Cherry Galette

       Servings: 8



  • 350g flour
  • 280g butter
  • 25g sugar
  • 85 ml cold water
  • 5g salt


  • 500g cherries (without drippings)
  • 95g brown sugar
  • 3 tsp corn starch
  • 2 tsp lemon juice
  • 1 tsp lemon zest


  1. Mix 2/3 of the flour with butter, sugar, cold water and salt.
  2. Mix until smooth and add the rest of the flour.
  3. Chill in the fridge for at least one hour.
  4. Combine all the ingredients for the filling.
  5. Cook the cherry starch mixture until thickened.
  6. Flatten the dough up to 3-5 mm. Make sure you use enough flour on the surface so the dough does not stick.
  7. Place the dough on a baking tray and spread the cherries over it. Leave 4 cm free to the rim.
  8. Fold the dough to the middle step by step.
  9. Apply egg wash (mixture of 1 whole egg and 100ml milk) on the folded dough and sprinkle with the brown sugar.
  10. Bake for 40 minutes at 190 °C.