Save to Pinterest I stumbled onto galettes by accident one summer when my pie crust tore beyond repair. Instead of starting over, I folded the ragged edges over a pile of cherries and called it rustic. The kitchen smelled like toasted almonds and caramelized fruit, and no one cared that it wasn't perfect. That messy, golden dessert became my favorite way to bake when cherries flood the farmers market.
The first time I made this for a backyard dinner, I set it on the table still warm from the oven. My neighbor grabbed a fork and ate straight from the pan, laughing that it tasted like summer vacation. Since then, Ive baked it for birthdays, lazy Sundays, and any excuse to use fresh stone fruit.
Ingredients
- All-purpose flour: Forms the tender base of the crust. Measure it by spooning into the cup and leveling off for accuracy.
- Almond flour: Adds a subtle sweetness and soft texture. Store it in the freezer to keep it fresh.
- Cold unsalted butter: The key to a flaky crust. Cube it straight from the fridge and work quickly so it doesnt melt.
- Ice water: Brings the dough together without warming the butter. Add just enough to make it hold.
- Fresh sweet cherries: Look for firm, glossy fruit. Pitting them is easiest with a cherry pitter or a sturdy straw.
- Cornstarch: Thickens the juices so they dont make the crust soggy. Dont skip this step.
- Lemon juice: Brightens the sweetness and balances the rich almond flavor.
- Vanilla extract: Deepens the fruitiness. Use the real stuff for the best aroma.
- Almond extract: Optional, but a few drops amplify the nuttiness beautifully.
- Egg wash: Gives the crust a shiny, golden finish. Brush it on gently to avoid tearing the dough.
- Sliced almonds: Scatter them over the crust for crunch and visual appeal.
- Coarse sugar: Adds sparkle and a delicate crackle when you bite into the edge.
Instructions
- Make the dough:
- Whisk the flours, sugar, and salt in a large bowl. Cut in the cold butter until the mixture looks like wet sand with pea-sized lumps. Drizzle in ice water one tablespoon at a time, stirring gently until the dough just comes together.
- Chill the dough:
- Shape it into a flat disk, wrap tightly in plastic, and refrigerate for 30 minutes. This rest makes the dough easier to roll and keeps the crust flaky.
- Prepare the filling:
- Toss the pitted cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract in a medium bowl. Let it sit while the dough chills so the flavors meld.
- Roll out the dough:
- On a floured surface, roll the chilled dough into a rough 12-inch circle. Dont worry about perfect edges; thats the charm of a galette.
- Assemble the galette:
- Transfer the dough to a parchment-lined baking sheet. Pile the cherry mixture in the center, leaving a 2-inch border, then fold the edges over the fruit in loose pleats.
- Finish and bake:
- Brush the crust with beaten egg, sprinkle with sliced almonds and coarse sugar, then bake at 400°F for 35 to 40 minutes. The crust should be deeply golden and the filling bubbling at the edges.
Save to Pinterest One evening I served this galette to friends with vanilla ice cream melting into the warm cherries. We sat outside as the sun set, laughing and scraping our plates clean. Its the kind of dessert that makes people linger at the table, and thats exactly what I love about it.
How to Store and Reheat
Cover the cooled galette loosely with foil and keep it at room temperature for up to 2 days. If you want to warm it up, place it in a 350°F oven for about 10 minutes to crisp the crust again. Avoid the microwave because it makes the pastry soft and chewy instead of flaky.
Swaps and Variations
When cherries arent in season, try this with halved plums, sliced peaches, or a mix of berries. You can replace the almond flour with more all-purpose flour if you have a nut allergy, though the flavor will be less complex. For a vegan version, swap the butter for a plant-based block and use non-dairy milk instead of egg wash.
Serving Suggestions
This galette shines when served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of honey or a sprinkle of powdered sugar over the top adds a touch of elegance without any extra effort.
- Pair it with strong coffee or a glass of chilled dessert wine.
- Cut into wedges and pack for a picnic; it travels well and tastes great at any temperature.
- Top with a handful of fresh mint leaves for a pop of color and brightness.
Save to Pinterest Every time I pull this galette from the oven, I remember that baking doesnt have to be fussy to be beautiful. Its proof that imperfection can taste absolutely perfect.
Recipe FAQs
- → What type of flour is used for the crust?
The crust blends all-purpose flour with almond flour to add a subtle nutty flavor and a tender texture.
- → Can I use frozen cherries for the filling?
Yes, but ensure frozen cherries are fully thawed and well-drained to avoid excess moisture in the filling.
- → What is the purpose of vanilla and almond extracts?
Vanilla adds warmth and sweetness, while almond extract enhances the nutty tones complementing the crust and cherries.
- → How do I achieve a crisp crust?
Using cold butter and chilling the dough before baking helps create a flaky, crisp crust that holds the filling well.
- → What is a good alternative for egg wash in vegan versions?
Brushing the crust with non-dairy milk helps achieve a golden finish without animal products.
- → How do I prevent the crust from becoming soggy?
Using cornstarch in the filling thickens the juices, and folding the dough edges carefully helps contain the filling while baking.