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Cherry Galette with Chocolate Port Sauce

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Cherry Galette with Chocolate Port Sauce

This cherry galette recipe is not your grandma’s cherry pie. It’s a kiss with a taste of almonds, chocolate, and port sauce. The pie crust recipe is flaky, buttery, and sturdy, so you don’t lose any cherries.

Cherry Galette with Chocolate Port Sauce

Cherry Galette with Chocolate Port Sauce Baking Tips:

Ruby port has flavors of chocolate, blackberry, cinnamon, caramel, and raspberries. These flavors will help the cherry galette sing.

If you don’t have a food processor to make a pie crust recipe, use your hands to create. It will be similar to making biscuit dough.

You can use frozen cherries, thaw, and drain off the liquid before using. Thawing will prevent a mushy crust.

What Cherries can I use?

There’s about 3 main cherries you’ll find in the supermarket. Sour cherries, bing cherries, or tart chart.

Cherry Galette

What’s a Galette?

Think of galette and the laid back cousin of a pie. There’s no cutting, crimping, flash baking, latticing, or pinching crust. Roll, fill, fold, egg wash, sprinkle with sugar, and bake.

Galettes are an easy way to make a range of pie recipes minus the hassle.

Can you make ahead?

Freezer: Pie Crust: Pie dough will keep for 3 months in the freezer. Thaw 24 hours in the fridge before using.

Fridge: Pie Crust: Crust can be made one day in advance. Sit out for 10-15 minutes before rolling out.

Cherry Galette: Can be baked one day in advance.

Chocolate Port Sauce: Can be made one day in advance.

Reheating: Cherry Galette: Bake in a 350°F oven for 10-15 minutes. 

Cherry Galette with Chocolate Port Sauce

Latest Recipe Video:

Substitution Options:

Common One to One Substitutions:

Frozen Cherries = Fresh Cherries

Bittersweet, Milk or Semi-Sweet Chocolate = Dark Chocolate

Granulated Sugar = Raw Cane Sugar

Light Brown Sugar = Dark Brown Sugar

Cherry Galette with Chocolate Port Sauce
Cherry Galette with Chocolate Port Sauce

what to serve with Cherry Galette with Chocolate Port Sauce?

Meal Ideas:

Cherry Galette with Chocolate Port Sauce

Recipe:

Cherry Galette with Chocolate Port Sauce

Cherry Galette with Chocolate Port Sauce

This cherry galette recipe is not your grandma’s cherry pie. It’s a kiss with a taste of almonds, chocolate, and port. The pie crust recipe is flaky, buttery, and sturdy so you don’t lose any cherries.
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Course: Dessert
Cuisine: Southern
Keyword: pies
Prep Time: 45 minutes
Cook Time: 40 minutes
Cool: 30 minutes
Total Time: 1 hour 55 minutes
Calories:
Author: Kenneth

Equipment

  • Cherry Pitter

Ingredients

Pie Crust:

  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon raw cane sugar
  • ½ teaspoon kosher salt
  • 1 stick cold unsalted butter cut into tablespoons
  • 2 tablespoons cold water
  • ¼ - ½ cup unbleached all-purpose flour

Cherry Filling:

  • 1 lbs. dark cherries pitted
  • zest of 1 small lemon
  • 1 teaspoon almond extract
  • 5 tablespoons cornstarch
  • ¾ cup dark brown sugar
  • pinch of salt
  • 1 large egg beaten
  • 1 ½ teaspoons raw cane sugar
  • pint your favorite ice cream

Chocolate Port Sauce:

  • ½ cup Ruby Port
  • 1 tablespoon unsalted butter
  • 8 oz. dark chocolate

Instructions

  • In a food processor add the flour, sugar, and salt, pulse 3 times to combine. Add butter and pulse until mixture resembles coarse cornmeal with a few pea-size pieces of butter remaining. Drizzle in water until dough ball forms (add another tablespoonful of water if needed). Transfer dough to a ball and cover tightly with plastic wrap and chill for at least 45 minutes.
  • Preheat oven to 400°F. In a large bowl mix cherries, Ruby port, lemon zest and almond extract. In another bowl whisk, cornstarch, brown sugar, and salt. Stir into cherries, until cherries are evenly coated.
  • Roll out dough on a lightly floured surface to a 12" round. Transfer to a parchment-lined baking sheet. Mound cherries in center of the dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with sugar. Bake galette for 40 to 45 minutes. Cool for 20 to 30 minutes before cutting.
  • Turn on the heat to medium-high in a small pot add the port and butter bring to a boil. Add the chocolate to a bowl, pour in port over chocolate and cover with a towel for 3 to 5 minutes. Stir until smooth and allow to cool. Drizzle over cooled galette.
  • Serve each slice with a garnish of mint and a scoop of ice cream.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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