Mini Cherry Galettes
I love a good fruit pie in the summer, but sometimes I don’t want to go through all the fussy work of making a regular pie. That is where galettes come into play! They are a simpler one crust pie that is flat like a tart, and free form, so not so fussy. Simple and easy to make, no double crust to mess with. But you still get the delicious filling and crust to enjoy! So it is a win all around in my mind. They take less time to bake than a traditional pie too, so you don’t have to heat up the oven so long. Since it is cherry season, and they are so good right now I am sharing my cherry galette recipe with you today. I make mini ones, so they bake faster, and because it is fun to have your own individual dessert. Serve these with a scoop of your favorite vanilla ice cream while still warm from the oven!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To make crust, combine flour, sea salt, sugar and oil in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands). Add water and mix into the dough. Knead a few times until it comes together (you may need to add an additional Tbsp more water). Shape into 4 disks, cover with plastic and refrigerate until cold, but not hard. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out each portion of dough to a 7-inch round, about 1/8-inch thick. Place cherries, lemon juice, arrowroot, sugar and sea salt in a large bowl and toss to combine. Arrange cherry mixture on top of dough on each round, leaving a 1 1/2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough water, sprinkle with sugar, and bake until crust is deep golden brown and juices are bubbling, 40-45 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.
Rate this Recipe
- Heart Healthy
- Child Friendly