Cherry Bourbon Vanilla Bean Galette

This Cherry Bourbon Vanilla Bean Galette is everything I want in a rustic tart. Perfect, foolproof pie crust, fresh summer cherries, a touch of bourbon, and vanilla bean paste come together to make this simple dessert. I love serving it with vanilla bean ice cream!

Galettes always make me feel like less of a failure when it comes to making pies. Galettes, I can do. Rustic pie = sign me up. An actual pie in a pie pan with perfectly braided lattice crust and whatever other designs people do? Absolutely not. Those scare me to death. That’s why the only pies you’ll see on here are in rustic galette/crostata form. 🙂

I should probably face my fear and make one though. Maybe this fall?

Anyway – this galette! Omg. I have no words for its deliciousness.

It all starts with the sweetest summer cherries. I used a mixture of dark red cherries and rainier cherries in this, but you can use whatever you have! Those darn little rainier cherries are so expensive, but SO gorg and delicious.

I also love the combination of cherries and bourbon, so naturally, I knew I had to add some bourbon to this.

This is another one of my faves with that combo!

For the cherries, you just toss them in a little brown sugar, vanilla bean paste (you can sub fresh vanilla bean seeds here too), bourbon obviously, and a little cornstarch to help thicken the cherry juices and hold everything together!

Despite how this dessert may look to you, it’s truly SO easy. Anyone can do it. Even me, the person who is terrified of pies!

This crust is a version of my mom’s, and I think actually my aunt’s before that, and it’s seriously the most foolproof, amazing pie crust ever. I’m not just saying that because it’s my mom’s. I’ve tried countless recipes for pie crust, and no crust comes close in terms of taste, texture, flavor, and easiness to work with.

And it’s made in the food processor! Literally in minutes.

You won’t believe how good and simple it is. To die for!

And obviously, this is best served with ice cream. Like I had to tell you though. 😉

Vanilla bean if we’re being specific!

I really just want to swim in this.

The other thing about this galette, is that it’s not too sweet. I’m not a huge fan of desserts in general, I kind of have to be in the mood for them. But this one, is incredible, and I could actually eat it for breakfast without feeling like garbage.

It’s the perfect balance of flavors and not sugar-coma-inducing AT ALL.

Well, depending on how much ice cream you add to it. 🙂

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Cherry Bourbon Vanilla Bean Galette

This Cherry Bourbon Vanilla Bean Galette is everything I want in a rustic tart. Perfect, foolproof pie crust, fresh summer cherries, a touch of bourbon, and vanilla bean paste come together to make this simple dessert. I love serving it with vanilla bean ice cream!

Course Dessert

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 8

Author Molly | Spices in My DNA

Ingredients

For the dough

• 1 1/2 cups all purpose flour
• 1/2 cup cake flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups (12 tablespoons) unsalted butter
• 2 tablespoons shortening
• 1/4 cup ice water

For the cherry filling

• 4 cups cherries, pitted and halved*
• 3 tablespoons light brown sugar
• 1 tablespoon vanilla bean paste*
• 1 tablespoon cornstarch
• 2 tablespoons bourbon

For the egg wash

• 1 large egg
• 1 tablespoon milk or cream
• coarse sugar for sprinkling

Instructions

1. Begin by making the dough. Combine flour, cake flour, sugar, and salt in a food processor. Pulse once to blend. Add the shortening and butter and pulse until the mixture resembles coarse meal. Slowly add the ice water, until soft dough ball forms. Remove dough, toss lightly in flour, and form into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 425℉. In a medium bowl, combine the cherries, brown sugar, vanilla bean paste, and cornstarch and stir to combine. Add the bourbon and stir again to combine. Set aside.

3. Lightly flour your countertop and roll out the chilled dough until it is about a 14x17 circle. Transfer dough to a parchment lined baking sheet. Place cherry mixture in the center of the dough, and fold in the edges to create a rustic tart, crimping them gently to secure.

4. Whisk together the egg and milk for the egg wash, and brush on the edges of the dough. Sprinkle the dough edges with coarse sugar. Bake for 25 minutes or until edges are golden and crispy. Let cool for a few minutes, then slice and serve with vanilla bean ice cream!

Recipe Notes

*I used a mixture of dark red cherries and rainier cherries, but you can use whatever you like!
*If you can't find vanilla bean paste, you can sub seeds from 1 vanilla bean.