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functional image black cherry galette top down with lavender a scoop of vanilla ice cream and one slice cut staged on a wooden cutting board with a knife covered in cherry juices
Heather Wolf

Bourbon Cherry Galette

5 from 1 vote
Warm, bourbon-soaked cherries pair with a flaky, free-form pie crust in this ridiculously simple French tart. A take-the-easy-road recipe, this rustic galette has all the comforting flavor of cherry pie but is only a fraction of the work.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 30 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Pies and Tarts
Cuisine: American
Ingredients Method

Ingredients
  

Galette crust
  • 1 1/2 cups all-purpose flour unbleached
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp sea salt fine
  • 8 Tbsp unsalted butter cold and cut into pieces
  • 3 Tbsp ice cold water
Cherry filling
  • 2 ounces bourbon
  • 3 cups fresh cherries pitted, stemmed and halved
  • 1 tsp vanilla pure
  • 1/4 tsp sea salt fine
  • 1 Tbsp cornstarch
  • 1/2 cup brown sugar
  • 2 Tbsp orange juice
Egg wash
  • 1 large egg
  • 2 tsp heavy cream
  • 1 Tbsp coarse sugar for sprinkling

Method
 

Galette crust
  1. Combine flour, sugar and salt in a food processor. Pulse a few times to combine.
  2. Add butter to food processor. Pulse until butter looks like small peas and mixture resembles damp sand.
  3. Add ice water one tablespoon at a time, pulsing until dough forms.
  4. Remove dough from food processor then, using your hands, form dough into a ball then flatten like a disk.
  5. Wrap dough in plastic wrap and refrigerate for 30 minutes until firm.
Cherry filling
  1. Soak cherries in bourbon for one hour.
  2. Combine bourbon-soaked cherries, vanilla, sea salt, cornstarch, brown sugar and orange juice in a large bowl. Stir until well combined.
Egg wash topping
  1. Whisk together egg and heavy cream in a small bowl until combined.
Assembly
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment and set aside.
  2. Remove chilled dough from the refrigerator. Dust with flour and roll out on a floured surface until circle is approximately 14 inches in diameter.
  3. Transfer dough to your baking sheet. Spoon cherry filling and juices into the center leaving a 2 inch boarder around the perimeter.
  4. Carefully fold dough up and over the edges of the cherry filling, overlapping as you go. Pinch dough to seal.
  5. Brush edges of folded pastry dough with egg wash then sprinkle with coarse sugar.
  6. Bake 30-35 minutes or until crust is golden brown and the fruit is bubbling.
  7. Remove from oven and allow the galette to rest on the baking pan for 5 minutes then transfer galette on its parchment to a rack to cool for 20 minutes.
  8. Serve warm with a scoop of ice cream.
  9. Cover and store leftovers at room temperature up to 2 days.