Cherry Puff Galette
This Cherry Puff Galette is golden, flaky, and buttery with a crisp pastry crust that shatters with each bite. The center is filled with a sweet-tart cherry filling that bubbles up beautifully as it bakes. Made with puff pastry for a light, airy texture, it’s served warm with vanilla ice cream, a drizzle of olive oil, a pinch of flaky sea salt, and fresh thyme for an unexpected savory finish.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Fresh or frozen sweet dark cherries
Granulated sugar
Optional: sour cherry jam
Cinnamon
Salt
Cornstarch
Water
Vanilla bean paste or extract
Optional: almond extract
Puff pastry
Egg
Heavy cream (substitution: milk of choice or water)
Optional: turbinado sugar or coarse sugar of choice
For Serving:
Vanilla ice cream
Olive oil
Fresh thyme sprigs
Flaky sea salt, for topping
Why You’ll Love a Cherry Puff Galette:
Crispy, Golden Puff Pastry: The buttery puff pastry crust bakes up light, flaky, and perfectly crisp around the edges.
Sweet-Tart Cherry Filling: Juicy cherries bring just the right balance of sweetness and tang, bursting with flavor in every bite.
Easy Yet Impressive: Made with store-bought puff pastry, it’s a simple dessert that looks beautifully rustic and bakes up like something from a bakery.
Served Warm with Vanilla Ice Cream: The contrast of warm galette and cold ice cream makes every bite melt-in-your-mouth good.
Finishing Touches That Elevate: A drizzle of good olive oil, a pinch of flaky sea salt, and fresh thyme add savory depth and elegance.
Perfect for Any Season: Whether you're using fresh cherries in summer or frozen in winter, this galette is always a crowd-pleaser.
Great for Brunch or Dessert: Serve it as a weekend brunch centerpiece or a cozy, end-of-dinner dessert—it fits any occasion.
Tips for Making a Cherry Puff Galette:
Use Cold Puff Pastry: Keep the puff pastry chilled until you're ready to use it. Cold dough puffs and crisps better in the oven.
Roll Lightly and Evenly: Roll out the puff pastry just enough to smooth and even it out—don’t go too thin or you’ll lose the structure.
Leave a Border: When adding the cherry filling, leave a 1- to 1½-inch border around the edges so you can fold the pastry over without leaks.
Cook the Cherry Filling First: Simmer the cherries until thickened before assembling. This prevents soggy pastry and keeps the crust crisp.
Brush with Egg Wash: A light egg wash over the folded edges gives the pastry a beautiful golden color and glossy finish.
Bake Until Deeply Golden and Crisp: Puff pastry needs time to fully bake through—look for crisp, golden edges and a bubbling center.
Serve Warm with Ice Cream: The contrast between the warm pastry and cold vanilla ice cream is classic and comforting.
Finish with Olive Oil, Sea Salt, and Thyme: These finishing touches add a savory, elevated edge that balances the sweetness of the cherries.
How to Store a Cherry Puff Galette:
Room temperature: If you plan to enjoy the galette the same day, it can sit at room temperature for up to 6 hours. Cover loosely with parchment or foil to keep the crust crisp.
Refrigerator: Store leftover slices in an airtight container in the fridge for up to 3 days. The puff pastry may soften slightly, but reheating helps revive its texture.
Reheating: To bring back the crisp edges, reheat in a 300°F oven for 8–10 minutes. Avoid microwaving, which can make the crust soggy.
Freezer: You can freeze fully baked galette slices. Let them cool completely, wrap tightly in plastic wrap, and store in a freezer-safe bag for up to 1 month. Reheat from frozen in a 325°F oven until warmed through and crisp.
Best served fresh: For peak texture and flavor—especially with puff pastry—this galette is best enjoyed warm the day it’s baked.
FAQs:
Q: Can I use frozen cherries for this galette?
A: Yes! Frozen cherries work great—just thaw and simmer them into a thick filling before assembling. Be sure to cook off any excess liquid.
Q: Do I need to pre-bake the puff pastry?
A: No pre-baking is needed. Puff pastry bakes beautifully all at once, as long as the filling isn’t too wet and the oven is fully preheated.
Q: Can I make this ahead of time?
A: You can cook the cherry filling a day ahead and store it in the fridge. Assemble and bake the galette just before serving for the best texture.
Q: What herbs pair well with cherry?
A: Fresh thyme is perfect—it adds a subtle savory note that balances the sweetness. Basil or rosemary also work if you want to change it up.
Q: Why drizzle with olive oil?
A: A good-quality olive oil adds richness and a slightly peppery finish that enhances both the fruit and buttery pastry.
Q: Can I use homemade puff pastry?
A: Absolutely—if you have the time, homemade puff pastry will make this galette even more special. But store-bought works beautifully, too.
Q: What’s the best way to serve it?
A: Serve warm with vanilla ice cream, a drizzle of olive oil, flaky sea salt, and a few thyme sprigs for a sweet-savory contrast that’s simple and elegant.
Check out my other puff pastry recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this cherry puff galette. Happy baking!
