This Chocolate Cherry Galette is extremely naughty. Juicy cherries, lip-smacking dark chocolate, a subtle whiff of orange, and a crispy, buttery whole wheat pastry bake up into a gorgeous pie you’ll want to hide from your partner.
I was never fond of summer growing up. As someone who thrives in an introverted, academic/workaholic environment and much prefers to spend her time inside reading than sunning on the beach, summer never held much appeal for me. It didn’t help that throughout elementary and high school, my best friends often went away for the entire eight-week break. By the time I was fourteen, I was so bored during the summer that I started my first part-time job.
But the one thing I have always loved about summer is the food, especially the fruit. Thank god I was a foodie from birth! Stone fruit, pineapple, melon, and the BERRIES. Strawberries, raspberries, blackberries, blueberries – I’m pretty sure I could subsist solely on strawberries all summer.
Cherries are a newer love for me. My mom and dad have always been cherry crazy, especially my mom. I remember her sitting on the sofa one evening and consuming (nearly) an entire bag of fresh BC cherries as we watched a movie. Remarkably, I don’t think she was ill the next day. My dad, on the other hand, prefers his cherries stacked between layers of chocolate cake, ganache, and whipped cream. Black Forest Gateau is the only cake he’ll ever request (he’s more of a cookie kind of guy), and I never understood why.
Until I made this Chocolate Cherry Galette.
Oh. My. GOD. I’m not exaggerating when I say that this galette is the most delicious, sexiest dessert I have made since I moved to London. In fact, I’d even chance it to say that it’s the best thing I’ve made period since moving. It’s that good.
Originally, I was going to make this galette with nectarines, but I saw these dark cherries piled up at my local greengrocer at the weekend and they enticed me over. Their luscious, smooth shine and deep red whispered sweet nothings to me, and before I knew what I was doing I was paying for a half a kilo of the succulent fruit. I’m very susceptible to food porn. So sue me.
If you want pie, but don’t want the faff of rolling, measuring, cutting, par-baking, etc etc, I suggest you make a galette. You get all the flaky, sweetly savoury goodness of a pie without needing to be entirely neat. Sure, you can get all fancy with the design of the fruit inside, but you can also do like I did and just dump all the filling in for a little rustic flair. Shabby chic, if you will. Wrap up the sides, brush with a little egg, a sprinkle of raw sugar, and call it a day.
In terms of flavour, this Chocolate Cherry Galette has got it in spades. Fresh cherries and chocolate combine with a hint of bright orange to create this luxurious pastry that would be suitable for anything from an afternoon barbecue to a black tie cocktail dinner. It’s that versatile. The pastry is made from a mixture of whole wheat and all-purpose flour to give you a little extra hit of fibre and provide a bit more structure since the filling does get a bit wet. Never fear though! The only thing you’ll notice about the whole wheat in the pastry is that it adds a touch of nuttiness; it doesn’t dry things out in the least.
If you don’t think you’re a fan of cherries, I urge you to make this Chocolate Cherry Galette. I’m willing to bet you’ll be dreaming up love poems for this pie too.
Chocolate Cherry Galette
This chocolate cherry galette features juicy cherries, lip-smacking dark chocolate, a subtle whiff of orange, and a crispy, buttery whole wheat pastry.
- 100 g unbleached plain flour
- 80 g whole wheat flour
- ¼ tsp fine sea salt
- ½ large orange zest only
- 1 tbsp coconut sugar
- 113 g cold unsalted butter cubed
- 2 tbsp ice water
- 450 g pitted and halved fresh cherries
- 60 g coconut sugar
- 2 tbsp arrowroot powder
- ½ large orange zest
- 2 tsp freshly squeezed orange juice
- ½ tsp pure vanilla extract
- ¼ tsp fine sea salt
- 50 g dark chocolate roughly chopped
- 1 large egg yolk and white separated and lightly whisked
- 2 tsp coarse raw sugar
- 25 g dark chocolate melted (optional)
- Make the crust by sifting together the flours, sea salt, orange zest, and coconut sugar.
- Add in the cubed butter and cut it into the dry ingredients with your hands until the mixture resembles coarse breadcrumbs. Drizzle in the water and bring it together with a fork until it forms a loose ball.
- Dump the pastry onto a lightly floured surface and shape the dough into a disc. Do not overwork it. Cover entirely with parchment or foil and refrigerate for 30 minutes.
- Meanwhile, get on with the filling by folding together the cherries, coconut sugar, arrowroot powder, orange zest and juice, vanilla extract, sea salt, and chopped chocolate. Be sure to keep mixing until all of the arrowroot powder disappears, then set aside.
- Preheat the oven to 190°C (375°F) and line a baking tray with a silicone mat or non-stick paper.
- Lightly flour a work surface and roll the chilled dough into a 30 cm diameter circle. Lay the pastry dough on the prepared tray and brush egg white over the surface.
- Spoon the cherry filling into the centre of the dough, leaving 4 cm around the edge bare.
- Gently fold the edge up and over the filling, taking care to crimp together the folds as you go.
- Brush the top of the pastry with the egg yolk and evenly sprinkle over the coarse sugar. Bake the galette for 40-45 minutes, rotating the pan at the halfway mark.
- Remove the galette from the oven and allow to cool on the tray for 10 minutes before serving to let the juices firm up a bit. If desired, drizzle over the melted chocolate right before serving.
This galette is best eaten warm from the oven on the day it is made, but will keep sealed in an airtight container at room temperature for up to 3 days. To reheat, simply whack it in the oven at 180°C (350°F) for 10 minutes or until warmed through.