Cherry Apple Galette

Let's get down to it.  A galette is the hippy child of the tart world.  It's a free spirit and doesn't care to conform to your pans or traditional shape.  And that's just fine by me.  I love galettes because they are versatile and easy to make.  It's a flavorful, rustic dessert that is sure to impress!  Be sure to save the liquid from the makes a wonderful drink!

Yields 1 galette (about 8 servings).


  • 2 cups all-purpose flour, plus extra for dusting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 stick unsalted butter, cut into 12 pieces and chilled
  • 3 large eggs
  • 1/2 stick salted butter
  • 1 vanilla bean, split lengthwise
  • 2-3 large apples, cored and chopped in small pieces (Honey crisps and pink ladies work best)
  • 1 cup dried sour cherries
  • 1/2 - 1 cup triple sec
  • 1/2 cup chopped pecans
  • 3 tablespoons dark brown sugar
  • Turbinado sugar for sprinkling


  1. Soak cherries in triple sec overnight.  Drain (save the liquid for your cocktails!) and set aside.
  2. Make the dough.  In a stand mixer with the paddle attachment, combine flour, 1/2 cup granulated sugar, baking powder, and salt.  Mix on lowest speed for a few seconds to mix up.  Add unsalted butter and mix until the butter breaks down into smaller pieces, under a minute.
  3. Scrape the bowl and mix for an additional 30 seconds.  Repeat this process once more.  Whisk 2 eggs together and add to dry/butter mixture and beat on the lowest speed.  Beat until the dough begins to hold together.
  4. Invert dough onto a floured surface and knead together for 3 to 4 minutes, until dough is smooth.  Form the dough into a disk, wrap in plastic wrap, and chill for a few hours before rolling out.
  5. Preheat oven to 375 F.  In a small saucepan, over medium heat, melt salted butter and scrape in vanilla seeds, add pod.  Cook, stirring often, until mixture foams and browns (about 5-8 minutes).  Be careful not to burn this!
  6. Remove from heat and discard pod.  Set aside.
  7. On a heavily floured surface, roll out dough into a rectangle (about 14" by 10" and about 1/8" thick) and transfer to a parchment-lined baking sheet.
  8. Spread apple pieces, cherries, and pecans across the surface of the dough, leaving a 1 1/2" border (see picture above).  Sprinkle with dark brown sugar and brush with brown butter mixture.
  9. Fold border over apple mixture, overlapping as needed.
  10. Beat 1 egg with 1 teaspoon water in a small bowl and brush crust with the egg wash.  Sprinkle with turbaned sugar.
  11. Bake until apples are soft and crust is golden brown, about 40-50 minutes.  
  12. Let cool slightly and enjoy!

Dough recipe adapted from Nick Malgieri's Sweet Pastry Dough.