“A Galette of Rainier Cherries (gluten free)”



Fresh Rainier Cherries have arrived. Their beauty seduced me completely. I had to have them…eating some out of the bag right after paying for them…baking the rest into this tender-crusted galette …not too sweet, just right.

Galettes are easy to make. Simply a freeform crust filled, either sweet or savory, French in origin…a beautiful rustic, yet elegant look, not a rigid as a crimped pie crust, not as planned looking…they never look the exact same way twice…that is why I love them.

In my pantry there was a box of King Arthur Gluten Free Flour that I had not tried…some of it went into my pastry recipe. The outcome was beyond my expectations. A delicate pastry, somewhat shortbread-like, that baked up golden brown and flakey.


For pastry crust: 2 cups King Arthur Gluten Free Flour (or any other flour), 1 1/2 sticks of cold butter cut into small chunks, a pinch of salt & ice water.


Put flour  & pinch of salt in a food processor bowl. Pulse to blend. Add in cold butter chunks & pulse a few more times. Do not pulse too much. The butter should still be in small pieces. Drizzle in ice water, about 5 tablespoons, pulsing as you add. Remove pastry from bowl of processor &  form into two balls. Flatten each & wrap in plastic. Chill for at least one hour before using. This galette will only need one pastry ball. Save the other for another dessert either chilled or frozen.

When ready to make the galette, remove pastry from the refrigerator, let sit for about 10 minutes.


While pastry is sitting for 10 minutes, whisk together 2 eggs, 1 cup low-fat or no-fat Greek yogurt, a generous pinch of ground cinnamon & 1/2 cup turbinado or raw sugar for filling. Set aside.


Place pastry on a sheet of floured parchment paper & roll  into a rough circle about 12″ in diameter. It is just fine if edges are not even. Pour half of the egg-yogurt filling in the center of the pastry circle. Top with 1 1/2 to 2 cups pitted Rainier Cherries.


Lift edges of parchment paper to fold pastry up and over the fruit overlapping the edges.


Lift entire sheet of parchment paper with the uncooked galette & place on a baking sheet. Pour any remaining batter over cherries. Sprinkle with additional sugar. (I left the stems on a few of the pitted cherries just because I thought they looked pretty like that.)


Bake in a 375 degree oven for about 35-40 minutes or until crust is golden brown and the custardy filling is set.


Serve cut into wedges with a generous dusting of powdered sugar.


There is a French children’s song about galette:

J’aime la galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”)
I agree!

24 thoughts on ““A Galette of Rainier Cherries (gluten free)”

  1. Teresa you had me at Ranier cherries. I never buy them as they are so expensive but I love them and now maybe I’m inspired. I have some gluten free flour from Trader Joe’s just to experiment and haven’t done so yet. Now is the time. See you tomorrow. Can’t wait.

    1. Angela, I agree about the price, but I always buy one bag and just savor every bite each summer. They are awfully expensive which is a shame.
      I, too, am looking forward to meeting you tomorrow, although there is not much I will be able to show you when it comes to styling as your photos always look so good.

    1. I think it would work best with peaches, plums, blackberries…some fruits are just too easily softened that they loose their taste & shape. But any of the ones I mentioned work great. Good luck and send me a pic when you make yours.

    1. Georgia, thanks so much. This was so simple and sinfully wicked good that I am now thinking of making a fresh peach version…so much fruit now with so little time.

    1. Karen, neither do we see these lovely cherries for very long and when they do appear they are outrageously expensive. I buy a couple of pounds every season (that’s all)…eat them as is and make a few desserts, add a handful to a salad and that is it ’til next year.

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