Pin It I pulled this galette out of the oven on a Tuesday night when I had too many cherries and not enough patience for a proper pie. The edges folded themselves into crooked pleats, the filling oozed onto the parchment, and I thought I'd ruined it. Then my neighbor leaned over the fence, drawn by the smell of toasted almonds and caramelized fruit, and asked if I was opening a bakery. That's when I realized imperfection is exactly what makes a galette so forgiving and so beautiful.
I made this for my sister's birthday one July, back when we still had that cherry tree in the backyard. We sat on the porch with forks and no plates, passing the whole galette back and forth while the sun went down. She told me it tasted like the pies our grandmother used to make, which wasn't true at all, but I didn't correct her. Some dishes earn their place in your rotation not because they're perfect, but because they show up at the right time.
Ingredients
- All-purpose flour: This forms the base of your crust and gives it structure without being too heavy or dense.
- Almond flour: It adds a delicate, nutty richness and makes the dough more tender than an all-butter crust alone.
- Granulated sugar (for crust): Just enough sweetness to balance the salt and complement the almonds.
- Fine sea salt: This sharpens every other flavor and keeps the crust from tasting flat.
- Cold unsalted butter: The colder it is, the flakier your crust will be, so keep it in the fridge until the last second.
- Ice water: It hydrates the dough without warming the butter, and you only need as much as it takes to bring it together.
- Fresh sweet cherries: Halved and pitted, they release just enough juice to create a glossy, jammy filling without turning soupy.
- Granulated sugar (for filling): It pulls moisture from the fruit and sweetens the natural tartness of the cherries.
- Cornstarch: This thickens the cherry juices so your galette doesn't flood the pan.
- Lemon juice: A splash brightens the whole filling and keeps it from tasting one-note sweet.
- Vanilla extract: It rounds out the cherry flavor and adds warmth you can smell before you even taste it.
- Almond extract (optional): Just a few drops echo the almond flour and make the whole dessert feel cohesive.
- Egg (for wash): Brushing it on the crust gives you that bakery-style golden shine.
- Sliced almonds: They toast as the galette bakes and add a gentle crunch to every bite of crust.
- Coarse sugar: Turbinado or demerara sparkles on top and adds little pockets of sweetness and texture.
Instructions
- Make the dough:
- Whisk your flours, sugar, and salt together until evenly combined, then work in the cold butter with your fingertips or a pastry cutter until it looks like wet sand with pea-sized clumps. Add ice water one tablespoon at a time, stirring gently, just until the dough starts to hold when you squeeze it.
- Chill the dough:
- Pat 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.
- Prep your oven and pan:
- Set your oven to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays simple.
- Toss the filling:
- In a medium bowl, combine your halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if using, stirring gently so every piece gets coated. Let it sit while you roll the dough so the juices start to mingle.
- Roll out the dough:
- On a floured surface, roll your chilled disk into a rough 12-inch circle, turning it often and adding flour as needed to keep it from sticking. It doesn't have to be perfect.
- Assemble the galette:
- Transfer the dough to your prepared baking sheet, spoon the cherry mixture into the center, and leave about 2 inches of border all around. Fold the edges up and over the fruit, pleating as you go and pressing gently so the folds stay put.
- Finish and bake:
- Brush the crust with beaten egg, scatter sliced almonds over the top, and sprinkle coarse sugar all over the crust for crunch and shine. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles thickly in the center.
- Cool before slicing:
- Let the galette rest on the pan for at least 20 minutes so the juices set up enough to slice cleanly.
Pin It The first time I served this, I apologized for the lopsided edges and the way the filling had leaked in one spot. My friend laughed and said it looked like something you'd buy at a farmers market for twice the price. She was right. The best desserts don't need to be perfect, they just need to taste like someone cared enough to make them by hand.
Swaps and Variations
If cherries aren't in season, try mixed berries, sliced plums, or even diced peaches with a pinch of cinnamon. For a vegan version, swap in cold plant-based butter and brush the crust with oat milk or almond milk instead of egg wash. You can also replace the almond flour with more all-purpose flour if you have a nut allergy, though you'll lose a bit of that tender crumb.
Serving Suggestions
This galette is best served barely warm, with a scoop of vanilla ice cream melting into the crust or a dollop of softly whipped cream on the side. I've also served it at room temperature with strong coffee in the morning, and no one complained. It holds up well for a day or two, covered loosely at room temperature, though the crust softens a bit as it sits.
Storage and Make-Ahead Tips
You can make the dough up to two days ahead and keep it wrapped in the fridge, or freeze it for up to three months and thaw it overnight before rolling. The assembled galette can also be frozen unbaked, then baked straight from the freezer with an extra 10 minutes in the oven. Once baked, store leftovers loosely covered at room temperature for up to two days, or wrap and refrigerate for up to four.
- If reheating, pop it in a 350°F oven for 10 minutes to crisp the crust back up.
- Don't refrigerate it right after baking or the crust will turn soggy.
- Frozen cherries work in a pinch, just thaw and drain them very well before tossing with the sugar and cornstarch.
Pin It This galette has become my go-to whenever I want something that feels special without the pressure of perfection. It reminds me that the best food is often the kind that looks like it was made by human hands, with all the beautiful imperfections that come with it.
Recipe FAQ
- → What is a galette?
A galette is a free-form tart known for its rustic, folded edges and flaky crust, often filled with fruit mixtures.
- → Can I use frozen cherries for this galette?
Yes, just thaw and drain frozen cherries well to avoid excess moisture in the filling.
- → How do I achieve a crisp almond crust?
Incorporate almond flour into the crust dough and sprinkle sliced almonds on top before baking for added texture.
- → What alternatives work instead of cherries?
Mixed berries or plums make excellent substitutes, maintaining the tart’s vibrant flavor and texture.
- → How can I make this suitable for vegans?
Use plant-based butter and replace the egg wash with non-dairy milk to keep the crust golden and tender.
- → Why is lemon juice added to the filling?
Lemon juice balances sweetness and helps thicken the filling by activating the cornstarch.