Early June is peak cherry season in Provence. The fruit is at its sweetest, thyme is always abundant here and chèvre (goat cheese) is never far from a Provençale kitchen. I wanted to make a galette - savory - for a twist on a cherry dish. This rustic galette brings together those flavors in a way that feels distinctly southern French: juicy cherries, creamy chèvre a drizzle of honey and thyme that perfumes each bite. Enjoy!
Rustic Cherry, Goat Cheese, Honey & Thyme Galette
Serves 6–8
Ingredients:
* Your favorite pâte brisée pie crust recipe (or purchased)
* 7 ounces fresh goat cheese (chèvre frais)
* 1 pound sweet cherries, pitted and halved
* 2–3 tbsp honey, plus extra for finishing
* Leaves from 4–5 sprigs fresh thyme
* Zest of ½ lemon
* 2 tbsp ground almonds
* Pinch of flaky sea salt
To finish
* 1 egg, beaten
* A sprinkle of raw sugar (optional)
* Extra thyme sprigs
2. Prepare the cherries
Toss the halved cherries with 1 tablespoon honey, half the thyme leaves, and the lemon zest. Let sit while you roll the dough.
3. Roll the galette
Roll the dough into a rough circle about 30–32 cm across. Transfer to a parchment-lined baking tray.
4. Build the filling
Sprinkle the ground almonds over the center, leaving a 5 cm border. This helps absorb cherry juices.
Dollop the goat cheese over the almonds rather than spreading it completely smooth. You want pockets of white visible after baking.
Pile the cherries on top in a loose, abundant arrangement.
Scatter with the remaining thyme leaves and a tiny pinch of flaky salt.
5. Fold
Fold the edges of the dough over the filling, pleating naturally as you go. Brush the pastry with beaten egg and sprinkle with a little raw sugar if desired.
6. Bake
Bake at 190°C for about 35–40 minutes, until the pastry is deeply golden and the cherries are bubbling.
