This cherry galette, or free-form cherry pie, has a buttery and crisp crust and a perfect balance of sweet and tart in the filling! No one will know that this fabulous fruit dessert is paleo, gluten-free, and nut-free!

An overhead shot of a paleo cherry galette on top of a white plate. There is a red banner at the bottom that states that it is paleo, gluten-free, and nut-free.

The Perfect Dessert for Cherry Season!

I eagerly look forward to fresh cherries returning to the farmers’ markets in Northern California at the end of May and early June because they’re my favorite fruit—especially the sweet and firm Bing variety.  I always end up buying more than I can eat because I’m greedy and I know that cherry season is fleeting. When I’m tired of eating them out of hand, I throw them into a galette or crostata—the Italian version of a rustic free-form pie. Galettes are great because you get the best parts of the pie—the buttery crust and sticky filling—without the hassle of assembling a lattice on top or blind-baking the crust.

Tips for a successful paleo galette

I’m not gonna lie—this paleo, nut-free, and gluten-free pie dough can be finicky. But if you follow my instructions carefully, you’ll end up with a delicious galette filled with a just-sweet-enough jammy filling surrounded by a fantastic buttery crust that doesn’t fall apart or get soggy. Although practice makes perfect, here are some tips that will help novice paleo pie bakers!

Don’t change the ingredients for the crust

I know it might be tempting to substitute one of the flours in the dough with another gluten-free flour that you have in your pantry (e.g. coconut flour, almond flour, etc.), but it won’t work the same way. If there is a substitution that works, I will list it in the recipe card. Otherwise, substitute ingredients at your risk. Please report back in the comments section if your experiment is successful so others can benefit from your testing!

Keep things cold!

Make sure you chill the ghee ahead of time and pulse it with the dry ingredients and egg in the food processor to minimize any melting. Also, add some ice cubes to the water to chill it before adding it to the dough. If the ghee gets too soft, it’ll incorporate too much with the flour, and the resulting dough will be very crumbly.

Don’t get frustrated if the dough cracks!

The whole point of baking a galette is to make a fuss-free homey dessert—don’t fret about creating a picture-perfect pie with fluted edges and an intricately woven lattice top. Yes, it can be frustrating if the galette dough starts to crack as you are fold the edges over the fruit, but don’t freak out! If it cracks because the dough is too stiff, simply dab on some water and seal up the edges. Conversely, if your dough is too warm and pliable, just pop it in the fridge to stiffen up. It’ll turn out okay!

A paleo cherry galette is on a white plate ready to be sliced.

Can you use other fruit for the filling?

Yes! I’ve made galettes with blueberries, blackberries, strawberries, sliced peaches, and apples with great results. FYI: soft fruit and sliced fruit (e.g. peaches, strawberries, etc.) will ooze more juice and lead to a runnier filling—but it will still taste delicious!

Can you make the dough ahead of time?

Not really. When you chill the dough too long or freeze it, the texture can get very stiff and crumbly. If I want to plan ahead, I simply bake the galette early in the day and it will taste great at room temperature many hours later. Like all baked goods, this galette tastes best the same day you bake it. If you have leftover galette, store it in the fridge for up to 4 days.

Ingredients

Dough

  • Cassava flour
  • Tapioca starch
  • Maple sugar or coconut sugar
  • Diamond Crystal kosher salt
  • Eggs
  • Chilled ghee (palm shortening or coconut oil will also work)
  • Cold water

Filling

  • Fresh cherries, pitted
  • Lemon juice
  • Maple sugar or coconut sugar
  • Tapioca starch
  • Diamond Crystal kosher salt

How to make a paleo and gluten free cherry galette

Make the paleo pie dough

Add the cassava flour, tapioca starch, sugar, salt, one egg, and ghee to the work bowl of a food processor.

Adding salt, eggs, and chilled ghee into an open food processor filled with cassava flour, tapioca flour, and maple sugar.

Pulse until the dry ingredients resemble coarse crumbs with no lumps bigger than a pea. (No food processor? Whisk the dry ingredients together first in a large bowl. Then, add the egg and cut in the chilled ghee with a pastry cutter or two forks.)

Overhead shot of open food processor showing the coarse texture of the gluten-free galette dough.

Transfer the contents from the food processor to a large mixing bowl and drizzle in some cold water, a little at a time…

Adding a spoonful of ice water to the paleo pie dough in a bowl.

…folding it in with a rubber spatula until a non-sticky dough forms.

A silicone spatula is folding in cold water into the nut-free and gluten-free galette dough.

Smush the dough into a flat puck, cover the bowl, and refrigerate for about 30 minutes to chill the dough.

The galette dough is flattened into a disk shape in a glass bowl that is being covered with a green silicone lid.

Roll out the dough

While the dough is chilling, heat the oven to 400°F with the rack in the middle.

Place a large piece of parchment paper on a work surface and sprinkle cassava flour all over it. Place the chilled dough on top and sprinkle additional cassava flour on top.

A person in a red apron is sprinkling cassava flour on top of the galette dough.

Roll the dough into a uniform circle that’s about ¼-inch thick and 12-inches in diameter. If the dough cracks as your roll it out, don’t worry! Just smush the dough back together again and add a little bit of water if it feels dry.

Rolling the gluten-free cherry galette dough with a marble rolling pin.

Transfer the parchment paper and the rolled dough onto a rimmed baking sheet. Pop the dough in the fridge if it’s too pliable.

Someone placing the rolled out paleo galette dough on a parchment lined rimmed baking sheet.

Make the cherry filling

In a large bowl, toss together the cherries, lemon juice, sugar, tapioca starch, and salt.

Adding the tapioca starch, maple sugar, salt, lemon juice, and pitted cherries in a glass bowl.

Mix until well combined.

An overhead shot of the cherry filling right after it has been mixed together.

Assemble the cherry galette

Plop cherries in the center of the dough in a single layer, leaving a 2-inch border around the edge.

Someone spooning the cherry filling on the center of the galette dough.

Using a paring knife, cut eight evenly spaced slits from the edge of the dough to the cherries.

An overhead shot of someone using a paring knife to cut 8 evenly placed lines in the galette dough.

Carefully fold the dough segment flaps up and over the cherries, leaving the cherries in the center of the galette exposed.

Someone folding the flaps of the galette dough over the cherry filling.

If the edges or other parts of the dough crack, you can dab a little water on top to help seal them up. Remind yourself: THIS IS WHAT RUSTIC LOOKS LIKE!

Someone folding the final dough flap on top of the paleo galette.

Whisk the remaining egg in a small bowl and brush the egg wash over the top of the crust.

Someone using a red silicone brush to dab egg wash onto the cherry galette dough.

Bake the cherry galette

Pop the galette in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.

Placing a paleo cherry crostata into the oven.

Rotate the galette at the halfway point to ensure even baking.

Rotating the cherry galette at the halfway baking point to ensure even browning.

Transfer the finished galette onto a wire rack to cool.

Placing the paleo cherry galette onto a wire cooling rack.

Slice it up, and if desired, top with whipped coconut cream. Dig in!

A slice of paleo cherry galette topped with whipped coconut cream is in the foreground of the picture.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)


 PRINTER-FRIENDLY RECIPE CARD

Cherry Galette (Paleo, Gluten Free, Nut Free)

4.78 from 18 votes
Prep Time15 minutes
Cook Time45 minutes
Dough chilling time30 minutes
Servings 6
This cherry galette, or free-form cherry pie, has a buttery and crisp crust and a perfect balance of sweet and tart in the filling! No one will know that this fabulous fruit dessert is paleo, gluten-free, and nut-free!

Ingredients 
 

Dough

  • 1 cup cassava flour  plus more as needed for rolling the dough
  • ¼ cup tapioca starch or arrowroot powder
  • teaspoons maple sugar or coconut sugar
  • ¼ teaspoon Diamond Crystal kosher salt 
  • 2 large eggs divided
  • ½ cup ghee chilled and coarsely chopped (palm shortening or coconut oil will also work)
  • ¼ cup ice water

Filling

  • ½ pound sweet cherries pitted
  • teaspoons lemon juice
  • ¼ cup maple sugar or coconut sugar
  • 1 tablespoon tapioca starch or arrowroot powder (the filling will have a looser gel)
  • teaspoon Diamond Crystal kosher salt 
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Instructions 

Make The Dough!

  • Add the cassava flour, tapioca starch, sugar, salt, one egg, and ghee to the work bowl of a food processor. Pulse until the dry ingredients resemble coarse crumbs with no lumps bigger than a pea. (No food processor? Check out the Notes section below!)
  • Transfer the contents from the food processor to a large mixing bowl and drizzle in some cold water, a little at a time, folding it in with a rubber spatula until a non-sticky dough forms.
  • Smush the dough into a flat puck, cover the bowl, and refrigerate for about 30 minutes to chill the dough. While the dough is chilling, heat the oven to 400°F with the rack in the middle.
  • Place a large piece of parchment paper on a work surface and sprinkle cassava flour all over it. Place the chilled dough on top and sprinkle additional cassava flour on top.
  • Roll the dough into a uniform circle that’s about ¼-inch thick and 12-inches in diameter. If the dough cracks as your roll it out, don’t worry! Just smush the dough back together again and add a little bit of water if it feels dry.
  • Transfer the parchment paper and the rolled dough onto a rimmed baking sheet. Pop the dough in the fridge if it’s too pliable.

Make The Filling!

  • In a large bowl, toss together the cherries, lemon juice, sugar, tapioca starch, and salt. Mix until well combined.

Assemble the Galette!

  • Plop cherries in the center of the dough in a single layer, leaving a 2-inch border around the edge.
  • Using a paring knife, cut eight evenly spaced slits from the edge of the dough to the cherries.
  • Carefully fold the dough segment flaps up and over the cherries, leaving the cherries in the center of the galette exposed.
  • If the edges or other parts of the dough crack, you can dab a little water on top to help seal them up. Remind yourself: THIS IS WHAT RUSTIC LOOKS LIKE!
  • Whisk the remaining egg in a small bowl and brush the egg wash over the top of the crust.
  • Pop the galette in the oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly. Rotate the galette at the halfway point to ensure even baking.
  • Transfer the finished galette onto a wire rack to cool.
  • Slice it up, and if desired, top with whipped coconut cream. Dig in!

Video

Notes

  • No food processor? Whisk the dry ingredients together first in a large bowl. Then, add the egg and cut in the chilled ghee with a pastry cutter or two forks. Continue with the instructions above at step 2.
  • I like to measure all the dry ingredients on a scale for accuracy. Click on the metric button to get the ingredients in grams.

Nutrition

Calories: 305kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Fiber: 1g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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30 Comments

  1. I am so excited for a crust that doesn’t use nuts! My daughter is allergic and it is so hard to find recipes that work. Thank you! 🙂

  2. 5 stars
    Made this for my birthday and it was delicioussss, my kids devoured it. I followed the instructions exactly and it turned out with a golden crust and a moist filling. My son already requested to do it again for his birthday. Thank you for sharing!

    1. 5 stars
      Made this cherry galette last night. It turned out great even with dough braking while lifting edges to fold the flaps over cherries. For some it’s probably obvious but for some may not be, so here’s a tip: I measured ghee at room temp in a measuring cup, then plopped it on a cutting board and formed 1in thick disk and then put the cutting board with ghee in the fridge for the day to make the galette later in the evening (if you short on time freezer should work too). The only thing that’s slightly bothers me is that I can really taste ghee in the finished product, so next time I’ll try making it with palm shortening for milder taste. Thank you for an amazing recipe!!

  3. This sounds so yummy! Has anyone tried freezing it after baked and cooled? I would love to bake this and take it on our travels. 🙂

  4. 5 stars
    Love this recipe and love the (shorter than usual) video but
    HENRY – please, that music! 😣 if I’m saying it it’s likely a lot of other people are thinking it. That being said everything you guys do is pretty great so thank you for all the work you put into the books and your website. I have 2 of your books and I really want to get a new one. Blessings to your family.

    1. Thanks for your feedback! Henry isn’t to blame for the music. We do have closed captions for all our videos so you can have them on mute if they music is too annoying.

  5. 5 stars
    I used the crust recipe for Thanksgiving with pumpkin pie filling. I rolled on one piece of parchment to maybe 1/8” thick and flipped into a 9” pie pan. It was generous enough to crimp the ee with a little left over. I baked the pie with the raw crust and it held up beautifully. A bit stiffer than a traditional wheat flour crust but I’ll take it as a solid win! I did add an extra 1/2 tsp salt because the first test crust tasted a little bland for me.