Raspberry-Cherry Galette
Prep time
Cook time
Total time
A super easy-to-throw-together summer galette that you can make with any seasonal fruit.
Serves: 2 galettes
For the Dough:
  • 2⅔ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) unsalted butter, chilled and cubed
  • 2 eggs
  • 1 tablespoon heavy cream or whole milk
For the Filling:
  • 4 cups sweet cherries, pitted and halved
  • 2 cups raspberries
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon ground cinnamon
  • ½ cup orange marmalade or apricot preserves, divided (optional)
For Finishing:
  • 1 egg, lightly beaten
  • raw sugar, for sprinkling
  1. First, make your crust. In a large bowl, add your flour, sugar, and salt. Whisk together. Add in your cold, cubed butter, and using your hands, quickly cut the butter into the flour, until pea-sized crumbs form (though some big chunks of butter are still totally fine and encouraged). In a small bowl, whisk together your eggs and heavy cream or milk.
  2. Drizzle the egg mixture over the dough, and use a wooden spoon or your hands to bring the dough together (you can add another bit of cream if needed, but I doubt you will). Gently pat the dough together into one ball, then divide it in half and wrap each half tightly in plastic wrap, shaping each one into a flattened disc. Chill the dough for at least two hours, but overnight is always best for the flakiest results (I only chilled this batch for 2 hours and it turned out great, but dough is always easier to work with the longer it's been chilling).
  3. When you're ready to bake, preheat your oven to 400 degrees F. In a large bowl, combine the halved and pitted cherries, raspberries, sugar, cornstarch, and cinnamon. Toss and set aside. Line two baking sheets with parchment paper and set aside.
  4. On a lightly floured surface, roll out one disc of dough at a time to about a 12-inch round (keep one disc of dough in the fridge while you work on the other to keep it nice and cold). If using, gently spread ¼ cup of marmalade or preserves over the middle of your dough. Top with half of your fruit, leaving about a 2-inch border so that you can carefully fold up the dough around the fruit, like you're tucking it in. Galettes are rustic in nature, so don't worry about making it look absolutely perfect. Place one galette in the fridge or freezer while you work on the other.
  5. When ready, brush the edges of each galette with your beaten egg, then sprinkle with raw sugar (granulated or brown sugar also works). Bake for 40-45 minutes, until golden brown and bubbling. Let the galettes cool for at least 30 minutes before slicing and serving. Whipped cream or ice cream are highly encouraged but not necessary.
  6. If you're not serving immediately, let the galettes cool entirely, then cover and let sit at room temperature (if it's not too hot/humid in your kitchen) or in your fridge for up to 2 days. I like to slice my galette into 8 pieces separated by parchment paper before storing.
Adapted From
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2016/08/01/raspberry-cherry-galette/