This post was created in partnership with the Cherry Marketing Institute. All opinions are our own.
Chocolate and cherries seem a romantic combination, no? With Valentine’s Day around the corner, we dreamed up this rustic cherry pie as a sweet treat to celebrate the day. A galette is a rustic pie: “rustic” meaning no pie plates or crimping needed. Instead, simply roll out the dough, spread on the filling, fold over the crust, and bake.
Alex and I hadn’t made a galette in a while, and I was reminded of how simple it is. (Why don’t I remember to make galettes more often?) In this galette, Montmorency tart cherries make for a superb filling, combined with the sweetness of maple syrup, a bit of lemon for brightness, and just a hint of cinnamon and nutmeg. Drizzled with a bit of semi-sweet chocolate to finish, the star is our rye galette crust: flaky and lightly nutty from the rye flour. My favorite testimonial: we enjoyed the galette with some friends, who saved a piece for their 7-year-old the next day. I received a text in the morning that Eliza thought it was “spectacular”! (This also proves that you can eat leftovers for breakfast.)
In addition to the month of Valentine’s Day, February is also American Heart Month. The variety of cherries we’ve used here, Montmorency tart cherries, have been linked to cardiovascular benefits. The tart cherry variety is not sold fresh since the fruits are very delicate when picked; instead, they’re sold year round in dried, frozen, and juice forms. We used frozen cherries for this galette.
A good place to start to combat cardiovascular disease is eating more fruits and vegetables, especially deep-hued produce that’s packed with heart-healthy compounds. Typically, the darker the color, the better. Studies have shown that Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation and improve belly fat – all factors specifically linked to heart disease risk. Pretty sweet! Read more about the potential heart-related benefits of Montmorency tart cherries here.
Other ways to enjoy tart cherries if you don’t have time to make a galette: eating dried cherries by the handful, drinking cherry juice, or making this tart cherry chia jam.
Happy Valentine’s Day!
Listen to our love-themed Valetine’s podcast.
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This tart cherry chocolate galette recipe is sponsored by the Cherry Marketing Institute. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!
- 1 rye crust
- 2 cups frozen Montmorency tart cherries
- 1 tablespoon lemon juice
- 6 tablespoons maple syrup
- ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 pinch freshly grated nutmeg
- ½ tablespoon unsalted butter
- ¼ cup semi-sweet chocolate chips
- Before you assemble the pie, make the rye crust (or make it in advance and freeze it).
- Preheat oven to 375°F.
- In a skillet over medium heat, heat the tart cherries, lemon juice, maple syrup, cinnamon, nutmeg, vanilla, and salt. When it comes to a simmer, simmer for 3 minutes until the cherries are heated through. In a small bowl, dissolve 1 tablespoon cornstarch into 1 tablespoon water, then stir into the mixture and heat another 2 minutes until the juices have thickened into a thick sauce.
- Line a baking sheet with parchment paper. On a floured surface, roll the dough into a rough circle about 12 inches across. Place the dough on the parchment paper. Arrange the cherries in the middle of the dough and spread to within 1 inch of the edge of the crust. Fold the edge of the dough over the cherries.
- Melt ½ tablespoon butter and brush it over the top of the dough. Bake until the crust is golden brown, about 40 minutes. Cool for 30 minutes.
- When the galette is cooled, place about 1 inch of water in a medium saucepan and bring to a gentle boil. Measure out ¼ cup chocolate chips, then remove a small handful. Heat the remaining chocolate in a small saucepan set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted. Add the remaining chips and stir until the chocolate is completely smooth.
- Spoon the chocolate into a zipper-lock bag and close to seal, then snip the tip to make a very small opening. Drizzle the chocolate back and forth over the galette. Allow to dry for about 30 minutes before serving (or serve immediately, if you just can’t wait).