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This Cherry Galette with Chocolate Port Sauce recipe is not your grandma’s cherry pie. It’s a luscious pie with a flaky, buttery crust and mouthwatering flavors of cherries, almonds, chocolate, and port sauce.
Here are some delicious toppings you can serve with the galette: Homemade Vanilla Ice Cream, Hennessy Whipped Cream, Salted Caramel, Old-Fashioned Hot Fudge Sauce, and Chocolate Ice Cream.
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Cherry pie is a favorite all across America. You can find cherry pies in 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. My cherry galette with chocolate port sauce is a Chef's modern twist on a cherry pie. This flaky crust is buttery and easy to assemble, the filling is straightforward, and the final results are very pleasing, refreshing, and yummy.
Let me show you how easy it is to make this no-fuss cherry pie in no time.
What is a Galette?
Think of a galette as the laidback cousin of pie. Unlike pies, there’s no cutting, crimping, flash baking, latticing, or pinching of crust. Galettes are way more chill! You simply roll out the dough, 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!
Key Ingredients
To make this remarkable cherry pie, you will need the following key ingredients:
To make this remarkable cherry pie, you will need the following 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.
Dark Fresh Cherries
These fresh sweet cherries have a ton of flavor and are the easiest to find year-round. This recipe works with fresh or frozen cherries. A cherry pitter is the best tool for removing the seeds from fresh cherries.
Almond Extract
Cherries and almonds are flavor pals; a little almond extract goes a long way in this recipe. Vanilla extract can be substituted but won't have the same complimentary flavor.
Cornstarch
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.
Unsalted Butter
Cold unsalted butter will make this homemade pie crust tender and flaky.
Ruby Port
This port has flavor notes similar to chocolate, cherry, and raspberry—a perfect combination for this recipe.
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How to Make Cherry Galette Recipe
To make this mouthwatering dessert recipe, follow these simple steps:
Pie Dough
In a food processor, add the flour, sugar, and salt. Pulse 3 times to combine, then add the cold 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.
Cherry Pie Filling
Preheat the oven to 400°F/204°C. Mix the pitted cherries, lemon zest, and almond extract in a large bowl 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 overlap slightly.
Brush the dough with beaten egg, then sprinkle with sugar. Bake the galette for 40-45 minutes until the crust is golden brown. Before cutting, let it cool for 20-30 minutes.
Chocolate Port Sauce
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, 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 cherry galette slice with a garnish of fresh mint and a scoop of vanilla ice cream or whipped cream.
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How to Store Cherry Galette
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 for 30 days.
Cherry Galette – You can bake the galette a day in advance and store it in the fridge for up to 7 days. To reheat the dish, bake it in the oven at 350°F/ 176°C for 10-15 minutes.
Pro Recipe Tips & Tricks
Here are some of my top baking tips, substitutions, and flavor builders I had after making this incredible cherry galette recipe:
- If you’ve never heard of Ruby port, don’t be afraid to use it! It’s a port wine with chocolate, blackberry, cinnamon, caramel, and raspberry flavors. These flavors go a long way in helping the cherry galette really sing.
- Make the pie crust gluten-free using your favorite gluten-free flour instead of all-purpose flour.
- If you only have salted butter at home, use it in the pie crust; omit the salt in the pie dough recipe.
- If you don’t have a food processor, you can use your hands or a pastry cutter to create the pie crust dough. Here's my recipe for a pie crust without a food processor.
- You can use a store-bought pie crust, but you'll be sacrificing flavor.
- Feel free to use frozen cherries if you don’t have fresh cherries. Just thaw and drain the excess liquid before using them to prevent a mushy crust.
- Feel free to swap 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. If needed, you can also swap out the dark brown sugar for light brown sugar.
- You can use the juice of 1 lemon instead of the almond extract. Only fresh lemon juice for the best flavor.
- Vanilla extract can be substituted but won't have the same floral flavor.
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FAQ
Here are the top questions readers have about making a cherry galette at home.
You'll find 3 types of cherries in the supermarket during cherry season. Sour cherries, Bing cherries, or tart cherries.
There is no difference between a pie crust and a galette crust. The only thing that varies is how the crust is baked. Pie crust edges are crimped and baked in a pie pan, and galettes are baked on a baking sheet by folding the crust towards the center of the filling.
Sprinkling a few teaspoons of sugar on the bottom crust will prevent the galette from getting soggy. Also, using cornstarch, flour, or tapioca starch/powder will ensure your filling isn't runny.
Tart dough is known as shortbread dough; it's made with eggs, flour, powdered sugar, and butter. The egg provides a sturdier crust. While a galette dough is made like a pie dough with flour, fat (butter, shortening, or both), salt, and butter, producing a flaky crust.
A galette is a rustic pie prepared on a sheet tray instead of a pie dish. It consists of a single-layer pie dough rolled out into a large circle, typically with a fruit filling such as apples, peaches, cherries, or blueberries.
If you have any leftover cherry galette, pop it into an airtight container and store it in the fridge for up to 7 days. But trust me, it'll be at its best 3 days after you bake it.
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More Pie Recipes
If you love pies as much as I do, I know you'll love these recipes too!
- Mixed Berry Galette
- Apple Galette
- Southern Pecan Pie
- Southern Sweet Potato Pie
- Fried Peach Pies
- Lemon Ice Box Pie
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Pull all the pie dough ingredients out. Before you get all ingredients for the cherry filling and chocolate port sauce out.
Step 2: Put everything measured into individual bowls.
Step 3: We don’t want any surprises, so use an oven thermometer to ensure it's heating correctly. Increase or decrease the temperature by however many degrees it's off.
Step 4: Start following the recipe and get ready for the best cherry galette!
This Cherry Galette with Chocolate Port Sauce recipe is a game-changer for all dessert lovers. The sweet and tart cherries, enclosed in a flaky pastry crust, and drizzled with a decadent chocolate port sauce, will provide an unforgettable end to any meal. I hope you enjoy this dessert as much as my family!
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📖 Recipe
Cherry Galette with Chocolate Port Sauce
Equipment
- Cherry Pitter
Ingredients
Pie Crust:
- 1 cup plus 2 tablespoons unbleached all-purpose flour plus more for rolling out
- 1 tablespoon raw cane sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter cut into tablespoons
- 2 tablespoons cold water
Cherry Filling:
- 1 lbs. dark cherries pitted
- zest of 1 small lemon
- 1 teaspoon almond extract
- 5 tablespoons cornstarch
- ¾ cup dark brown sugar
- ¼ teaspoon salt
- 1 large egg beaten
- 1 ½ teaspoons raw cane sugar
- 1 pint your favorite ice cream
Chocolate Port Sauce:
- ½ cup Ruby Port
- 1 tablespoon unsalted butter
- 8 oz. dark chocolate
Instructions
Pie Crust:
- 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.
Cherry Filling:
- 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.
Chocolate Port Sauce:
- 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.
Notes
- If you’ve never heard of Ruby port, don’t be afraid to use it! It’s a port wine with chocolate, blackberry, cinnamon, caramel, and raspberry flavors. These flavors go a long way in helping the cherry galette really sing.
- Make the pie crust gluten-free using your favorite gluten-free flour instead of all-purpose flour.
- If you only have salted butter at home, use it in the pie crust; omit the salt in the pie dough recipe.
- If you don’t have a food processor, you can use your hands or a pastry cutter to create the pie crust dough. Here's my recipe for a pie crust without a food processor.
- You can use a store-bought pie crust, but you'll be sacrificing flavor.
- Feel free to use frozen cherries if you don’t have fresh cherries. Just thaw and drain the excess liquid before using them to prevent a mushy crust.
- Feel free to swap 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. If needed, you can also swap out the dark brown sugar for light brown sugar.
- You can use the juice of 1 lemon instead of the almond extract. Only fresh lemon juice for the best flavor.
- Vanilla extract can be substituted but won't have the same floral flavor.
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