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Overhead shot of a cherry galette with 3 scoops of ice cream on top with a slice being taken out

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.