Rustic Cherry Vanilla Almond Galette (Printable)

Charming tart featuring juicy cherries, vanilla, and a crisp almond-studded crust showcasing summer flavors.

# What You'll Need:

→ For the 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

→ For the 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)

→ To Assemble

13 - 1 egg, beaten (for egg wash)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar (such as turbinado), for sprinkling

# Directions:

01 - Combine all-purpose flour, almond flour, granulated sugar, and sea salt in a large bowl. Cut in the cold butter using 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 in plastic, and refrigerate for 30 minutes.
02 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
03 - In a medium bowl, gently toss pitted cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract if used, ensuring even coating.
04 - Lightly flour a clean surface and roll the chilled dough into a 12-inch circle. Transfer the rolled dough carefully onto the prepared baking sheet.
05 - Spoon the cherry filling onto the center of the dough, leaving a 2-inch border around the edges. Fold the edges over the fruit, pleating as necessary, leaving the center exposed.
06 - Brush the dough edges with the beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes until the crust is golden and the filling is bubbling. Allow the galette to cool for a minimum of 20 minutes before slicing and serving.

# Expert Tips:

01 -
  • You dont need a pie pan, fancy crimping skills, or even a perfectly round shape to make this look and taste incredible.
  • The almond flour in the crust adds a subtle nuttiness that makes every bite feel a little more special than it actually is.
  • It comes together fast enough for a weeknight but looks impressive enough that people assume you spent hours on it.
02 -
  • If your dough cracks when you fold it, it was too cold, so let it sit at room temperature for a few minutes and it will become pliable again.
  • Don't skip chilling the dough or the butter will melt too fast in the oven and your crust will spread instead of puff.
  • If the filling looks watery after tossing, let it sit for 5 minutes and then drain off any excess liquid before spooning it onto the dough.
03 -
  • Use a bench scraper or offset spatula to transfer the rolled dough onto the parchment without tearing it.
  • If the filling starts to bubble over during baking, don't panic, it will caramelize into sweet, crispy edges that are the best part.
  • Let the galette cool longer than you think you need to, the filling really does need time to set or it will run all over your plate.
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