Sweet BC cherries meet a tender chocolate crust in this rustic galette. Simple to prepare, impressive to serve, and perfect for peak cherry season. The cocoa in the crust deepens the overall flavour without overpowering the fruit. It adds just enough bitterness to balance the sweet, juicy cherries and lets the almond notes pop.
INGREDIENTS
Serves 6-8
For the chocolate crust:
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 3–5 tbsp ice water
For the filling:
- 2 cups fresh BC cherries, pitted and halved
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- Zest and juice of half a lemon
- 1 tsp pure almond extract (optional)
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp sliced almonds (optional)
- Pinch of coarse sugar (optional garnish)
METHOD
Make the chocolate crust
In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Drizzle in ice water, one tablespoon at a time, mixing just until the dough holds together.
Shape into a disk, wrap in plastic, and chill for at least 30 minutes (or up to 2 days).
Prepare the filling
Toss pitted cherries with sugar, cornstarch, lemon zest + juice, and almond extract. Let sit while the oven preheats.
Assemble the galette
Preheat oven to 200°C (400°F). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
Pile the cherry mixture in the centre, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go. Brush crust with egg wash and sprinkle almonds and coarse sugar, if using.
Bake
Bake for 28–32 minutes, or until the crust is firm and slightly cracked, and the filling is bubbling.
Serving suggestions
- Best served slightly warm with vanilla or cherry ice cream.
- Try it chilled with a drizzle of chocolate sauce for a decadent twist.
- Store leftovers in the fridge, covered, for up to 3 days.
Tips
- No pastry cutter? Two forks work in a pinch.
- Chill your dough: Cold butter = flakier crust.
- Prep ahead: Crust can be made and refrigerated a day ahead, or frozen for up to a month.
