Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!
If you had told me I would EVER pair basil with fruit, I would have thought you did not know me well. Before this recipe, basil was for very specific recipes, such as Italian pasta dishes or certain Thai dishes. That all changed with this recipe for a cherry basil galette, which was born for me when I saw Pampered Chef’s new recipe for a Strawberry Galette, only I did not have any fresh strawberries.
I used our Cherry & Olive Pitter to remove the pits, which makes quick work of it, since I can remove 4 pits at the same time! Here’ s some info:
Pit Four Fruits at One Time
If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.
Olive Pitter
We’ve included an extra insert so you can also pit smaller olives.
Click here to purchase yours today!
The basil truly enhanced the flavor of the cherries, and it was unlike any dessert I’ve previously had. Mind you, I have been a picky eater, and I realize that this may not be a new dessert for many of you. However, I am quite proud of myself for giving this a try, and I hope you’ll make this and let me know what you think. Let’s jump right in!
Ingredients
- 1 lb fresh cherries, stems and pits removed
- 3 tbsp sugar, plus more for sprinkling
- 2 tablespoons cornstarch
- 2 tablespoons torn basil leaves (about 5 basil leaves), plus more for garnishing
- 1 tablespoon lime juice
- 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
- 2-3 tablespoons softened butter, cubed
- 1 egg, beaten
- Optional: ice cream or whipped cream
Instructions
Preheat the oven to 425°F.
Remove the stem from the cherries, and use the Cherry & Olive Pitter to remove pits.
Combine the cherries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.
Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.
Pour the cherry mixture into the center of the pie crust, leaving about 2″ (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2″ (5 cm) to form an even border. Pinch the pleats to seal.
Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.
Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.
That’s it! My family really enjoyed this dessert, it so perfect for summer. Please let me know if you give this a try, and if you have a similar recipe, please do share. I would love to hear from you!
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Cherry Basil Gallette
Equipment
Ingredients
- 1 lb fresh cherries, stems and pits removed
- 3 tbsp sugar, plus more for sprinkling
- 2 tbsp cornstarch
- 2 tbsp torn basil leaves (about 5 basil leaves), plus more for garnishing
- 1 tbsp lime juice
- 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
- 2-3 tbsp softened butter, cubed
- 1 egg, beaten
- ice cream or whipped cream, optional
Instructions
- Preheat the oven to 425°F.
- Remove the stem from the cherries, and use the Cherry& Olive Pitter to remove pits.
- Combine the cherries, sugar,cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.
- Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.
- Pour the cherry mixture into the center of the pie crust, leaving about 2" (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2" (5 cm)to form an even border. Pinch the pleats to seal.
- Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.
- Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.
