Cherry Galette

Yield: 12 servings


  • Rough Puff Pastry
    • 14 ounces flour
    • 1 ½ cup very cold butter, cut into pieces
    • 1 tsp. salt
  • Cherry Compote
    • 2 cups bing cherries, pits removed
    • 2 cups sour cherries from a jar
    • ½ cup sugar
    • 1 vanilla bean
    • 2 tbsp. orange liqueur
    • 1/2 cinnamon stick
    • 2-inch piece of lemon zest
    • 1 tbsp. cornstarch
    • 2 tbsp. water
    • Squeeze of fresh lemon juice
  • Lemon Verbena Scented Crème Fraiche
    • 2 cups crème fraiche
    • 1 tbsp. finely chopped lemon verbena
    • 1tsp. vanilla
    • 2 tbsp. icing sugar, or to taste


  1. Rough Puff Pastry
    1. Mix flour, butter, salt, cold water in a bowl to form a soft smooth dough.
    2. Roll dough into a 24 x 8-inch rectangle.
    3. Fold the dough like a business letter, folding the bottom third up toward the centre so that it covers the centre third, then fold the top third down over the bottom and middle thirds. This completes the first turn. Rotate the dough 90 degrees.
    4. Roll the dough out again into 24 x 8-inch rectangle. Turn.
    5. Repeat twice more, allowing to stand between turns, at least 30 minutes. Keep pastry as cold as possible at all times. Put in freezer, if needed.
    6. Roll out pastry dough into an even rectangle approximately 1/8 to ¼-inch thick.
    7. Use a sharp knife, cut pastry into twelve 3 x 3-inch squares.
    8. Place the pastry squares on a large baking sheet lined with parchment paper.
    9. Dock pastry with fork. Let rest in fridge until ready to bake or set in freezer for a few minutes.
    10. Preheat oven to 425 degrees F.
    11. Bake in 425 degree F. oven until golden brown, about 10 to 15 minutes.
  2. Cherry Compote
    1. Pit cherries.
    2. Add bing cherries, sour cherries, sugar, vanilla bean, orange liqueur, cinnamon and lemon zest to saucepan.
    3. Bring to a boil. Reduce heat to a simmer. Let cherries simmer for 10 minutes.
    4. If desired, thicken with cornstarch. Dissolve cornstarch in a little water. Stir into cherry mixture. Bring to a boil. Let cook 1 to 2 minutes more.
    5. Taste compote for seasoning. Finish with lemon juice or more sugar.  Let cool to room temperature before using.
  3. Lemon Verbena Scented Crème Fraiche
    1. Combine crème fraiche, lemon verbena, vanilla and icing sugar. Taste for sweetness and adjust to your own taste.
    2. Let infuse for 5 to 10 minutes.
    3. If desired, strain to remove lemon verbena.
    4. Assembly
    5. Serve pastry with some of the cherry compote and a dollop of the scented crème fraiche.