Rustic Cherry Vanilla Almond Galette (Printable)

A free-form tart with cherries, vanilla scent, and an almond-studded crisp crust showcasing summer’s bounty.

# What You 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 until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough holds together. Shape into disk, wrap, and refrigerate for 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper.
03 - In a medium bowl, toss cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if using until coated evenly.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to prepared baking sheet.
05 - Spoon cherry filling onto center, leaving a 2-inch border. Fold dough edges over fruit, pleating as needed, leaving center exposed.
06 - Brush dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar over crust.
07 - Bake for 35 to 40 minutes until crust is golden and filling bubbles. Cool at least 20 minutes before slicing.

# Expert Suggestions:

01 -
  • The almond flour in the crust adds a quiet nutty richness that makes every bite feel intentional without any extra work.
  • You dont need a tart pan or perfect crimping, the rough folds and exposed fruit are the whole point.
  • It tastes like summer in the most honest way, sweet and tart and warm, with none of the pressure of a formal dessert.
02 -
  • If the butter warms up while youre working the dough, stop and chill everything for 10 minutes, warm butter means a greasy crust instead of a flaky one.
  • Dont skip the cornstarch in the filling, without it the cherry juice will soak straight through the bottom and make it soggy.
  • Let the galette cool before cutting, the filling needs time to thicken or itll run all over the plate.
03 -
  • Use a scale to measure the flour if you have one, too much and the dough will be dry and hard to roll.
  • If the dough cracks while youre folding it, dont panic, just press the edges together with wet fingertips and keep going, it all bakes into one piece.
  • For extra flavor, brush the crust with a little melted butter and sprinkle flaky sea salt over the sugar before baking.
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