Pin It One June afternoon, I found myself with a bowlful of cherries from the farmers market and no real plan. I'd been wanting to try a galette for ages but always talked myself out of it, convinced the rustic look was harder than it seemed. Turns out, the charm is in the imperfection. The dough folded over itself in uneven pleats, the fruit bubbled out in places, and it was exactly right. That first slice, still warm with the crust shattering under my fork, made me wonder why I'd waited so long.
I made this for a small dinner on my back porch last summer, and my friend who never eats dessert had two slices. She said it reminded her of something her grandmother used to make, though she couldnt remember the name. We sat there as the sun went down, eating warm galette straight from the pan with spoons, and it felt like the kind of night you want to bottle up and keep.
Ingredients
- All-purpose flour: The backbone of the crust, and using cold ingredients here is key to getting those flaky layers that shatter when you cut into them.
- Almond flour: This is what makes the crust taste like more than just pastry, it adds a gentle nuttiness that plays beautifully with the cherries and keeps things tender.
- Cold unsalted butter: Cube it small and keep it cold, the little pockets of butter are what create steam and lift as it bakes.
- Fresh sweet cherries: I prefer sweet cherries for this because they hold their shape and dont turn the filling too tart, but if you love tang, try half sour cherries.
- Cornstarch: It thickens the juices just enough so the filling stays jammy instead of running all over the pan.
- Vanilla extract: A little vanilla deepens the fruit flavor without announcing itself.
- Almond extract: Optional but magical, just a quarter teaspoon makes the whole thing smell like a French bakery.
- Sliced almonds: They toast as the galette bakes and add a delicate crunch to the golden crust.
- Coarse sugar: Turbinado or demerara gives the edges a sparkly, caramelized finish that looks and tastes like you planned it all along.
Instructions
- Make the dough:
- Whisk your flours, sugar, and salt together in a big bowl, then work the cold butter in with your fingertips or a pastry cutter until it looks like wet sand with a few pea-sized bits. Drizzle in ice water one tablespoon at a time, stirring gently, just until the dough starts to clump together, then shape it into a disk, wrap it up, and let it chill for 30 minutes.
- Prepare the filling:
- While the dough rests, toss your halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if youre using it. The mixture will look a little dry at first, but the sugar will start pulling out the juices as it sits.
- Roll and assemble:
- Preheat your oven to 400°F and line a baking sheet with parchment. Roll the chilled dough into a rough 12-inch circle on a floured surface, it doesnt need to be perfect, then transfer it to the sheet and spoon the cherry mixture into the center, leaving a 2-inch border all around.
- Fold and finish:
- Fold the edges of the dough up and over the fruit, pleating as you go and leaving the middle open. Brush the crust with beaten egg, scatter sliced almonds over the top, and sprinkle everything with coarse sugar.
- Bake until golden:
- Slide it into the oven and bake for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling in the center. Let it cool for at least 20 minutes before you slice in, the juices need time to settle.
Pin It The first time I pulled this out of the oven, I stood there just staring at it for a minute. The crust was bronzed and crackled, the cherries were glossy and bubbling, and the whole kitchen smelled like almonds and butter. My partner wandered in, broke off a piece of crust with his fingers, and said it tasted like summer. Hes not usually poetic about food, so I knew I had something good.
Storing and Serving
This galette is at its absolute best the day its made, served barely warm with a scoop of vanilla ice cream melting into the fruit. If you have leftovers, cover them loosely with foil and keep at room temperature for up to two days, or refrigerate for up to four. You can reheat slices in a 350°F oven for about 10 minutes to bring back some of that crisp.
Variations You Might Love
Ive made this with mixed berries when cherries werent in season, and it was just as good, a little more jammy and wild-tasting. Stone fruits like plums or apricots work beautifully too, especially if you add a pinch of cardamom to the filling. For a richer crust, swap half the ice water for cold heavy cream.
What to Serve Alongside
I love this with softly whipped cream that has just a hint of vanilla and a tiny pinch of salt. Vanilla ice cream is classic and never wrong. If youre feeling fancy, a spoonful of creme fraiche or mascarpone on the side adds a lovely tang that balances the sweetness.
- A strong cup of coffee in the morning with a leftover slice is one of lifes quiet joys.
- Pair it with a glass of chilled Prosecco or a light dessert wine for a summer evening on the porch.
- If youre serving a crowd, set out bowls of ice cream and whipped cream so everyone can help themselves.
Pin It Every time I make this, it reminds me that the best desserts dont have to be fussy or perfect. They just need to taste like care and smell like summer.
Recipe FAQs
- → What type of flour is best for the crust?
A blend of all-purpose and almond flours creates a tender yet crisp crust with a subtle nutty flavor.
- → Can I use frozen cherries in this dish?
Yes, but thaw and drain frozen cherries thoroughly to prevent excess moisture in the filling.
- → What enhances the flavor of the cherry filling?
A touch of vanilla extract and lemon juice brightens the cherry filling, adding depth and balance.
- → How do the sliced almonds contribute to the final tart?
Sliced almonds sprinkled on the crust provide a crunchy texture and nutty aroma that complement the fruit filling.
- → Is there a way to make this dish vegan?
Substitute plant-based butter for regular butter and use non-dairy milk instead of egg wash on the crust.