Save to Pinterest I burned my first galette because I couldn't stop rearranging the pleats. It sat in the oven too long while I fussed over making it look perfect, and the crust turned dark at the edges. My neighbor, who'd brought over a bag of cherries from her tree, laughed and said the burnt bits were the best part anyway. She was right. That imperfect, crackly-edged galette taught me more about baking than any pristine tart ever could.
One summer evening, I made this for a small dinner on the back porch. The galette came out of the oven just as the sun dropped behind the fence, and we ate it warm with spoons straight from the pan. Someone said it tasted like the kind of dessert youd find cooling on a windowsill in an old French village. I didnt have the heart to tell them Id only learned to make it three weeks earlier.
Ingredients
- All-purpose flour: The foundation of the crust, sturdy enough to hold the fruit but tender when mixed lightly and kept cold.
- Almond flour: Adds a subtle nuttiness and helps absorb moisture so the bottom doesnt turn soggy halfway through baking.
- Granulated sugar (for crust): Just enough to balance the salt and give the dough a hint of sweetness without competing with the filling.
- Fine sea salt: Sharpens every flavor in the crust and makes the butter taste richer than it actually is.
- Cold unsalted butter: Cubed and kept icy, it creates flaky layers when it melts in the oven, so dont let it warm up before mixing.
- Ice water: Brings the dough together without activating too much gluten, add it slowly and stop as soon as it holds.
- Fresh sweet cherries: Halved and pitted, they cook down into a glossy, jammy filling that stays bright and fruity.
- Granulated sugar (for filling): Sweetens the cherries and pulls out their juice, which thickens into syrup with the cornstarch.
- Cornstarch: Thickens the cherry juices so the filling sets instead of pooling, learned this after a runny disaster on attempt two.
- Lemon juice: Cuts through the sweetness and makes the cherry flavor taste more like itself, sharper and more awake.
- Vanilla extract: Rounds out the filling with warmth, a background note that makes everything taste more complete.
- Almond extract: Optional but worth it, a drop or two brings out the almond flour in the crust and ties the whole thing together.
- Egg (for wash): Brushed on the crust, it bakes into a shiny, golden finish that looks bakery-perfect.
- Sliced almonds: Scattered on top, they toast in the oven and add a crunchy contrast to the soft fruit.
- Coarse sugar: Sparkles on the crust and gives a sweet crunch with every bite, turbinado works beautifully here.
Instructions
- Mix the dough:
- Whisk together the flours, sugar, and salt in a large bowl until evenly combined. Add the cold butter cubes and work them in with a pastry cutter or your fingertips, pressing and rubbing until the mixture looks like damp sand with some pea-sized bits still visible. Drizzle in ice water one tablespoon at a time, tossing gently with a fork, just until the dough clumps together when squeezed.
- Chill the dough:
- Shape the dough into a flat disk, wrap it tightly in plastic, and refrigerate for at least 30 minutes. This rest lets the gluten relax and the butter firm up again, which makes rolling easier and keeps the crust flaky.
- Prep the oven and pan:
- Preheat your oven to 400°F and line a large baking sheet with parchment paper. The parchment keeps the galette from sticking and makes cleanup almost nonexistent.
- Make the filling:
- In a medium bowl, toss the halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if using. Stir gently so the cherries stay intact but get coated evenly.
- Roll out the dough:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, dont worry about perfect edges. Transfer the dough to the prepared baking sheet by rolling it loosely around the pin and unrolling it onto the parchment.
- Assemble the galette:
- Spoon the cherry mixture into the center of the dough, leaving about a 2-inch border all around. Fold the edges up and over the fruit, pleating the dough every few inches as you go and leaving the center open so the filling shows.
- Finish and bake:
- Brush the folded crust with beaten egg, then sprinkle sliced almonds and coarse sugar over the top. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles thickly in the center. Let it cool on the pan for at least 20 minutes so the juices set before you slice.
Save to Pinterest A friend once told me this galette reminded her of her grandmothers kitchen, even though her grandmother never made anything like it. She said it was the smell, the way the butter and fruit and sugar filled the air and made the house feel lived in. I think thats what a good galette does, it doesnt need to be fancy to feel like home.
How to Store and Reheat
This galette keeps well at room temperature for a day, loosely covered with a towel so the crust stays crisp. After that, refrigerate it in an airtight container for up to three days. To bring back the crispness, reheat slices in a 350°F oven for about 10 minutes, the crust will firm up and the filling will warm through without turning runny.
Swaps and Variations
If you dont have cherries, try halved plums, sliced peaches, or a mix of berries, just adjust the sugar based on how sweet the fruit is. For a vegan version, swap the butter for cold plant-based butter and brush the crust with almond milk instead of egg wash. You can also replace the almond flour with more all-purpose flour if tree nuts are an issue, though the crust wont have quite the same richness.
Serving Suggestions
This galette shines when served warm with a scoop of vanilla ice cream melting into the cherry juices, or with a dollop of softly whipped cream on the side. I like it for breakfast too, with strong coffee and nothing else. Its one of those desserts that works just as well on a fancy plate as it does eaten standing at the counter with a fork.
- Serve it on a wooden board for a relaxed, rustic presentation.
- Dust the cooled galette lightly with powdered sugar if you want a little extra sweetness.
- Pair it with a glass of chilled rosé or a cup of black tea for an easy summer evening.
Save to Pinterest Every time I make this, I remember that first burnt galette and how it still tasted perfect. Thats the magic of a galette, it forgives your mistakes and rewards your effort, no matter how messy the process gets.
Recipe Q&A
- → How do I prevent the crust from becoming soggy?
Ensure the dough is well chilled before rolling. Using almond flour in the crust adds a pleasant crunch, while cornstarch in the filling helps thicken excess juices for a firmer texture.
- → Can I substitute other fruits for cherries?
Yes, fresh or frozen mixed berries or plums work well, offering similar juiciness and complementary flavors.
- → What is the purpose of almond extract in the filling?
Almond extract provides a subtle nutty aroma that enhances the cherry and vanilla flavors without overpowering.
- → How do I achieve a crisp almond-studded crust?
Incorporate almond flour into the crust dough and sprinkle sliced almonds on top before baking to add crunch and a toasty flavor.
- → Can this be made vegan?
Yes, replace butter with plant-based alternatives and use non-dairy milk or omit the egg wash for brushing the crust.
- → Is it necessary to brush the crust with egg wash?
Brushing with egg wash gives a golden sheen and helps the coarse sugar and almonds to adhere, but it can be skipped or substituted with plant-based milk for vegan versions.