
1 teaspoon Kosher Salt
12 Tablespoons Unsalted Butter (Cold)
4 Tablespoons Ice Water
Cherry & Blackberry Filling
1 cup Cherries
1 cup Blackberries
1 Tablespoonss Corn Starch
2 Tablespoons Sugar
Vanilla Ice Cream

Cherry and Blackberry Galette

  • Serves 8
  • Medium


  • Galette Dough

  • Cherry & Blackberry Filling

  • Optional



Galettes combine some of my favorite elements in a dessert – juicy fruit and a crumbly yet light dough crust.

I learned how to make this dough even before learning how to perfect the best pizza dough…and making this galette dough amazes me every time.

The key to the perfect galette is ice cold butter. The cold butter pieces in the dough steam during baking, creating airy pockets which results in the most flaky and crumbly dough – it is pure magic!

For this recipe I have chosen to use cherries and blackberries as my filling but I have also made this with apple slices, plums, and even persimmons!

This recipe makes one big galette, which serves 8 or two smaller galettes that serve 4 each.

Galettes are free-form and rustic, it does not have to look perfect.

A special thanks to my MOM who helped me blog this recipe!



Make The Dough

Before you start making the dough, be sure that your butter is cold. I recommend placing the butter inside the freezer for about and hour.

Add 8.5 ounces (or a full cup) of flour into a large bowl with the salt and sugar, mix with a fork.

Next, cut the cold butter into small cubes and add it to the flour mixture.

Using a fork, press the butter into the flour until the mixture resembles coarse meal with some blueberry-size clumps.

Next, add 2 tbsp of ice cold water to the dough and use a fork to distribute.

Then add another 2 tbsp of ice cold water and mix again with the fork.

Use your hands to quickly mix in the dry patches and press the dough slightly.

You need to work quickly, as the warmth from your hands will warm up the butter and you want the butter to remain cold.

It's not necessary for the dough to be uniformly wet at this point since the moisture will spread during resting time in the fridge.

On a clean surface, add a large piece of plastic wrap and dump the dough onto the center.

Next, pick up all of the corners of the plastic wrap and twist so that it forces the dough to form into a ball.

Secure the plastic wrap around the dough ball then press it into a flat, round disc and place in the refrigerator for 30 minutes to rest.


Prepare The Filling

While the dough is resting, it's time to prepare the fruit filling.

Pit your cherries using a cherry pitter, or if you don't have one use the larger end of a chopstick and insert it into the cherry, wiggling until the pit pops out the opposite end.

In a bowl, add your pitted cherries, blackberries, sugar and corn starch the mix to combine.

If you like your desserts sweet add 2 tbsp of sugar.

While the fruit bakes in the oven, it will release a lot of juices.

The cornstarch will help thicken those juices to create a jam-like consistency and also prevent the juices from leaking out of the galette and onto your baking sheet.


Make the Galette

First, preheat your oven to 400F.

Remove the chilled dough from the refrigerator. If you want to make 2 galettes, cut the dough ball in half.

Onto a clean surface sprinkle some flour and using a rolling pin roll out the dough into a circle.

The thickness of the rolled out dough should be about 1/8-inch thick.

Use a knife to slice off errant blobs and roll them back into patches where they're needed to make it into a somewhat even circle.

Do not to roll too much, since those butter pieces need to remain intact in order for the dough to stay light and flaky.

Carefully, move the dough circles on a parchment lined baking sheet and add the fruit filling leaving a 1 1/2 inch border.

Next, fold the edges in sections, do it however you can, as long as there are no cracks where the juices could leak out during baking, so don't worry if it looks "rustic" ... it's supposed to!

Lastly, brush on a bit of milk or egg wash onto the edges of the galette and generously sprinkle sugar over the entire galette.



Bake at 400F for about 45 minutes or until the dough is golden brown.

To serve, allow the galettes to cool slightly.

You can enjoy as they are or top with your favorite ice cream or powdered sugar.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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