Pin it Last July, I found myself with two quart-sized containers of cherries from the farmers market and no real plan. My friend suggested a galette, and I laughed because I'd always thought rustic meant messy in a bad way. Turns out, rustic is freedom. The dough cracks a little, the fruit leaks, and somehow it all comes together into something that looks like you meant it. That first galette taught me that imperfection can be delicious.
I made this for my neighbor's birthday once, and she admitted she'd never had a dessert that wasn't from a box. Watching her take that first bite, cherry juice staining her fingers, I realized how much joy lives in sharing something homemade. She asked for the recipe three times before the evening ended. I wrote it on a napkin, smudges and all.
Ingredients
- All-purpose flour: The backbone of your crust, it gives structure without being too heavy, and I've learned that spooning it into the cup instead of scooping keeps it light.
- Almond flour: This is the secret to a crust that tastes like more than just butter and flour, adding a subtle sweetness and tender crumb.
- Granulated sugar (for crust): Just enough to hint at sweetness without competing with the fruit, and it helps the edges caramelize beautifully.
- Fine sea salt: A small amount wakes up every other flavor, and I've found that skipping it leaves the crust tasting flat.
- Cold unsalted butter: Cubed and icy cold, this is what creates those flaky layers, so I keep mine in the freezer until the last second.
- Ice water: Add it slowly and stop the moment the dough holds together, because too much water makes the crust tough and chewy.
- Fresh sweet cherries: Halved and pitted, they're the star here, and I've learned that leaving a few whole by accident adds bursts of tartness.
- Granulated sugar (for filling): It draws out the cherry juices and helps them thicken into that glossy, jammy filling.
- Cornstarch: This humble powder is what keeps your filling from turning into cherry soup on the baking sheet.
- Lemon juice: Brightens the sweetness and keeps the cherries from tasting one-dimensional.
- Vanilla extract: A warm, floral note that makes the whole galette smell like a hug.
- Almond extract: Optional, but a few drops deepen the almond flavor and make the filling taste like it has a secret.
- Egg: Beaten and brushed on, it gives the crust that bakery-worthy shine and golden color.
- Sliced almonds: Scattered on top, they toast in the oven and add a satisfying crunch.
- Coarse sugar: Turbinado or raw sugar sparkles on the crust and gives you little pockets of sweetness in every bite.
Instructions
- Mix the dough:
- Whisk your flours, sugar, and salt together until they're friends, then cut in the cold butter until it looks like wet sand with pebbles. Drizzle in ice water one tablespoon at a time, mixing gently until the dough just barely holds together when you squeeze it.
- Chill it down:
- Shape the dough into a disk, wrap it snugly, and let it rest in the fridge for 30 minutes. This step is non-negotiable, it relaxes the gluten and makes rolling out so much easier.
- Prep your oven and filling:
- Heat your oven to 400°F and line a baking sheet with parchment. Toss your cherries with sugar, cornstarch, lemon juice, and extracts until every piece is coated in that glossy mix.
- Roll it out:
- On a floured surface, roll your chilled dough into a rough 12-inch circle. Don't stress about perfection, uneven edges are part of the charm.
- Build the galette:
- Transfer the dough to your parchment-lined sheet, then spoon the cherry mixture into the center, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go and leaving the center open like a window.
- Finish and bake:
- Brush the crust with beaten egg, scatter sliced almonds and coarse sugar over the top, then bake for 35 to 40 minutes until the crust is deeply golden and the filling bubbles. Let it cool for at least 20 minutes so the filling can set.
Pin it One evening, I served this galette still warm from the oven, and my partner said it tasted like the kind of dessert you'd eat on a porch in the countryside. We don't have a porch or live anywhere near the countryside, but in that moment, we didn't need to. The galette had already taken us there.
Customizing Your Galette
I've swapped cherries for a mix of blackberries and peaches, and it was just as stunning. You can also try plums or apricots, just keep the total fruit amount around 3 cups and adjust the sugar if your fruit is especially tart. The almond extract works beautifully with stone fruits, but you can skip it if you're using berries.
Storing and Serving
This galette is best the day it's baked, but leftovers keep covered at room temperature for a day or in the fridge for up to three. Reheat slices in a 350°F oven for 10 minutes to bring back that crisp crust. I love it with a scoop of vanilla ice cream that melts into the warm fruit, or a dollop of softly whipped cream if I'm feeling fancy.
Make-Ahead and Freezing Tips
You can make the dough up to two days ahead and keep it wrapped in the fridge, or freeze it for up to a month. The assembled unbaked galette also freezes beautifully, just wrap it well and bake straight from frozen, adding 10 extra minutes to the time.
- Thaw frozen cherries completely and drain them well, or your filling will be soupy.
- If you're making this for a party, assemble it a few hours ahead and keep it chilled until you're ready to bake.
- Leftover galette makes an excellent breakfast, no judgment here.
Pin it This galette has taught me that the best desserts don't need to be perfect, they just need to be made with care. I hope it brings you as much joy as it's brought me, one imperfect, delicious slice at a time.
Recipe FAQ
- → What type of flour is used for the crust?
The crust combines all-purpose flour with almond flour, lending a nutty richness and crumbly texture.
- → How do I prevent the crust from becoming soggy?
Chilling the dough before baking and folding the edges over the filling helps maintain a crisp crust. Also, using cornstarch in the filling thickens the juices.
- → Can I substitute the cherries with other fruits?
Yes, mixed berries or plums work well and complement the almond and vanilla flavors effectively.
- → What does almond extract add to the flavor?
Almond extract enhances the nutty notes in the crust and adds a subtle aromatic depth to the filling.
- → How should the galette be served?
It is best served warm, optionally paired with vanilla ice cream or softly whipped cream to enhance its flavors.