Chocolate Cherry Galette (2024)

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Published: June 7, 2016 • Modified: November 20, 201826 Comments »

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 giveadded 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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4.67 stars (3 ratings)

Chocolate Cherry Galette

Servings: 8 servings

Prep Time: 40 minutes mins

Cook Time: 40 minutes mins

Chill Time:: 2 hours hrs

Total Time: 1 hour hr 20 minutes mins

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!

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Ingredients

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

For the Cherry Pie Filling

▢ 2 1/2 cups (345 g) pitted cherries,, fresh or frozen, divided
▢ 1/4 cup (62.5 ml) 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 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:

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 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.
Bakefor 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.

Notes

For more info on the crust, click here: Chocolate Pie Crust.

Calories: 200kcal, Carbohydrates: 27g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 147mg, Potassium: 153mg, Fiber: 2g, Sugar: 11g, Vitamin A: 205IU, Vitamin C: 3.5mg, Calcium: 13mg, Iron: 1.3mg

Cuisine: American

Course: Dessert

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Allie

Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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26 comments

Brenda — February 20, 2024 @ 7:03 pm Reply

Can I make this a few days in advance? How do you recommend to go about it?

Allie {Baking A Moment} — February 22, 2024 @ 11:23 am Reply

Hey Brenda! I’d recommend making all the individual components in advance, then assembling and baking on the day you plan to serve. That way your crust won’t get soggy. Good luck!

See Also
Classic Birthday Cake Recipe with sprinkles - Crazy for Crust

Jody — February 1, 2023 @ 6:12 am Reply

Making this today! Can’t wait..Looks delicious

LINDA CHIN — February 6, 2021 @ 4:04 pm Reply

Sounds delish, would love to make it but its 30 degrees and no fresh cherries. Can it be made with canned cherry pie filling?

Ales — November 25, 2020 @ 12:19 am Reply

Hi, if I’m making mini pies how long should they be in the oven for?

Allie {Baking A Moment} — November 25, 2020 @ 4:14 pm Reply

Depends upon the size of the pies- you’ll have to play around and see what works. Good luck!

Larisa — July 27, 2020 @ 6:46 am Reply

This sounds delicious! Would the filling change much if I left out the corn starch?

Allie {Baking A Moment} — September 4, 2020 @ 10:23 am Reply

It would- the cornstarch thickens the juices.

Pooja — October 19, 2018 @ 10:43 pm Reply

this looks amazing! Do you recommend swapping it out with any other fruit for fall?

Allie {Baking A Moment} — October 21, 2018 @ 9:33 am Reply

Hey Pooja! Sure! You could do this with any kind of fruit filling you like. Hope you enjoy!

pearlandtwine — July 17, 2017 @ 11:05 pm Reply

Mmm, I just found your blog, and this looks amazing! I’m definitely saving this recipe to try when my kitchen isn’t quite so hot!

Allie {Baking A Moment} — July 19, 2017 @ 9:32 am Reply

Awesome! I’m so glad you found me! Definitely check out the “No-Bake Desserts” category, because I know the feeling! https://bakingamoment.com/category/no-bake-desserts/

Cheyanne @ No Spoon Necessary — June 8, 2016 @ 1:30 pm Reply

Cherry season is the best, right!? I just wish it was longer!! This galette is STUNNING, Allie… then again everything you make is just beautiful! Love that flaky chocolaty crust and the cherry pie filling looks absolutely perfect! I’m thinking of skipping dinner and just having this! Cheers, friend!

Allie {Baking A Moment} — June 8, 2016 @ 10:26 pm Reply

Thank you so much Cheyanne! And yes, I do wish the season was longer. But in a weird way, I wonder if that short season is part of what makes the cherries seem so special? 🙂

Mary Ann @ thebeachhousekitchen — June 8, 2016 @ 9:19 am Reply

Chocolate pie dough?! Count me in! This looks delicious Allie.

Allie {Baking A Moment} — June 8, 2016 @ 9:32 am Reply

Thanks Mary Ann!

Liz @ Floating Kitchen — June 8, 2016 @ 7:12 am Reply

It’s been crazy hot and humid here this week. Definitely feels like Summer! I just love this galette! Never made one with a chocolate crust but WOW – I really need too. Perfect Summer dessert right here!

Allie {Baking A Moment} — June 8, 2016 @ 9:33 am Reply

We had a hot one too! But it’s been crazy. One week hot and the next cold and rainy. Wish it’d make up it’s mind to just be nice! Thanks so much for the sweet comment Liz!

Evelyn — June 7, 2016 @ 9:34 pm Reply

Sounds luscious!

Allie {Baking A Moment} — June 8, 2016 @ 9:33 am Reply

It was! Thanks Evelyn!

Jessica @ A Kitchen Addiction — June 7, 2016 @ 2:37 pm Reply

What a gorgeous galette! I love the chocolate pie crust!

Allie {Baking A Moment} — June 8, 2016 @ 9:33 am Reply

Thanks Jessica! It’s my new favorite 🙂

whiskandshout — June 7, 2016 @ 11:07 am Reply

I am SWOONING! Love that the chocolate is in the crust as well- this is just a work of art 🙂 Pinning!

Allie {Baking A Moment} — June 7, 2016 @ 11:16 am Reply

Thank you so much Medha, and for the pin as well!

Julia@HappyFoods — June 7, 2016 @ 9:24 am Reply

Oooo, my mouth is watering! Made mini galettes last week! I also (like you) prefer to cook the fruits and when they are cooking I add some butter in as well – I like the buttery flavour and aroma! 🙂

Allie {Baking A Moment} — June 7, 2016 @ 11:17 am Reply

Oh yes! Butter makes everything better, right Julia? Thanks so much 🙂