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4 from 2 votes
Black Sesame Cherry Galette
Black Sesame Cherry Galette
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Black Sesame Cherry Galette is the new new you have been waiting for this summer. Both black sesame powder and seeds are used to double up on the flavor.

Course: Dessert
Cuisine: American, Japanese, Vegan
Author: Rezel Kealoha
Black Sesame Crust
  • 2 1/2 Cups All Purpose Flour
  • 1 Tablespoon Black Sesame Seeds
  • 1 Tablespoon Black Sesame Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Coconut Sugar
  • 8 oz Super Cold Vegan Butter Cubed
  • 6 Tablespoons Ice Cold Water
Cherry Chia Jam
  • 2 Cups Cherries Pitted and Cut in Half
  • 1/2 Cup Cherry Juice or Apple Juice
  • 1/4 Cup Date Syrup or Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Almond Extract
  • 1 Tablespoon Chia Seeds
  • 1 Cup Blueberries
  • 1 Teaspoon Black Sesame Seeds
  • Vanilla Ice Cream
Black Sesame Crust
  1. In a food processor place the flour, black sesame powder & seeds, salt and sugar and mix for a minute to combine. Then add in all the butter and mix until the dough starts to form pebbles.

  2. Add in the water a tablespoon at a time and pulse in between each tablespoon. Once you see the dough start sticking together and start forming a dough stop adding water and take out the dough and form it into 2 disks and wrap with plastic wrap. Place in the fridge until you are ready to roll it out.

Cherry Chia Jam
  1. Reduce the cherries, juice, syrup and extracts in a small saucepan and cook for about 10 minutes on medium. Once the cherries start breaking down add in 1 Tablespoon of Chia Seeds. Leave to cool.

Form the Galette
  1. Pre-Heat oven to 350 degrees.  Line a baking tray with parchment paper.

  2. This recipe makes 2, 12 inch galettes.  Roll out the pie dough out to a circle about 1 cm thick.   Leaving an edge of an inch fill the dough with the jam and blueberries.  Transfer the dough to the lined baking tray.

  3. Folder over the edges to create a rough border to hold in the filling.  Brush the edges with water and sprinkle the black seseme seeds around the border.  Bake for 20 minutes until the filling starts to bubble.  Leave to cool and serve with some vanilla ice cream.