Sour Cherry Galette

Serves 4 to 6

While sweet cherries are more ubiquitous, nothing compares to sour cherries. The bright red, tart fruit bakes up beautifully when hit with a touch of sugar and salt and wrapped in flaky pie crust. The only downside to sour cherries, also known as tart or pie cherries, is that their season is short and fleeting. If you live in a cold-weather state like Michigan, Washington or Wisconsin, then you might be lucky enough to get your hands on fresh cherries over the months of June and July, otherwise frozen sour cherries work beautifully in this recipe. Here, we pair them with our gooey, sweet medjool dates to cut back on the amount of processed sugar. The dates and cherries cook down and mingle nicely in the filling. You’ll also taste a touch of almond extract to compliment the toasted almonds used in this supremely flaky galette dough.



  • ⅓ cup raw unsalted almonds
  • 1½ cups all-purpose flour, plus more for dusting
  • 1 Tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ⅓ cup cold water
  • 1 large egg yolk


  • 2 pounds fresh sour cherries, pitted, or 4 cups pitted frozen sour cherries
  • 8 Rancho Meladuco Dates Medjool dates, pitted and chopped
  • ¼ cup granulated sugar
  • 3 Tablespoons cornstarch
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt
  • 2 Tablespoons cold unsalted butter, cubed
  • 1 large egg, lightly beaten with 1 Tablespoon of water
  • Demerara sugar, for sprinkling (optional)
  • Vanilla ice cream, for serving (optional)

Make the crust Preheat the oven to 350°F. On a rimmed baking sheet, spread the almonds in an even layer. Bake until toasted, about 10 minutes. Transfer to a food processor and let cool completely.

In the food processor, pulse the almonds until finely ground (stop before the almonds turn into a paste). Add the flour, sugar and salt and pulse to combine. Scatter the cubed butter over the dry ingredients and pulse until pea size pieces of butter form.

In a small bowl, whisk the cold water with the egg yolk. Add the yolk mixture 1 tablespoon at a time, pulsing between additions, until you can pinch the galette dough between your fingers. If needed, add more cold water 1 Tablespoon at a time.

Layer two large sheets of plastic wrap on a work surface and dump out the galette dough. Press the dough into a compact disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours.

Prepare the filling Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, toss the pitted cherries with the dates, sugar, cornstarch, almond and vanilla extracts and salt.

Remove the galette dough from the refrigerator and let it soften slightly. Lightly dust a work surface with flour and then roll out the dough into a rough 12- to 14-inch circle, about ¼-inch thick. Transfer the crust to the prepared baking sheet.

Mound the cherry filling in the center of the galette, leaving a 2-inch border. Scatter the cubed butter over the cherries. Fold the edges of the dough up over the filling, overlapping in soft folds. Brush with the egg wash and sprinkle with demerara sugar, if using.

Bake the galette at 400°F for about 40 minutes, or until the crust is golden brown and the filling is bubbling. Transfer the baking sheet to a rack and let cool. Serve the galette warm or at room temperature, with a scoop of vanilla ice cream, if desired.

PRO TIP We like to put the galette back in the fridge for 30 minutes or so before brushing on the egg wash and baking. It helps the butter firm up again and gives you a flakier crust.

MAKE AHEAD The galette dough can be refrigerated for up to 3 days or stored in the freezer for up to 1 month.

Recipe & Photos by Julia Heffelfinger

2 replies on “Sour Cherry Galette

  • Mark

    This recipe looks wonderful. I usually make spiced apple galette’s, but I absolutely love tart pie cherries. I do have a question in regards to the Kosher salt being used. What brand was used for this recipe? I usually use Diamond Crystal as it is less salty and more crumbly. Morton is much saltier and denser. Thanks in advance for your assistance and thanks very much for the recipe.


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