Preheat your oven to 400 degrees Fahrenheit. This step is crucial for achieving that perfect golden-brown crust.
In a large bowl, combine the frozen cherries, granulated sugar, and corn starch. Toss everything together gently until the cherries are evenly coated. The sugar will bring out the natural juices of the cherries, and the corn starch will help thicken the filling.
Next, add the corn syrup, almond extract, and dark chocolate chips to the bowl. Mix well to ensure that the chocolate is evenly distributed throughout the cherry mixture.
Roll out the prepared pie crust on a sheet pan lined with parchment paper. Aim for a circle that’s about 12 inches in diameter. It doesn’t need to be perfect—rustic is the way to go!
Carefully spoon the cherry mixture into the center of the pie crust, leaving about a 2-inch border. Spread the mixture out a bit, but don’t worry if it looks a little messy.
Now, it’s time to fold the edges of the crust over the fruit. Start by bringing the edges towards the center, overlapping them as you go, creating a beautiful border around the filling.
Brush the crust with heavy cream or half-and-half. This step will give the crust a lovely golden color as it bakes.
Sprinkle light brown sugar over the edges for a touch of sweetness and a delightful crunch.
Bake the galette in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it to prevent over-browning.
Once done, remove the galette from the oven and let it cool completely on a wire rack before slicing. This cooling step is important as it allows the filling to set up nicely.
