Save to Pinterest I stumbled onto galettes by accident one August afternoon when my pie pan was buried somewhere in the back of the cupboard. The cherries were sitting on the counter, glossy and perfect, and I thought why not just fold the dough over them right on the sheet? The galette that came out of the oven was uneven, golden, and somehow more inviting than any pie I'd ever made. Since then, it's become my go-to whenever I want something that looks rustic but tastes like you planned it all along.
The first time I made this for a backyard dinner, I remember pulling it from the oven just as the sun was setting. The crust had turned this deep amber color, and the cherry juices were bubbling up around the edges, staining the parchment pink. My friend leaned over and said it smelled like her grandmother's kitchen, which is maybe the best compliment a dessert can get. We ate it warm, straight from the pan, with vanilla ice cream melting into the fruit.
Ingredients
- All-purpose flour: Forms the base of the crust, I always use unbleached for a slightly better flavor and color.
- Almond flour: Adds a delicate nuttiness and makes the dough just tender enough without being crumbly.
- Granulated sugar (crust): A small amount balances the salt and helps the edges caramelize beautifully.
- Fine sea salt: Brings out the sweetness in both the crust and the fruit, don't skip it.
- Cold unsalted butter: The key to flaky layers, keep it icy cold and work quickly so it doesn't melt into the flour.
- Ice water: Brings the dough together without warming the butter, add just enough to make it hold.
- Fresh sweet cherries: The star of the show, choose ripe ones with deep color and a little give when you press them.
- Granulated sugar (filling): Sweetens the cherries and draws out their juices to create that glossy, jammy filling.
- Cornstarch: Thickens the fruit juices so they don't make the bottom soggy, I learned this after one too many runny galettes.
- Lemon juice: Brightens the cherries and keeps them from tasting flat or one-note.
- Vanilla extract: Adds warmth and depth, it's like a hug for the fruit.
- Almond extract: Optional but magical, just a few drops echo the almond flour and make the whole thing taste intentional.
- Egg: Brushed on the crust for a golden, bakery-style shine.
- Sliced almonds: Scattered on top for crunch and a little visual drama.
- Coarse sugar: Sparkles on the crust and adds a satisfying crackle when you bite in.
Instructions
- Make the dough:
- Whisk the flours, sugar, and salt 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 a tablespoon at a time, mixing gently until the dough just comes together, then press it into a flat disk, wrap it up, and let it chill for half an hour.
- Prep the oven and cherries:
- Heat your oven to 400°F and line a baking sheet with parchment. Toss the cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if you're using it, the mixture will look glossy and smell incredible.
- Roll and fill:
- On a floured surface, roll the chilled dough into a rough 12-inch circle, it doesn't have to be perfect. Transfer it to your prepared 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, scatter sliced almonds and coarse sugar over the top, then slide it into the oven. Bake for 35 to 40 minutes until the crust is deeply golden and the filling bubbles, then let it cool for at least 20 minutes before you cut in.
Save to Pinterest There's something about the way a galette comes together that feels less like precision baking and more like play. The folds don't have to match, the fruit peeks out in places, and somehow that imperfection makes it feel more generous, like you made it with your hands and your heart instead of a ruler and a timer.
Choosing Your Cherries
I always look for cherries that are firm but not hard, with shiny skin and green stems still attached. If you can, taste one before you buy, the sweetness should be bright and immediate. Sour cherries work too if you like a little pucker, just bump the sugar up by a tablespoon or two.
Making It Ahead
You can make the dough up to two days in advance and keep it wrapped in the fridge, or freeze it for up to a month. The assembled galette can sit in the fridge for an hour before baking, which actually helps the crust stay crisp. Leftovers keep covered at room temperature for a day, or in the fridge for three, though the crust softens a bit.
Serving Suggestions
This galette is perfect on its own, but it really shines with a scoop of vanilla ice cream melting into the warm fruit. Softly whipped cream with a touch of almond extract is lovely too, or even a spoonful of crème fraîche if you want something a little tangy.
- Serve it for brunch with strong coffee and let people tear off pieces with their hands.
- Pair it with a glass of rosé or a light red wine for a simple summer dessert.
- Reheat individual slices in a low oven to bring back the crispness of the crust.
Save to Pinterest This galette has a way of turning an ordinary evening into something you'll remember, the kind of dessert that makes people linger at the table a little longer. I hope it becomes one of those recipes you reach for again and again.
Recipe FAQs
- → How do I achieve a crisp crust?
Use cold, cubed butter and minimal water when mixing the dough. Chill the dough before rolling to maintain flakiness.
- → Can I substitute fresh cherries with frozen?
Yes, but be sure to thaw and drain frozen cherries well to avoid excess moisture in the filling.
- → What provides the almond flavor in the crust?
Almond flour is incorporated into the dough, and sliced almonds are sprinkled on top for added texture and flavor.
- → How is the filling thickened?
Cornstarch is used to thicken the cherry juice as the galette bakes, ensuring a luscious filling without sogginess.
- → Are there vegan options available?
Yes, substitute plant-based butter for regular butter and use non-dairy milk instead of egg wash to make it vegan friendly.