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Gluten Free Dark Chocolate Cherry Hazelnut Galettes

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  • Author: Girl Versus Dough (pie crust adapted from Bob's Red Mill)
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 mini galettes 1x



For the crust:

  • 1 cup Bob’s Red Mill hazelnut meal/flour
  • 1/4 cup powdered sugar
  • 2 tablespoons cold unsalted butter, cubed
  • 1 tablespoon plus 1 teaspoon heavy cream

For the filling:

  • 1 1/4 cups pitted sweet cherries (fresh or frozen and thawed), halved
  • 1/4 cup dark chocolate chips
  • 1 egg white
  • 1 tablespoon heavy cream
  • Granulated or raw sugar, for sprinkling


  1. Combine all ingredients for crust in a food processor. Process just until a dough ball forms. Pat dough into a disc and wrap in plastic wrap. Chill in freezer for 15 minutes.
  2. Meanwhile, heat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Uncover dough and divide into 4 equal pieces. Roll each piece between two sheets of plastic wrap dusted with cornstarch into a 4-inch circle. Transfer circles to prepared baking sheet. Return to freezer for 10 minutes.
  4. Top each dough circle with cherries and chocolate chips, leaving a 1-inch border. Fold up the crust around the filling, leaving the filling exposed in the center. Whisk egg white and heavy cream together in a small bowl; brush mixture over each pie. Sprinkle lightly with sugar.
  5. Bake 15 to 17 minutes until pie crust is deep golden brown and baked through and filling just begins to bubble. Cool completely on baking sheet before serving.