Rustic Cherry Vanilla Almond Galette (Printable)

A charming galette with fresh cherries, vanilla, and an almond-studded crisp crust highlighting 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 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
03 - In a medium bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using until evenly coated.
04 - On a lightly floured surface, roll chilled dough into a 12-inch diameter circle. Transfer dough to the prepared baking sheet.
05 - Spoon cherry filling onto the center of the dough, leaving a 2-inch border. Fold edges of dough over the filling, pleating as needed and keeping the center exposed.
06 - Brush crust edges with beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes until crust is golden and filling is bubbling. Allow to cool for at least 20 minutes before slicing.

# Expert Hints:

01 -
  • No pie pan means less fuss and a forgiving, free-form shape that hides any wobbly edges.
  • The almond flour in the crust adds a nutty richness that pairs beautifully with sweet summer cherries.
  • It looks impressive but comes together faster than a traditional pie, and everyone thinks you're a baking wizard.
02 -
  • If your butter gets too warm while mixing, pop the whole bowl in the fridge for 10 minutes before adding water, warm butter makes tough pastry.
  • Don't overfill the center or the juices will run everywhere, I learned this when my first galette leaked all over the oven floor.
  • Let it cool before slicing or the filling will be molten and slide right off the crust.
03 -
  • If the edges brown too quickly, tent them loosely with foil halfway through baking.
  • A pizza cutter makes slicing the galette clean and easy without dragging the filling.
  • For extra flavor, toss a few fresh thyme leaves in with the cherries, it sounds odd but tastes like summer.
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