Name: Chocolate Cherry Galettes
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 1/4 cups (160g) plain flour (grandma swore by strong flour, but I just use whatever’s on sale); 1/2 cup (115g) cold unsalted butter, cubed (in a pinch, I’ve used margarine—ended up weirdly flaky but kinda nice!); 2 tablespoons caster sugar (or brown sugar, if that’s what’s rattling around in the cupboard); Pinch of salt; 4-6 tablespoons ice-cold water (sometimes a bit more if the kitchen’s hot; start with less, add more as you go); 2 cups (around 300g) pitted cherries (fresh or frozen – I don’t bother thawing); 1 tablespoon cornflour (or plain flour works in a pinch, but you might get more juices escaping); 1/3 cup (65g) dark chocolate, roughly chopped (milk chocolate works, too, if you like it sweeter); 1/4 cup (50g) sugar (I've tried honey... eh, not my fave); 1 teaspoon vanilla extract; 1 egg, beaten (for brushing – or just use a splash of milk if you can’t be bothered); Demerara sugar for sprinkling (totally optional, but I like the crunch)

Chocolate Cherry Galettes: My Not-So-Secret Weakness

You know how some recipes start with a grand story about a sunlit trip in the French countryside? Well, my obsession with chocolate cherry galettes actually started in a crammed apartment in Leeds during a particularly dreary February, when the oven was slightly wonky and I was just desperate for something bright and, well, chocolatey. I’d watched a chef on telly make something that looked way too perfect, so of course decided to wing it with what I had on hand. Turns out, ramshackle galettes are way more my speed. These have become my rainy day answer when I crave pastry but can’t be bothered (or psyched up) to fuss with lattices and perfection. And, let’s be honest, sometimes all you want is gooey chocolate, tart cherries, and a reason to eat dessert for breakfast. (No shame in my game.)

Why I Keep Making These

I make these galettes when my family’s cherry tree is feeling generous (which is basically never), but more often I use frozen cherries, because I’ve grown wise to convenience! My nephews go mad for these, mostly because chocolate is involved, but also because they look like you tried really hard even when you, well, absolutely didn’t. (The rustic look helps cover a multitude of sins.) And okay—sometimes the pastry tears, sometimes the juices leak. Honestly? That’s how you know it’s homemade. My biggest frustration used to be the dreaded soggy bottom, but a little chocolate layer on the base sorts that right out. Thank you, Mary Berry, wherever you are.

What You’ll Need: Ingredients (With Swaps If You Need ‘Em)

1 1/4 cups (160g) plain flour (grandma swore by strong flour, but I just use whatever’s on sale)
1/2 cup (115g) cold unsalted butter, cubed (in a pinch, I’ve used margarine—ended up weirdly flaky but kinda nice!)
2 tablespoons caster sugar (or brown sugar, if that’s what’s rattling around in the cupboard)
Pinch of salt
4-6 tablespoons ice-cold water (sometimes a bit more if the kitchen’s hot; start with less, add more as you go)
2 cups (around 300g) pitted cherries (fresh or frozen – I don’t bother thawing)
1 tablespoon cornflour (or plain flour works in a pinch, but you might get more juices escaping)
1/3 cup (65g) dark chocolate, roughly chopped (milk chocolate works, too, if you like it sweeter)
1/4 cup (50g) sugar (I’ve tried honey… eh, not my fave)
1 teaspoon vanilla extract
1 egg, beaten (for brushing – or just use a splash of milk if you can’t be bothered)
Demerara sugar for sprinkling (totally optional, but I like the crunch)

Let’s Get Stuck In: Making the Galettes

First, bung the flour, caster sugar, and salt in a big bowl. Toss in the butter cubes. Rub it all together using your fingertips (or just a pastry cutter if you’ve got one, and patience), until it’s all a bit crumbly with some pea-sized bits left. Don’t overthink it here. (If you forget to chill the butter, I promise it still turns out; just work quickly.)
Drizzle in your ice water, a tablespoon at a time, fluffing with a fork until things barely come together. It’ll look a bit of a mess, honestly. Tip it out, give it a quick, bossy pat-together, and wrap in cling film. Into the fridge it goes for at least half an hour—or as long as you remember before getting distracted by the telly.
While the dough chills, tumble cherries, cornflour, granulated sugar, and vanilla into a bowl. Stir ‘em up. I do this with my hands (cherry hands!) because it’s faster. Toss in the chopped chocolate and roll your eyes if anyone walks by and comments it looks like a mess. It does. That’s fine.
Preheat oven to 200°C (about 400°F). Line a baking tray with parchment (if you’re out, lightly butter the tray, but expect some stickage).
Pull your dough form the fridge. Plonk it onto a floured counter. Roll into a rough 12-inch circle (or two smaller ones if you fancy mini-galettes). It never looks perfectly round for me; I say that’s character. Transfer to your tray (it’s floppy, so a big spatula or two helps here).
Spoon that cherry-chocolate jumble into the middle, leaving about 2 inches of dough at the edges. Fold that border up and over the filling—kind of pleat it as you go. Wonky is good. If there are cracks, just pinch them closed or—honestly—don’t bother if you like more jammy edges.
Brush the crust with beaten egg (or just a splash of milk) and sprinkle with demerara sugar if you’re feeling fancy. This is when I usually sneak a rogue chocolate chip or two in the corners.
Bake for 30-35 minutes; the pastry should look golden and the filling will be weirdly volcanic and bubbly. Don’t stress if some leaks—just means you’ll have tasty, chewy edges.
Let cool for at least 20 minutes—if you can stand it—before cutting. The filling will set up a bit more as it cools. Sometimes, I just spoon it warm into bowls and declare it a deconstructed galette. Who’s judging?

Stuff I’ve Learned Along the Way

Once, I tried making these with canned cherry pie filling—just, don’t. Too gloopy, and it never sets right.
Letting the pastry chill really does make a difference. I once rushed it, and everything oozed out like a sad pastry lava flow.
You can freeze extra dough for next time, but wrap it well—or you’ll get weird freezer flavors.

Variations I’ve Messed With

Blackberries and white chocolate is a cracking combo (truthfully—slightly less dramatic looking, but kind of fun).
Almond extract instead of vanilla gives it a sort of Bakewell vibe (but don’t add too much; I once made it taste like marzipan soap).
Trying to make this gluten-free…hmm, it just crumbled everywhere. Probably needs more tweaks.

Tools I Actually Use (And When I Don’t)

Big mixing bowl (old salad bowl in my case, works a charm)
Pastry brush (or even a bit of kitchen paper dipped in egg if you’re really stuck)
Rolling pin, but, confession: I use an old wine bottle most days
Baking tray and parchment

How I Store Leftovers (Though Good Luck Having Any)

These galettes keep nicely for a day or two at room temp, loosely covered. In my house, it rarely lasts longer than a day because honestly, someone always sneaks another slice midday—sometimes that someone’s me, even if I try to pretend it’s not. You can pop leftovers in the fridge if it’s very warm out, but the pastry’s best at room temp.

Serving It Up, Family Style (Or Honestly, Just For Me)

I love these warm with a plop of thick double cream. My other half swears by a scoop of cheap vanilla ice cream on top, but my aunt smothers hers with custard—which, in her eyes, is the solution to all life’s worries. On Christmas morning, I have—no kidding—eaten this with a coffee for breakfast and called it ‘continental.’ Up to you!

Learned The Hard Way, Pro Tip Style

Take the time to properly chill your dough—honest, I’ve tried winging it and ended up with puddles form all the butter.
Don’t overfill! Tempting as it is to cram all the filling in, trust me, you’ll just get leaks. (And a slightly sticky oven floor if you’re as clumsy as me.)

Honestly Asked (and Honestly Answered) Questions

Can I use frozen cherries straight from the bag? Yep! I literally do this every time. Don’t thaw, just use a smidge extra cornflour if they look super icy.
What if I don’t have parchment paper? Well, life finds a way! I butter the baking tray—sometimes it’s a bit stickier, but you just use a sharp spatula to pry it up. Adds excitement.
Is it okay to make these in advance? Absolutely. I actually think the flavors deepen overnight. Just don’t expect crisp pastry after day two—it gets softer but still nice, especially with a hot drink.
Can I make individual mini versions? Oh totally! I actually find they bake a tad faster, so watch them around 20-25 minutes instead.
What’s the trickiest bit? Erm, probably moving the rolled-out pastry. It’s a floppy beast. Sometimes I roll it directly onto a big piece of parchment, then slide the whole thing onto a tray. Less drama that way.

Quick tangent: I once used the leftover filling on toast the next morning, because waste not, want not. It was a solid life choice.

Chocolate Cherry Galettes