Chocolate Cherry Galette
If you like cherries and chocolate, then you’ll LOVE this Chocolate Cherry Galette! Rich and flaky chocolate pie crust encases a homemade cherry pie filling that’s so sweet and juicy. It’s like pie or tart, but much easier because it’s free-form. A perfectly seasonal summer dessert!
Happy Tuesday, everyone! I hope your week is off to a great start. How’s the weather where you are? Here in the Philly area we are enjoying sunshine and warm temps. It’s about time!
This week our boys are finishing up their baseball season, and that’s when I really know that summer has arrived. And my favorite thing about summer is always, always, cherries.
Once the season hits I’m buying cherries every week. I love to just snack on them right out of the bag. And of course, bake with them. There’s no better combination, in my opinion, than cherries and chocolate!
Things have been busy lately, so for this recipe I wanted to keep things really simple and do a galette. Have you ever made a galette before? It’s like a pie or a tart, but way easier. It’s totally free-form, so you don’t have to stress about the perfect crimped edge. Just roll out the dough, dump the filling on, and fold in the sides. It’s a little flat, as opposed to like a mile-high deep dish jobbie, but in a way I kinda like that because it’s so easy to slice and eat on the go.
I think you will really love this chocolate pie dough! It’s super simple, and with a few quick folds you’ll have the most unbelievably flaky result. Layers on layers of crisp crust that’s so buttery and chocolate-y, with the slightest hint of sweetness. The secret ingredient is olive oil. I love how it makes it a little healthier than your traditional vegetable shortening would, and also adds a hint of fruity flavor that complements the chocolate and cherries in such a unique way. You can read lots more about my fold-and-roll technique here. <-That’s also my best recipe for regular (non-chocolate) pie crust. It never lets me down!
For the filling, I really like to cook half the cherries ahead, and then stir uncooked cherries into that. This way, you get the thick glaze, and some of the fruit is really soft but some of it still has a juicy bite to it. The texture is so on point!
Don’t forget to add the almond extract- it really brings out the cherry flavor! And a few sliced almonds sprinkled around the edge give added crunch, and just bring out those flavors even more. Plus it’s so pretty!
I hope you love this seasonal summer dessert as much as I did!
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Chocolate Cherry Galette
For the Chocolate Pie Crust
- 1 cup (125 g) all-purpose flour
- 1/4 cup (21.5 g) unsweetened cocoa powder, (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
- 2 tablespoons granulated sugar
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 2 tablespoons olive oil
- 1/4 cup (56.75 g) unsalted butter,, (half a stick), cold, cut into 1/4-inch slices
- 3 to 5 tablespoons ice water
To make the Chocolate Pie Crust:
- Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine.
- Stir in the olive oil, until the mixture resembles coarse meal.
- Add the butter slices, tossing to coat.
- Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick.
- Fold it into thirds, like a letter.
- Roll out again to a thickness of 1/2-inch.
- Turn the dough 90 degrees and repeat two more times.
- Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
To make the Cherry Pie Filling:
- Place half the cherries in a small pot, along with the water, sugar, cornstarch, and lemon juice.
- Cook over medium-low heat, stirring occasionally, until the mixture is thick and jammy.
- Remove from the heat and stir in the remaining cherries and almond extract.
To assemble the Galette:
- On a lightly floured surface, roll out the Chocolate Pie Dough to a thickness of about 1/8-inch.
- Transfer it to the prepared baking sheet, and place the Cherry Pie Filling in the center.
- Fold the sides of the dough up and over the filling slightly, pleating as needed. Optional: brush the crust with egg white and sprinkle with about 1/4-cup of sliced almonds.
- Bake for 35-45 minutes, or until the crust is crisp and the fruit is slightly softened.
- Cool completely before slicing. Optional: dust with powdered sugar, for garnish.