📝 About This Recipe
This stunning free-form tart celebrates the peak of stone fruit season, featuring a ruby-red heap of juicy cherries nestled in a buttery, flaky crust. Unlike a traditional pie, the galette’s rustic charm comes from its hand-folded edges, which perfectly cradle the fruit as it bubbles into a natural jam. A hidden layer of almond frangipane prevents a soggy bottom while adding a sophisticated nutty depth that complements the cherries' tartness.
🥗 Ingredients
Flaky Pastry Dough
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 4-5 tablespoons Ice water (as needed)
Cherry Filling
- 1 pound Fresh sweet cherries (pitted and halved)
- 1/4 cup Granulated sugar (plus extra for sprinkling)
- 1 tablespoon Cornstarch (to thicken juices)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract (enhances the cherry flavor)
Frangipane Layer & Finish
- 1/4 cup Almond flour (or finely ground almonds)
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Demerara sugar (for a crunchy crust)
- 2 tablespoons Sliced almonds (for garnish)
👨🍳 Instructions
-
1
In a large bowl, whisk together the flour, 1 tablespoon of sugar, and salt. Add the cold cubed butter.
-
2
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks of butter remaining.
-
3
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just starts to come together. Do not overwork.
-
4
Turn the dough onto a lightly floured surface, gather it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
-
5
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
-
6
In a medium bowl, toss the pitted cherries with 1/4 cup sugar, cornstarch, lemon juice, vanilla, and almond extract until well coated.
-
7
On a floured surface, roll the chilled dough into a 12-inch circle. It doesn't need to be perfect; ragged edges add to the rustic look.
-
8
Carefully transfer the dough circle to the prepared baking sheet.
-
9
Sprinkle the almond flour in a thin layer over the center of the dough, leaving a 2-inch border around the edges.
-
10
Mound the cherry mixture over the almond flour, discarding any excessive liquid left in the bowl.
-
11
Fold the edges of the dough up and over the cherries, pleating the dough as you go and leaving the center of the fruit exposed.
-
12
Brush the pleated crust with the beaten egg wash and sprinkle generously with demerara sugar and sliced almonds.
-
13
Bake for 40-45 minutes, or until the crust is a deep golden brown and the cherry juices are bubbling vigorously.
-
14
Allow the galette to cool on the baking sheet for at least 20 minutes to let the juices set before slicing.
💡 Chef's Tips
Keep your butter and water ice-cold to ensure a flaky crust; the steam from the melting butter creates the layers. If your dough feels too soft or sticky after rolling, pop it back in the fridge for 10 minutes before filling. Don't skip the almond flour layer; it acts as a barrier to absorb excess juice and keeps the bottom crust crisp. You can substitute sour cherries (Morellos), but increase the sugar in the filling to 1/2 cup to balance the acidity. To avoid a mess, ensure your parchment paper is large enough to catch any accidental fruit juice overflows.
🍽️ Serving Suggestions
Serve warm with a large scoop of high-quality vanilla bean ice cream. Pair with a glass of chilled Rosé or a sweet Moscato d'Asti. Top with a dollop of crème fraîche and a sprig of fresh mint for a sophisticated touch. Enjoy leftovers at room temperature with a cup of Earl Grey tea for breakfast. Drizzle with a touch of honey or balsamic glaze just before serving.