Sweet cherry galettes

Sweet cherry galettes

The Sugar Hit!
Chris Middleton

In Australia, Christmas is cherry season. I am absolutely crazy for cherries and they are one of the few foods that I will eat myself sick on (the others being watermelon and doughnuts). This is the perfect way to take full advantage of that beautiful fruit, and it’s such a great dessert for any time you have friends and family over. The good news is that these galettes work well with frozen fruit too, which means that you not only get to enjoy them whenever you like, you also get to skip all that cherry pitting. Bonus!


Quantity Ingredient
1 egg, beaten
raw sugar, for sprinkling


Quantity Ingredient
450g plain flour
pinch salt
2 tablespoons caster sugar
225g butter, cold, cut into cubes
170ml iced water


Quantity Ingredient
600g pitted cherries
1/2 lemon, juiced
80g caster sugar
1 teaspoon vanilla bean paste
1 tablespoon cornflour, (cornstarch)


  1. To make the pastry, put all the ingredients, except the water, in a large bowl (or food processor or stand mixer). Rub the butter into the flour until most of the flour looks like breadcrumbs, with some larger flakes of butter throughout (or pulse a few times in your food processor, or mix on a low speed with the paddle attachment of your stand mixer, to achieve the same result). Slowly add the water while continuously stirring the mixture, just until it looks like it’s about to come together – you may not need all the water. Using your hands, shape the dough into a disc, wrap it in plastic wrap and put it in the refrigerator to chill for at least 30 minutes.
  2. To make the filling, halve the cherries and put them in a large bowl with the remaining ingredients. Toss everything together and set aside. Don’t let it sit for too long, though, otherwise the moisture will draw out of the cherries and produce too much liquid.
  3. Preheat the oven to 180°C and line two baking trays with baking paper.
  4. Take the dough from the refrigerator and roll it out on a well-floured surface to about 5 mm thick. Using a 14 cm plate as a guide, cut out as many rounds of dough as you can, then re-roll the scraps and cut again. You’re aiming to get 8 rounds of dough.
  5. Put the dough rounds on the lined baking trays and divide the filling evenly between them, leaving a thick border around the edge of each round. Fold the edges up and over the cherries, creating a rumpled, pleated border around the edge of each one, but leaving the cherries in the centre exposed. Brush the edges of the pastry with the beaten egg, sprinkle with raw sugar and bake for 15–20 minutes or until golden and bubbling.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again