Rustic Cherry Vanilla Almond Galette (Print)

Free-form tart featuring cherries, vanilla, and an almond-studded crisp crust, ideal for summer gatherings.

# 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

# Directions:

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 the mixture forms coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough holds together. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
03 - In a medium bowl, gently toss pitted cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using, ensuring even coating.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
05 - Spoon cherry filling onto center of dough, leaving a 2-inch border. Fold dough edges over the fruit, pleating as needed, keeping center exposed.
06 - Brush folded 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 at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The crust stays crisp even under all that juicy fruit, thanks to almond flour adding structure and a nutty edge.
  • Pleating the dough feels like folding fabric, rough and forgiving, so it always looks homemade in the best way.
  • Cherries release their sweetness slowly in the oven, filling the kitchen with a smell that makes people wander in asking whats ready.
  • You dont need a tart pan or perfect circles, just your hands and a little confidence.
02 -
  • Keep the butter cold until the very last moment, warm butter makes greasy dough instead of flaky layers.
  • Dont overfill the center or the juices will leak out and burn on the pan, learned that one the hard way.
  • If the dough tears while folding, just press it back together with your fingers, galettes are supposed to look rustic.
  • Let the galette cool long enough for the filling to thicken, cutting it too early turns it into a delicious mess.
03 -
  • Roll the dough between two sheets of parchment if it starts sticking, saves flour and makes transferring it to the pan effortless.
  • Taste a cherry before you start, if theyre very tart, add an extra tablespoon of sugar to the filling.
  • Freeze the shaped, unbaked galette on the pan for 15 minutes before baking if your kitchen is warm, it helps the crust hold its shape.
  • Use the egg wash only on the crust, not the fruit, so the almonds and sugar stick where theyre supposed to.
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