Save to Pinterest I pulled this galette from the oven on a late June evening when the kitchen windows were wide open and the air smelled like cut grass. My neighbor had left a basket of cherries on the porch, more than I could eat fresh, and I wanted something that didn't feel fussy. The crust came together in minutes, the fruit went in barely dressed, and the whole thing baked into something that looked like it had been made a hundred times before, even though it was my first try.
I made this again the following weekend for a small dinner outside, and someone asked if Id trained in pastry. I laughed because the dough had cracked in two places and I'd patched it with scraps, but once it was golden and the cherries were bubbling, no one noticed. It taught me that rustic isnt an excuse, its a feature, and that fruit this good doesnt need to be hidden under lattice or polish.
Ingredients
- All-purpose flour: Forms the structure of the crust, and using cold butter with it creates the flaky layers that shatter when you press a fork through.
- Almond flour: This is what makes the crust taste like more than just pastry, it brings a gentle sweetness and a texture that feels less brittle, more tender.
- Granulated sugar (for crust): Just enough to keep the dough from tasting flat, but not so much that it competes with the fruit.
- Fine sea salt: Sharpens every flavor in the dough and keeps the sweetness from feeling one-note.
- Cold unsalted butter: The colder it is, the better the crust will puff and crisp, so I keep mine in the freezer until the last second.
- Ice water: Brings the dough together without warming the butter, and I add it slowly because too much makes the crust tough.
- Fresh sweet cherries: Halved and pitted, they release just enough juice to create a syrup without flooding the crust, and their flavor is bright and clean.
- Granulated sugar (for filling): Pulls moisture from the cherries and dissolves into a glaze as they bake.
- Cornstarch: Thickens the cherry juices so the bottom of the galette stays crisp instead of soggy.
- Lemon juice: Cuts through the sweetness and makes the cherry flavor taste more like itself.
- Vanilla extract: Adds warmth without announcing itself, just a background hum that makes everything taste more complete.
- Almond extract: Optional, but a few drops echo the almond flour and make the whole dessert feel connected.
- Egg: Brushed on the crust, it bakes into a shiny, golden shell that looks bakery-perfect.
- Sliced almonds: Scatter over the crust before baking and they toast into crunchy, nutty bites.
- Coarse sugar: Sparkles on top and adds a satisfying crunch that contrasts with the soft fruit.
Instructions
- Mix the dough:
- Whisk the flours, sugar, and salt together, then work the cold butter in with your fingertips until it looks like wet sand with a few pea-sized lumps still visible. Drizzle in ice water one tablespoon at a time, stirring gently, until the dough just barely holds together when you squeeze it.
- Chill the dough:
- Shape it into a flat disk, wrap it tightly, and let it rest in the fridge for at least 30 minutes so the gluten relaxes and the butter firms up again. This step is what makes rolling easy and baking flaky.
- Prepare the oven and pan:
- Set your oven to 400°F and line a baking sheet with parchment so the galette releases cleanly and the bottom crisps evenly.
- Toss the filling:
- Combine the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract in a bowl, stirring gently so every piece gets coated. The cornstarch will look powdery at first, but it melts into the juices as it bakes.
- Roll the dough:
- On a floured surface, roll the chilled dough into a rough 12-inch circle, it doesnt need to be perfect, and cracks can be pinched back together. Lift it carefully onto the parchment-lined sheet.
- Assemble the galette:
- Pile the cherry mixture in the center, leaving a 2-inch border bare, then fold the edges of the dough up and over the fruit, pleating as you go. The center stays open, and the folds dont need to match.
- Finish and bake:
- Brush the crust with beaten egg, scatter the sliced almonds and coarse sugar over the top, then slide it into the oven for 35 to 40 minutes until the crust is deep gold and the filling bubbles thickly. Let it cool for at least 20 minutes so the juices set and the crust stays crisp when you slice it.
Save to Pinterest The second time I made this, I brought it to a backyard gathering still warm in the pan, and we ate it standing up with our hands, no plates, just napkins and the smell of toasted almonds in the air. Someone said it tasted like the kind of dessert you'd find in a small bakery that doesn't advertise, and I realized that's exactly what I'd been trying to make, something that feels discovered, not announced.
How to Know When Its Done
The crust should be deeply golden, not pale, and the edges will pull away from the fruit slightly as they crisp. The filling will bubble slowly in the center, and if you tilt the pan, the juices should move thickly, not run like water. If the crust is browning too fast, loosely tent it with foil for the last 10 minutes and let the filling catch up.
What to Serve It With
I like this best with a scoop of vanilla ice cream that melts into the warm cherries, or a spoonful of whipped cream that's been barely sweetened. Sometimes I'll make it in the morning and eat a cold slice with coffee, and the crust stays crisp even overnight if you leave it loosely covered on the counter. It's also perfect with a glass of cold milk or a small pour of dessert wine if you're feeling fancy.
Storing and Reheating
The galette keeps at room temperature for up to two days, covered loosely with a kitchen towel so the crust doesn't steam and soften. If you want to rewarm it, put it in a 350°F oven for about 10 minutes until the edges crisp up again, the microwave will make the crust chewy. I've also frozen baked slices wrapped tightly in foil, and they reheat beautifully straight from the freezer.
- You can make the dough a day ahead and keep it wrapped in the fridge, or freeze it for up to a month.
- If cherries aren't in season, frozen ones work as long as you thaw and drain them well before tossing with the cornstarch.
- Try swapping half the cherries for raspberries or blackberries for a deeper, more complex flavor.
Save to Pinterest This galette has become the dessert I make when I want to feel like I'm cooking for myself, even if I'm feeding a table. It's simple, a little imperfect, and always worth the hour it takes.
Recipe FAQs
- → What type of flour is best for the crust?
All-purpose flour combined with almond flour gives the crust a tender yet slightly nutty texture, perfect for supporting the juicy filling.
- → How can I prevent the crust from becoming soggy?
Chilling the dough before rolling and folding helps maintain crispness. Also, tossing the fruit with cornstarch thickens the juices during baking.
- → Can I substitute the almonds in the crust?
Yes, finely ground nuts like hazelnuts or pecans can replace almond flour for a different flavor profile while retaining texture.
- → Is it necessary to use an egg wash on the crust?
Egg wash enhances the crust’s golden color and helps almond slices and sugar stick, but for a vegan option, use plant-based milk.
- → What are good serving suggestions for this galette?
Serve warm alongside softly whipped cream or vanilla ice cream to balance the tartness and add creaminess.