Summer Chocolate Cherry Galette by Baking a Moment

Topped with a scoop of homemade ice cream 🙂

I love cherries. Cherries and blackberries. The only problem is that when they’re in season, they’re the best, and their seasons are at the exact same time. I had already bought cherries from the local fruit stand, but I heard that the owner was bringing blackberries back from the farm this afternoon–how could I say no? Now I had plenty of blackberries (oatmeal recipes on the way!) and still plenty of cherries that I needed to bake into something big, sweet, and probably chocolatey…behold, this chocolate cherry galette! I’ve never made a galette before (or homemade pie crust, much less a chocolate one) but Baking a Moment’s recipe was perfect, and it turned out delicious! Go and check out her recipe–the chocolate pie crust is to die for. I topped mine with homemade lavender ice cream, but vanilla, chocolate, or coconut would be just as dreamy.

Note: This recipe was not my own. All credit goes to Baking a Moment, who runs a fantastic blog (you should go check it out!) There were a few directions I changed because I got confused since I had never made a pie crust before, but the recipe and most of the directions are all hers.

Original recipe link:

Still bubbling!


Chocolate Pie Crust

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (I used all Hershey’s Dutch processed)
  • 2 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1/4 cup salted butter (half a stick), cold, cut into 1/4 inch slices (or use unsalted butter and add 1/2 teaspoon salt)
  • 3-5 tablespoons ice water

Cherry Pie Filling

  • 2 and 1/2 cups pitted cherries, fresh or frozen, divided (I used a mix of both) *optional: half or quarter them if your cherries are as enormous as mine were
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon almond extract


Chocolate Pie Crust

  1. Place flour, cocoa, sugar, and salt if using in a large bowl and whisk to combine
  2. Stir in olive oil until it forms small chunks, about the size of your pinkie nail
  3. Add butter slices and toss to coat
  4. Stir in water a tablespoon at a time until the dough begins to stick together and look darker
  5. On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch thick. It will be crumbly at first, but it will start to stick, so be sure to flour your hands!
  6. Fold it into thirds starting from the short side, about the shape of a letter
  7. Roll it out to 1/2 inch again, turn it 90 degrees and repeat the folding process two more times
  8. Wrap the dough in plastic wrap and refrigerate at least two hours

Cherry Pie Filling

  1. Place half the cherries in a small pot with the water, cornstarch, sugar, and lemon juice
  2. Cool over medium-low heat, stirring occasionally until thick like jam
  3. Remove from heat and stir in the rest of the cherries and almond extract. It can sit for awhile if you don’t time it right–I left it on the stove in the same pot and it was alright

Assemble the Galette

  1. Preheat the oven to 425F and line a baking sheet with parchment
  2. On a lightly floured surface, roll out the pie dough to a thickness of 1/8 inch (I made mine a little thicker and it made a smaller galette, so make it thinner than you think!)
  3. Transfer to the baking sheet and place the filling in the middle
  4. Fold the edges slightly over the filling, pleating where it bunches up. Optional (but I would suggest because it makes it look pretty): brush the folded edges with egg white and sprinkle with crushed almonds
  5. Bake 35-45 minutes or until the crust is crisp and the fruit begins to soften and bubble
  6. Let cool before slicing (or be like me and eat it right after it stops bubbling!) Enjoy!
Oozy, gooey goodness!

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