Rustic Cherry Vanilla Almond Galette (Printable)

A charming tart featuring cherries, vanilla, and a crisp almond-studded crust for a delightful treat.

# What You’ll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tbsp granulated sugar
04 - 1/2 tsp fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tbsp ice water

→ Filling

07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tbsp cornstarch
10 - 1 tbsp lemon juice
11 - 1 tsp vanilla extract
12 - 1/4 tsp almond extract, optional

→ Assembly

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

# How-To:

01 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a medium bowl, gently toss cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using, ensuring even coating.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
05 - Spoon the cherry filling onto the center of the dough, leaving a 2-inch border around the edges. Fold edges over the filling, pleating as needed, keeping the center exposed.
06 - Brush the crust with beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes until the crust turns golden and the filling bubbles. Allow to cool for at least 20 minutes before slicing.

# Expert Hints:

01 -
  • It forgives your wobbly rolling pin skills and uneven edges, turning every quirk into charm.
  • The almond flour in the crust adds a nutty richness that makes store-bought pie dough feel like a distant memory.
  • You can taste summer in every bite, especially when the cherries bubble up golden and jammy at the edges.
02 -
  • If your butter warms up while you're working, pop the whole bowl in the fridge for 10 minutes, warm butter makes greasy crust instead of flaky layers.
  • Don't overfill the center, I learned this when cherry juice ran all over my oven and set off the smoke alarm.
  • Use parchment paper, not just a greased pan, because the juices will stick and burn without it.
03 -
  • Freeze your butter for 15 minutes before cubing it, and your dough will be flakier than you ever thought possible.
  • If the edges brown too quickly, tent them loosely with foil halfway through baking.
  • A pizza cutter makes slicing the galette so much easier than a knife, and you get cleaner edges.
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