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!
INGREDIENTS: For the Chocolate Pie Crust:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices
3 to 5 tablespoons ice water
For the Cherry Pie Filling:
2 1/2 cups pitted cherries (fresh or frozen), divided
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon almond extract
DIRECTIONS: 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.