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!
Author: Bakingamoment/Photo credit to bakingamoment.com
Ingredients
- FOR THE CHOCOLATE PIE CRUST
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- ¼ cup unsalted butter, (half a stick), cold, cut into ¼-inch slices
- 3 to 5 tablespoons ice water
- FOR THE CHERRY PIE FILLING
- 2½ cups pitted cherries, fresh or frozen, divided
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon almond extract
Instructions
- 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 ½-inch thick.
- Fold it into thirds, like a letter.
- Roll out again to a thickness of ½-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:
- Preheat the oven to 425 degrees F and line a baking sheet with parchment.
- On a lightly floured surface, roll out the Chocolate Pie Dough to a thickness of about ⅛-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 ¼-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.