Black Cherry and Ricotta Galette

During the summer months, I almost dread turning on the oven unless it’s early in the morning. But for some reason today, it was quite cool outside, so I decided to crank that bad boy up! Let me tell you, I’ve been dreaming of this combination of sweet Black Cherries and Ricotta Cheese for some time now. These rich flavors kinda remind me of cherry cheesecake. Mmmmmm…cheesecake. *smiles* Now for this galette, I chose to use black cherries. They are a bit sweeter, and are slightly reminiscent of plums, in my opinion. But they can easily be substituted for another type.

There is a bit of preparation for this galette. The cutting/pitting of the cherries will take a bit of time and the dough will take a little while as well, but that can be made ahead of time, if you prefer. Also, be aware that cherries can stain your cutting board…and your fingers may look a bit pink after all of this is said and done. *smiles*

Recipe: Serves 4 – 5

Cherry Filling:
2 1/2 cups of Black Cherries (Halved & Pitted)
1/4 cup – 1/3 cup of Organic Cane Sugar
1/4 teaspoon of Arrowroot Powder (or Corn Starch)
Zest from 1 small Lemon
Ricotta Layer:
1/2 cup of Ricotta Cheese
1 teaspoon of Honey (or Agave Nectar)
1/8 teaspoon of Pure Vanilla Extract
1 1/4 cup of Unbleached All-Purpose Flour
1 teaspoon of Organic Cane Sugar
1/4 teaspoon of Sea Salt
1 stick of cold Un-Salted Butter (cut into small cubes)
1/4 teaspoon of Apple Cider Vinegar
3 – 4 tablespoons of ice cold water (or more depending)
(Chill dough for at least an hour)
1 small Free-Range Egg beaten + 1 teaspoon of water (for the egg wash)
A little more sugar (for the sprinkling)



To make your dough, you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help of a large spoon. If you have a food processor, then that machine will mix all the ingredients for you.

If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools, then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left. Slowly add in your ice cold water. You want your mixture to be moist, but not too sticky. If it gets sticky,then just add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together until it comes to a well mixed ball of firm dough.

If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. You will know it’s ready, when your dough starts to form into a ball. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.

Pour that mixture into a small pile on a well floured surface, then firmly form a round flat disk (1″ x 3″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least an hour so that it can chill.

After your dough has chilled, then you can begin to roll it out onto a well floured surface. Roll it out to at least 10 – 12 inches wide, so that you have a lot of room to work with. Then place it onto a sheet of parchment paper, and then onto your baking sheet.

Pre-heat oven at 400 degrees. In a small bowl, mix together your ingredients for your Ricotta layer and set to the side. In a medium bowl, mix together your ingredients for your Cherry filling. Place a thin layer of your Ricotta mixture onto your dough(keeping an border of at least 1 1/2 inches away from the edge, because you’ll need room to fold your dough inward, and then gently place your cherries on top of that layer, discarding the excess liquid.

To the best of your ability, fold your dough inward, making pleats in a circular motion. It doesn’t have to perfect, but be sure to press your pleats firmly together so that they do not come undone in the baking process.


Next, brush a thin coat of your egg wash onto your dough portion of your galette, and then sprinkle a bit more sugar onto the perimeter of your dough as well. Place your baking tray onto the middle shelf in your oven and bake for 30 minutes. Turn your oven down to 375 degrees, and bake for an additional 10 – 15 minutes or until golden brown. Take out the oven and let cool for at least 30 minutes.


The house will smell amazing! And just look at how gorgeous this galette turned out!

Now, if you’re like me, then cut yourself a slice and add a scoop of your favorite ice cream to this yummy dessert.

Serve and Enjoy!

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  • Reply
    Traci | Vanilla And Bean
    July 1, 2015 at 2:57 am

    This has my name all over it, Michelle! Love the ricotta paired with those gorgeous cherries and rustic pastry. Turning on the oven is alright by me… even if its a bit hot out. For this…? It's totally worth it! Oh and those cherries… I just pitted four cups and the juice was all over me, my counter, and cutting board.. Oh such a mess! Beautiful work, Michelle!

  • Reply
    July 1, 2015 at 4:07 pm

    Saw this on your IG. Looks amazing…need to get ricotta and I'm good to go! YUM!!

  • Reply
    Supper With Michelle
    July 1, 2015 at 5:03 pm

    Thanks so much Stephanie!! Wonderful! Hope you enjoy it. 🙂

  • Reply
    Supper With Michelle
    July 1, 2015 at 5:05 pm

    Hey Traci!!! Yes…I know you totally overstand. I thought of you while making this recipe. 🙂 And thank you sooo much as always! It's delicious. xoxo

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