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Bourbon Cherry Chocolate Galette | URBAN BAKES

Bourbon Cherry Chocolate Galette

  • Author: Connie
  • Total Time: 1 hour, 30 minutes
  • Yield: 9-inch galette 1x




  • 2 cups all-purpose flour
  • ¼ cup unsweetened dutch cocoa powder
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 12 tablespoons unsalted butter, cold and cut into ¼ inch slices
  • 6 tablespoons cold water


  • 1 pound fresh cherries, pitted
  • ¼ cup packed brown sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • ½ tablespoon lemon zest


  • ½ cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • ½ tablespoon bourbon
  • sweetened cocoa powder for sprinkling, optional


  1. In a large bowl, whisk flour, dutch cocoa powder, 3 tablespoons brown sugar and 2 tablespoons of granulated sugar. Toss in butter and coat with flour mixture.
  2. Using a pastry blender or long-tined fork, cut in the cold butter until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
  3. Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
  4. Meanwhile in a large bowl, lightly mix cherries, ½ cup brown sugar, cornstarch, bourbon, vanilla and lemon zest together; set aside. Heat oven to 400 degrees F and line a medium size baking sheet with parchment paper or a silicon baking mat; set aside.
  5. Once pastry dough has chilled, roll the dough into a 12-inch circle over the plastic wrap.  To achieve a cleaner finish, trim the edges by using a large inverted plate or bowl. Use remaining scraps to fill in any gaps or tears within the rolled out dough.
  6. Grabbing opposite edges of the plastic wrap, gently transfer and flip the dough over onto the pre-lined baking sheet.  Spoon cherry filling into the center about 2 inches from the edge. Fold crust upward and onto the sides of the cherries creating pleats about every 1 1/2 inches.
  7. Bake for 35 to 40 minutes until the crust is soft yet holds up firm when touched and the cherries have become bubbly. Remove from heat and allow to rest over a wire rack for 10 minutes.
  8. Meanwhile in a medium bowl, whip heavy cream, 1 tablespoons of sugar and bourbon until stiff peaks form.  Spoon over the galette and sprinkle sweetened cocoa powder. ENJOY!
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
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