“I discovered the ease of Blueberry Galette recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.”

Ingredients Nutrition

  • 14 cup sugar
  • 14 cup unsalted almonds, toasted and cooled
  • 14 teaspoon nutmeg, freshly grated
  • 14 teaspoon salt
  • 1 12 lbs sweet cherries, pitted (I used a mix of Bing and Ranier.)
  • 1 refrigerated pie crust
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 2 tablespoons sugar


  1. Preheat oven to 375.
  2. On a piece of lightly floured parchment, roll out dough.
  3. Transfer dough and parchment to a baking sheet.
  4. Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
  5. Gently toss with the cherries.
  6. Spoon cherries over dough, leaving a 2" border.
  7. Dot with butter.
  8. Fold in edges, pressing gently.
  9. Whisk yolk and cream together; brush over edges of tart.
  10. Sprinkle with 2 tablespoons sugar.
  11. Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).

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