Cherries, vanilla, and almonds come together in a crisp, free-form galette showcasing summer's bounty.
# What You'll Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tablespoons ice water
→ Filling
07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract, optional
→ Assembly
13 - 1 egg, beaten (for egg wash)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar (such as turbinado), for sprinkling
# How To Make It:
01 - In a large bowl, whisk together all-purpose flour, almond flour, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually drizzle in ice water, one tablespoon at a time, mixing just until dough holds together. Shape into a disk, wrap tightly, and chill in refrigerator for 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper.
03 - In a medium bowl, gently combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer dough carefully to the lined baking sheet.
05 - Spoon the cherry mixture into the center of the dough, leaving a 2-inch border around the edges. Fold border over the filling, pleating dough to encase the fruit while leaving center exposed.
06 - Brush dough border with beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes, or until crust is golden and filling bubbles. Allow to cool at least 20 minutes before slicing and serving.
