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This refined sugar free chocolate cherry galette features juicy cherries, lip-smacking dark chocolate, and a subtle whiff of orange wrapped up in a crisp whole wheat pastry. This rustic galette recipe is perfect for beginner pie bakers!
This post was originally published on 16 July 2018 and updated on 10 July 2020.
One thing I have always loved about summer is the food, especially the fruit.
Cherries are a newer love for me. I’ve never been cherry crazy, but OH MY GOD, I’m not exaggerating when I say that this Chocolate Cherry Galette is the most delicious, sexiest dessert I have made since I moved to London.
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.
This chocolate galette is the perfect summer recipe!
Why you’ll love this recipe
- This Chocolate Cherry Galette has got flavour 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.
- 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.
- It’s super easy to make, even beginner pie bakers will have no trouble with this galette recipe!
- It’s naturally sweetened with coconut sugar and fruit, making it completely refined sugar free.
Is a galette a pie?
Yes, a galette is a formless pie.
They are the easiest kind of pie to make and are perfect for beginner pie bakers, because you don’t need any technical skills nor any pie baking equipment. If you have a baking sheet, you’re good to go!
Sure, you can get all fancy with the design of the fruit inside, but you can also do like I did for this Chocolate Cherry Galette 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.
How do you keep galettes from getting soggy?
As the queen of cake, Mary Berry, put it, “no one likes a soggy bottom!” To keep your galettes from succumbing to this Bake-Off faux pas, here are a few tips:
- Don’t overpack your pastry. Make sure you’re using the exact amount of filling called for in the recipe, especially if it’s fruit. Too much fruit will create excess moisture and soak through the bottom of the pastry.
- Roll the pastry thin. Follow the directions in the recipe to make sure you have a thin layer of pastry at the base. If it’s too thick, it won’t cook through in the time allotted and will be doughy and soggy.
- Use an egg white wash. I protect my Chocolate Cherry Galette from getting soggy by washing the base with a thin layer of egg white. This creates a barrier between the wet filling and pastry, ensuring a crispy base.
- Cover the base with frangipane. Similarly, you can also use a layer of frangipane between your fruit and pastry base to avoid it getting soggy.
Ingredients in chocolate galette recipe
- Flour: Both plain and whole wheat flour are used to create a crispy, delicate pastry.
- Orange zest and juice: The subtle scent and flavour of orange works beautifully with the cherries and dark chocolate.
- Sea salt: To season both the crust and the filling and help elevate the sweetness
- Coconut sugar: Our refined sugar free sweetener of choice! Used in both the crust and filling to add a note of caramel.
- Unsalted cold butter: This is essential for a flaky pastry!
- Fresh cherries: It would be hard to make a Chocolate Cherry Galette without the star ingredient. Take advantage of summer’s bounty and use fresh cherries.
- Arrowroot powder: Thickens the filling to help prevent a soggy bottom on the pastry.
- Pure vanilla extract: Just a dash for sweetness.
- Dark chocolate: Our other star ingredient! I love dark chocolate here for its richness.
- Egg white: To prevent a soggy bottom. This is a crucial step, so don’t forget!
- Egg yolk: Used to brush the top of the pastry so it browns in the oven.
- Coarse raw sugar: Optional, but adds a nice sparkle and crunch to the top of the chocolate galette.
How to make this chocolate cherry galette
This Chocolate Cherry Galette recipe is easy to make and a dream to eat. It’s perfect for summer barbecues and parties! Here’s how to make it:
- Make the crust.
- Make the filling.
- Roll out the crust into a 30cm diameter circle and place it on a baking tray.
- Wash the base of the crust with an egg white wash.
- Dump the filling into the centre of the pastry.
- Pull and crimp the edges up around the filling.
Tips for making this recipe perfectly
- Make sure your pastry ingredients are COLD. The cold butter will react with the heat of the oven and help lift the pastry to create flaky layers.
- If you get little holes in your pastry as you’re rolling it out, simply take a bit from the edges and patch them up.
- Turn your pastry disc 90º with every roll. This will help you get a circular crust.
- Don’t skip the egg white wash. This will ensure you don’t get a soggy bottom on your Chocolate Cherry Galette.
Looking for more refined sugar free summer fruit desserts?
Strawberry Shortcake Cookie Cups
Blackberry Peach Pie
Apricot Upside Down Cake
Chocolate Raspberry Bars
Black Forest Cake
Rhubarb and Ginger Crumble
Blackberry Cheesecake Bars
White Chocolate Raspberry Ripple Cake
No Bake Strawberry Lemon Cheesecake Bars
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Chocolate Cherry Galette by leaving a comment and rating below!
Chocolate Cherry Galette
This refined sugar free chocolate cherry galette features juicy cherries, dark chocolate, and orange wrapped up in a crisp whole wheat pastry. Perfect for beginner pie bakers!
- 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
- 400 g pitted and halved fresh cherries
- 50 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.