I love making this Cherry Almond Galette as soon as fresh cherries appear at the market. It’s my go-to dessert for summer gatherings because it delivers all the satisfaction of a homemade pie but with a wonderfully rustic, forgiving nature. There’s no need to fuss with a perfect pie dish or intricate lattice work; the simple, free-form crust is part of its charm. Julia’s note: I recommend serving this warm, about 15-20 minutes out of the oven, so the crust is crisp and the filling is juicy but not molten.
What makes this recipe so reliable is its straightforward technique and classic flavor pairing. The buttery, flaky crust perfectly complements the sweet-tart cherries, and a hint of almond extract with toasted slivered almonds adds a lovely depth and texture. It’s an impressive yet achievable bake for any home cook, perfect for a weekend project or a special weeknight treat.
Perfecting the Galette Crust
A great galette starts with a great crust. The key to a flaky, tender texture is temperature control. Your butter and water must be very cold. When you work the cold, solid fat into the flour, you create small pockets. In the oven’s heat, the water in these butter pockets turns to steam, pushing the layers of dough apart and creating those irresistible flaky layers. I use all butter for its unparalleled flavor, but you could substitute up to half of it with shortening for an even more tender, melt-in-your-mouth result. Just be sure to work quickly and handle the dough as little as possible to keep the butter from melting.
Selecting and Preparing Cherries
The filling is simple, so the quality of your fruit really shines through. For this recipe, look for ripe, sweet cherries like Bing or Rainier. They should be firm, plump, and deeply colored, which indicates good flavor and sweetness. Using a cherry pitter is a huge time-saver and helps keep your kitchen clean. If you don’t have one, you can place a cherry on top of a bottle and use a chopstick or sturdy straw to push the pit through. Halving the cherries ensures they cook evenly and create a jammy, cohesive filling inside the galette.
Toasting Almonds for Depth
Toasting nuts is a small step that makes a massive difference in flavor. Raw almonds can be a bit one-note, but toasting them awakens their natural oils, making them crunchier and intensely nutty. I toast the slivered almonds in a dry skillet over medium heat for just a few minutes, stirring or tossing them frequently. You’ll know they’re ready when they turn a light golden-brown and you can smell a rich, fragrant aroma. This process adds a sophisticated, savory depth that beautifully balances the sweetness of the cherries and the richness of the pastry.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 8
- Difficulty: Medium
Ingredients
For the Dough
- 156g (1 1/4 cups) all-purpose flour
- 25g (2 tbsp) granulated sugar
- 1.5g (1/4 tsp) salt
- 113g (1/2 cup) cold unsalted butter, diced
- 30-45g (2-3 tbsp) cold water
For the Filling & Topping
- 300g (2 cups) fresh cherries, pitted and halved
- 45g (1/2 cup) slivered almonds, toasted
- 1g (1/4 tsp) almond extract
- 50g (1 large) egg, beaten
- 25g (2 tbsp) additional sugar, for topping
Step-By-Step Instructions
Make the Dough
In a mixing bowl, whisk together the flour, sugar, and salt. Add the cold, diced butter. Use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. This technique ensures a flaky crust. Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together. Form it into a flat disk, wrap in plastic, and chill for at least 30 minutes to let the gluten relax and the fat firm up.
Prepare the Filling
While the dough chills, prepare your fruit. In a separate bowl, toss the pitted and halved cherries with the toasted almonds and almond extract. Letting this mixture sit allows the flavors to meld together before baking.
Roll the Dough
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. It doesn’t need to be perfect—rustic is the goal. Carefully transfer the dough to a parchment-lined baking sheet. If any cracks form, simply pinch them back together.
Assemble the Galette
Spoon the cherry-almond filling into the center of the dough, leaving a clean 2-inch border all around. Gently fold the edges of the dough up and over the filling, pleating it as you go to create the galette’s signature free-form border.
Add Finishing Touches
For a professional-looking finish, brush the folded dough edges with the beaten egg. This egg wash helps the crust develop a beautiful, deep golden-brown color. Sprinkle the crust evenly with the additional sugar for a sweet crunch and a bit of sparkle.
Bake the Galette
Bake in the preheated oven for 35-40 minutes. You’ll know it’s done when the crust is a rich golden brown and the cherry filling is thick and bubbly. For even color, rotate the baking sheet halfway through the baking time.
Cool and Serve
Let the galette cool on a wire rack for at least 10 minutes. This allows the juices to set, making it easier to slice cleanly. Serve it warm, on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Substitutions & Variations
- Instead of cherries, try using 2 cups of sliced strawberries, apricots, or peaches for a different seasonal twist.
- For extra warmth and spice, add 1/4 teaspoon of cinnamon or a pinch of cardamom to the fruit filling.
- Make it nut-free by simply omitting the almonds and almond extract. You can add 1/2 teaspoon of vanilla extract instead.
If you enjoy this dish, try our Spring Berry Chocolate Tart for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store leftover galette in an airtight container in the refrigerator for up to 3 days. To restore its crispy crust, reheat individual slices in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Nutrition
- Serving Size: 1 slice
- Per Serving: 320 calories, 5g protein, 18g fat, 36g carbs
- Per 100g: 270 calories, 4g protein, 15g fat, 30g carbs
Estimates only.
FAQ
How can I stop the fruit filling from making my galette crust soggy?
Toss very juicy fruit with a teaspoon of cornstarch to help thicken its juices as it bakes. You can also dust the dough with flour to absorb extra moisture.
Can the galette dough be made ahead and stored for later use?
Yes, this dough holds well. Wrap the disk tightly in plastic and refrigerate for up to two days or freeze for a month so you can prep ahead with confidence.
What should I do if my cold dough cracks when I try to fold the edges?
If it cracks, the butter is too cold and brittle. Let it sit at room temperature for five minutes to soften slightly, then gently pinch any cracks together.
Does the type of butter I use for the crust really make a difference?
It does. A higher-fat, European-style butter creates more distinct layers of steam as it bakes, resulting in a flakier and more tender galette crust.
What's the best way to get a beautifully golden, shiny crust on my galette?
For a deep golden-brown shine, brush the folded edges with an egg wash before baking. For a softer, more satin finish, a simple brush of heavy cream works well.
My galette crust tends to shrink while it bakes. How can I prevent this?
Shrinking is often caused by overworking the dough, which develops too much gluten. Handle it gently and let the shaped galette chill before baking to relax it.
Should I add sugar to the dough itself or just sprinkle it on the crust?
Keep the dough minimally sweet. A sprinkle of coarse sugar, like turbinado, on the crust before baking adds a lovely crunch and caramelizes without burning.
What is the best method for reheating leftover galette to revive the crust?
Reheat slices in a 350°F oven for about 5-7 minutes. This method gently re-melts the butter and evaporates moisture, restoring the crust's original crispness.
Equipment
- 1 Medium mixing bowl
- 1 Pastry cutter or fingertips
- 1 Plastic wrap
- 1 12-inch rolling pin
- 1 Parchment-lined baking sheet
- 1 Wire rack
- 1 Dry skillet
Ingredients
- For the Dough
- 156 g (1 1/4 cups) All-purpose flour
- 25 g (2 tbsp) Granulated sugar
- 1.5 g (1/4 tsp) Salt
- 113 g (1/2 cup) Cold unsalted butter diced
- 30-45 g (2-3 tbsp) Cold water
- For the Filling & Topping
- 300 g (2 cups) Fresh cherries pitted and halved
- 45 g (1/2 cup) Slivered almonds toasted
- 1 g (1/4 tsp) Almond extract
- 50 g (1 large) Egg beaten
- 25 g (2 tbsp) Additional sugar for topping
Instructions
- Whisk together flour, sugar, and salt in a mixing bowl; rub in cold, diced butter until mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add cold water one tablespoon at a time until dough just comes together; form into a flat disk, wrap in plastic, and chill for at least 30 minutes.
- While dough chills, toss pitted and halved cherries with toasted almonds and almond extract in a separate bowl; let sit to meld flavors.
- Preheat oven to 400°F (200°C). Roll chilled dough on a lightly floured surface into a 12-inch circle and transfer to a parchment-lined baking sheet, pinching cracks if needed.
- Spoon cherry and almond filling into dough center, leaving a 2-inch border; fold edges over filling, pleating to form a free-form border.
- Brush folded dough edges with beaten egg wash for color; sprinkle additional sugar evenly over crust.
- Bake galette for 35-40 minutes until crust is golden brown and filling is thick and bubbly, rotating sheet halfway through baking.
- Cool galette on a wire rack for at least 10 minutes before slicing; serve warm alone or with vanilla ice cream or whipped cream.
