You eat with your eyes first.

Do you agree with this statement?

I definitely do. The prettier a dish is plated, the more excited I am to eat it.

So that’s why this chocolate cherry galette gives me all the heart eyes. For starters, it’s got a chocolate crust, so we’re off to a good start.

Then you put tangy red cherries inside the crust and bake it. Top it with powdered sugar and perfection is born.

Plus, it’s super pretty and perfect for wowing your guests..you know, when you can do that kind of thing again… (thanks Covid!)

Let’s get started on making this decadent dessert!

When are Cherries in Season?

Northwest cherries are in season from June to the end of August. These cherries are generally picked, packed, and on the retailers’ shelves within two days of harvest. You can’t get much more fresh than that!

What Type of Cherries are the Sweetest?

Since a cherry gets sweeter the longer it’s on the tree, the red, Northwest Cherries are known for their naturally high sugar content that results from extended hang time on the tree. With the exception of Rainier cherries, the darker the exterior usually means a sweeter flavor.

How do you Take the Seeds out of Cherries Quickly and Easily?

When I first started wanted to de-pit cherries, I watched a video on Youtube showing a cherry put on the mouth of a bottle and using a skewer, the person pushed the cherry pit out of the cherry into the bottle. I tried it. It worked. But in order to make a cherry pie or something that requires a lot of cherries, I was not about to use that process that many times.

I began a search online for a cherry pitter, but even that was just one cherry at a time (although still WAY easier than the bottle trick). So I de-pitted my cherries one at a time until I found this gem. This cherry pitter removes the pit out of 6 cherries at a time – and is so easy to use that I put my kids in charge of using it. I love it!

Chocolate Cherry Galette

This stunning chocolate pastry features tangy cherries for a mildly sweet dessert.

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Course Dessert

Cuisine French

Servings 8 servings

Ingredients

For the Chocolate Pie Crust

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup 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

Instructions

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.

To make the Cherry Pie Filling:

Place half the cherries in a small pot, along with the water, sugar, cornstarch, and lemon juice.
Cook over medium-low heat, stirring occasionally, until the mixture is thick and jammy.
Remove from the heat and stir in the remaining cherries and almond extract. Let cool completely.

To assemble the Galette:

Preheat the oven to 425 degrees F and line a baking sheet with parchment.
On a lightly floured surface, roll out the Chocolate Pie Dough to a thickness of about 1/8-inch.
Transfer it to the prepared baking sheet, and place the Cherry Pie Filling in the center.
Fold the sides of the dough up and over the filling slightly, pleating as needed. Optional: brush the crust with egg white and sprinkle with about 1/4-cup of sliced almonds.
Bake for 20 minutes, or until the crust is crisp and the fruit is slightly softened.
Cool completely before slicing. Optional: dust with powdered sugar, for garnish.