These mini cherry galettes are a flaky and tender pie dough filled with fresh cherries. Rustic galettes are an easy alternative to shaping double crusted pies and the individual size makes these perfect for picnics or cutting them into pieces to snack on by hand. With minimal cane sugar in the sweet cherries, and just a little bit to create a sweet topping on the crust, these crusty single serving galettes are a beautiful and delicious treat. They are the perfect vegan dessert, cherry dessert, vegan summer dessert, or vegan fall dessert.
And, if you want more delicious vegan dessert recipes, try these salted caramel apple cookies or this pineapple upside down cake!
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What You’ll Need To Make Mini Cherry Galettes
Tools You’ll Need
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How To Make Mini Cherry Galettes
Chill the oil for 20 minutes in the freezer before using.
In a small bowl or measuring cup, combine oil with ice cold water. Whisk until it is opaque and starts to emulsify. This will help mimic the qualities of butter that create a flaky, tender pastry.
In a large bowl, combine the flour, baking powder, and salt. Stir to evenly distribute.
Pour the oil and water into the flour mixture. Stir to incorporate, mixing until it is just holding together. Some crumbles may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over mix.
Pull dough together into a flat disc and cover in plastic wrap and chill in the fridge for 15 minutes.
Pit and slice the cherries in half.
Combine in a bowl with lemon juice, sugar, cardamom, and flour. Toss to coat everything evenly.
Preheat oven to 375°F/190 C about 10 minutes before ready to bake. Line baking sheets with parchment.
Turn dough out onto a lightly floured surface. Divide into 6 pieces.
Work with one piece of dough at a time. Form into a flattened ball and roll to 1/4”/6mm thick (about 8”/20cm across). For clean edges and less rustic look, cut a clean circle from the rolled dough with a very large cookie cutter or trace around an up-side-down bowl. Repeat with the remaining dough. Place the rolled dough in the fridge to chill when not working with it.
Scoop a heaping ½ cup of cherry fillings into the center of each disk. Fold the edges over the filling. For best shape, fold 5 edges.
Brush the edges with oat milk and sprinkle with raw cane sugar.
Bake for 30-40 minutes until the mini cherry galettes are golden brown and filling is bubbling.
Remove from oven and allow to cool completely. Stores in the fridge for up to 5 days. Bring to room temperature or heat in the oven before serving.
Important Recipe Notes
Oil: Any neutral oil such as canola, sunflower, vegetable, or avocado will also work. Do not use coconut oil.
Working and chilling dough: Avoid rerolling dough or adding too much flour while rolling. Working the dough multiple times will result in it becoming tough and the oil will leak out, losing the perfect flake.
This dough does not freeze and defrost well. Avoid over chilling. If over-chilled, the oil will separate while being worked and the dough will not be tender.
Frozen cherries: Frozen cherries can be used, but need to be defrosted, drained, and chopped. For best results with frozen cherries, use corn starch instead of flour in the filling and increase to 3 tbsp/24g.
Vegan Dessert Recipes
Spiced Vegan Chocolate Cookies– These chocolate cookies have just the right amount of spice. They are deeply chocolatey, lightly crisp on the outside, soft on the inside, and warmed with cinnamon, ginger, and just a hint of cayenne.
Lemon Blueberry Thumbprint Cookies– These thumbprint cookies are a delicious vegan dessert that combines the sweet taste of blueberries with the slightly sour and acidic taste of lemon.
Vegan Sweet Cherry Galettes
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Ingredients
- 3 cups/360g all-purpose flour
- 1/2 tsp/3g salt
- ½ tsp/2g baking powder
- ¾ cup/180ml vegetable oil chilled
- 6 tbsp/90ml very cold water
- 4 cups/600g cherries washed and pitted
- 2 tbsp/25g raw cane sugar or granulated sugar
- 3 tbsp/22g all-purpose flour or 2 tbsp/16g cornstarch
- 1 tbsp/15ml lemon juice
- ½ tsp/1g cardamon optional
- 1 tbsp/15ml oat milk
- 2 tbsp/25g raw cane sugar
Method
- Chill the oil for 20 minutes in the freezer before using.
- In a small bowl or measuring cup, combine oil with ice cold water. Whisk until opaque and starting to emulsify. This will help mimic the qualities of butter that create flaky, tender pastry.
- In a large bowl, combine the flour, baking powder, and salt. Stir to evenly distribute.
- Pour the oil and water into the flour mix. Stir to incorporate, mixing until just holding together. Some crumbles may still exist. If the dough does not hold together, add 1-2 tbsp/15-30ml more cold water. Do not over mix.
- Pull dough together into a flat disc and cover in plastic wrap and chill in the fridge for 15 minutes.
- Pit and slice the cherries in half. Combine in a bowl with lemon juice, sugar, cardamom, and flour. Toss to coat everything evenly.
- Preheat oven to 375°F/190 C about 10 minutes before ready to bake. Line baking sheets with parchment.
- Turn dough out onto a lightly floured surface. Divide into 6 pieces.
- Work with one piece of dough at a time. Form into a flattened ball and roll to 1/4”/6mm thick (about 8”/20cm across). For clean edges and less rustic look, cut a clean circle from the rolled dough with a very large cookie cutter or trace around an up-side-down bowl. Repeat with the remaining dough. Place the rolled dough in the fridge to chill when not working with it.
- Scoop a heaping ½ cup of cherry fillings into the center of each disk. Fold the edges over the filling. For best shape, fold 5 edges.
- Brush the edges with oat milk and sprinkle with raw cane sugar.
- Bake for 30-40 minutes until pastry is golden brown and filling is bubbling.
- Remove from oven and allow to cool completely. Stores in the fridge for up to 5 days. Bring to room temperature or heat in the oven before serving.
