Cherry Galette with Chocolate Port Sauce
This recipe for Cherry Galette with Chocolate Port Sauce is not your grandma’s cherry pie. It’s an epic kiss made with a flaky, buttery crust and mouthwatering flavors of cherries, almonds, chocolate, and port sauce.
Cherry pie is a favorite all across America. You can find cherry pies in the local grocery stores, gas stations, restaurants, fast-food spots, newspaper vendors, and Starbucks.
Anywhere you can find a pie, you can find a cherry pie, but you can’t find a cherry pie like this.
That’s why I created this recipe. This cherry galette with chocolate port sauce is a Chef’s dream of a modern twist on a cherry pie. This pie is very pleasing, refreshing, and delicious.
Let me show you how easy it is to make this no-fuss cherry pie in no time.
To make this remarkable cherry pie, you will need the following key ingredients:
Unbleached All-Purpose Flour
Using all-purpose flour is excellent for baking. I like to use unbleached flour because it doesn’t contain any bleach.
These cherries have a ton of flavor and are the easiest to find year-round.
Cherries and almonds are flavor pals, and using a little almond extract goes a long way in this recipe.
This is a key ingredient because our cherry filling would be too saucy without it and not have the right texture for the final product.
This port has flavor notes similar to chocolate, cherry, and raspberry—a perfect combination for this recipe.
What is a Galette?
Think of a galette as the laidback cousin of pie. Unlike with pies, there’s no cutting, crimping, flash baking, latticing, or pinching of crust. Galettes are way more chill! You simply roll, fill, fold, top with egg wash and sugar, then bake.
Galettes are great for those looking to make a pie without all the hassle. You get all the amazing flavor, with only half the work. It’s a win-win!
How to Make Cherry Galette with Chocolate Port Sauce
To make this mouthwatering dessert recipe, follow these simple steps:
In a food processor, add the flour, sugar, and salt. Pulse 3 times to combine, then add the butter and pulse until the mixture resembles coarse cornmeal.
Drizzle in water until a dough ball forms, then transfer the dough to a bowl and cover tightly with plastic wrap. Chill for at least 45 minutes.
Preheat the oven to 400°F. In a large bowl, mix the cherries, lemon zest, and almond extract until well combined. In another bowl, whisk together cornstarch, brown sugar, and salt. Stir in the cherry mixture until evenly coated.
Roll out the dough on a lightly floured surface into a 12” round. Transfer to a parchment-lined baking sheet. Mound the cherry filling into the center of the dough, leaving a 2” border on all sides. Fold the edges over, allowing them to slightly overlap.
Brush the dough with beaten egg, then sprinkle with sugar. Bake the galette for 40-45 minutes. Before cutting, let it cool for 20-30 minutes.
Heat a small pot over medium-high heat, then add the port and butter. Bring to a boil, then remove from heat.
Add the chocolate to a bowl, then pour the port mixture over the chocolate and cover with a towel for 3-5 minutes. Stir until smooth and allow to cool, then drizzle over the cooled galette.
Serve each galette slice with a garnish of fresh mint and a scoop of ice cream.
Cherry Galette with Chocolate Port Sauce Baking Tips:
Here are some of my top baking tips to help you make this dish:
- If you’ve never heard of Ruby port, don’t be afraid to use it! It’s a port wine with flavors of chocolate, blackberry, cinnamon, caramel, and raspberries. These flavors go a long way in helping the cherry galette really sing.
- If you don’t have a food processor, you can use your hands to create the pie crust dough.
- If you don’t have fresh cherries, feel free to use frozen ones. Just make sure to thaw them and drain out the excess liquid before using them to prevent a mushy crust.
Cherry Galette Substitutions
Don’t have everything you need? No worries. Here are some of the most common substitutions for this dish:
- If you don’t have fresh cherries, you can use frozen ones instead. Just make sure to thaw and drain them first.
- Feel free to swap out the dark chocolate for bittersweet, milk, or semi-sweet chocolate.
- If you don’t have raw cane sugar, you can swap it out for granulated sugar. You can also swap out the dark brown sugar for light brown sugar, if needed.
What Cherries can I use?
There’s about 3 main cherries you’ll find in the supermarket. Sour cherries, bing cherries, or tart chart.
What to Serve with Cherry Galette with Chocolate Port Sauce
What’s a cherry galette without toppings? I like to garnish with fresh mint sprigs for a great pop of color, but there’s nothing like a classic cherry galette with ice cream or whipped cream (or both!) on the side. Here are some of my favorite accompaniments to pair with this amazing dish:
Can you make ahead?
If you want to make this dish ahead of time, here’s how to do it:
Pie Crust – The dough can be prepared a day in advance and stored in the fridge in an airtight container. Let it sit for 10-15 minutes before rolling it out. It will also keep in the freezer for up to 3 months. If frozen, let it thaw in the fridge for 24 hours before using it.
Chocolate Port Sauce – This can be made a day in advance and stored in an airtight container in the fridge.
Cherry Galette – You can bake the galette a day in advance and store it in the fridge until you’re ready to eat. To reheat the dish, bake it in the oven at 350°F for 10-15 minutes.
Latest Recipe Video:
Delicious Dinner Recipes
Now that you’ve got the dessert, it’s time to figure out the main course. Try out one of these delicious dinner recipes:
This recipe for Cherry Galette with Chocolate Port Sauce is not your grandma’s cherry pie. It’s an epic kiss made with a flaky, buttery crust and mouthwatering cherries, almonds, chocolate, and port sauce flavors. We hope you enjoy this dessert as much as we do! If you make it let us know if you liked it by leaving a 5-star review or commenting on our Instagram post!
Cherry Galette with Chocolate Port Sauce
- Cherry Pitter
- 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
- 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
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!