Pin It I baked my first galette on a sweltering July afternoon when the oven felt like a terrible idea, but the farmers market cherries were too perfect to ignore. The dough cracked a little when I folded it, the edges looked nothing like the photos I'd seen, and I loved it anyway. That rough, honest shape became my favorite part. There's no pretense here, no need for a tart pan or perfection. Just fruit, pastry, and the kind of dessert that tastes like summer without trying too hard.
I brought this to a backyard dinner once, still warm from the oven, and watched four people go silent mid-conversation when they took their first bite. One friend scraped her plate clean and asked if I'd made the crust from scratch, as if that were some kind of wizardry. I realized then that galettes have this quiet magic, they make you look like a better baker than you might feel like in the moment, and they reward the eater in a way that feels generous and unpretentious.
Ingredients
- All-purpose flour: The backbone of the crust, I've learned that measuring by weight gives you the most consistent dough, especially on humid days when flour can pack down.
- Almond flour: This is what makes the crust tender and gives it that faintly sweet, nutty finish that pairs so well with stone fruit.
- Granulated sugar: Just enough to balance the tartness of the cherries without making the filling cloying or heavy.
- Fine sea salt: A small amount sharpens every other flavor, I once forgot it and the whole thing tasted flat.
- Cold unsalted butter: Keep it cold, the little pockets of butter create flakiness, and I like to cube it and pop it back in the fridge while I measure everything else.
- Ice water: Add it slowly, sometimes you need a little less depending on humidity, stop as soon as the dough just comes together.
- Fresh sweet cherries: Halving them helps them cook evenly and releases just enough juice to mingle with the cornstarch without turning soupy.
- Cornstarch: This thickens the filling as it bakes, I learned the hard way that skipping it leads to a puddle on your baking sheet.
- Lemon juice: Brightens the cherries and keeps the filling from tasting one-note, even a tablespoon makes a difference.
- Vanilla extract: Adds warmth and rounds out the flavor, I use the real stuff here because you can taste it.
- Almond extract: Optional, but a few drops echo the almond flour and make the whole dessert feel cohesive.
- Egg: Brushed on the crust, it gives you that golden, glossy finish that makes the galette look bakery-worthy.
- Sliced almonds: They toast as the galette bakes and add a subtle crunch that contrasts beautifully with the soft fruit.
- Coarse sugar: Turbinado or demerara sparkles on the crust and gives you little bursts of sweetness in every bite.
Instructions
- Make the Dough:
- Whisk the flours, sugar, and salt together in a big bowl, then work the cold butter in with your fingertips or a pastry cutter until it looks like wet sand with a few pea-sized bits. Drizzle in the ice water a tablespoon at a time, tossing gently, until the dough just holds together when you squeeze it.
- Chill the Dough:
- Pat it into a flat disk, wrap it tightly, and let it rest in the fridge for at least 30 minutes. This step makes rolling easier and keeps the crust flaky.
- Prep the Oven and Filling:
- Heat your oven to 400°F and line a baking sheet with parchment. Toss the cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract until everything is evenly coated.
- Roll the Dough:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, dont stress about perfection. Transfer it carefully to your prepared baking sheet.
- Fill and Fold:
- Pile the cherry mixture in the center, leaving a 2-inch border all around. Fold the edges of dough up and over the fruit, pleating as you go, the folds dont need to be even, they just need to hold.
- Finish and Bake:
- Brush the crust with beaten egg, scatter the sliced almonds over the top, and sprinkle coarse sugar on the dough. Bake for 35 to 40 minutes until the crust is deep golden and the filling bubbles thickly in the center.
- Cool:
- Let it cool on the pan for at least 20 minutes. The filling will set as it cools, and slicing too soon will leave you with a beautiful mess.
Pin It The first time I served this galette, I sliced it while it was still warm and watched the filling ooze just a little onto the plate, glossy and fragrant. Someone said it tasted like the kind of dessert you'd eat under a tree, and I haven't been able to shake that image since. It's the kind of thing that makes people linger at the table, scraping up the last bits of crust and fruit, talking a little slower, laughing a little easier.
Choosing Your Cherries
I've made this with Bing cherries, Rainiers, and even sour cherries when I wanted something a little sharper. Sweet cherries are the easiest to work with because they need less sugar and their flavor is bright and clean. If you use sour cherries, bump the sugar up by a couple tablespoons and taste the filling before you bake. Frozen cherries work too, just thaw them completely and drain off the excess liquid, otherwise the filling can turn watery and the crust won't crisp properly.
Serving Suggestions
This galette is stunning on its own, but a scoop of cold vanilla ice cream melting into the warm fruit is one of those combinations that feels inevitable. I've also served it with softly whipped cream, barely sweetened, which lets the cherries and almonds take center stage. Leftovers, if you have any, are wonderful the next morning with coffee, the crust softens just a little and the filling tastes even more concentrated.
Make-Ahead and Storage
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 galette can sit in the fridge for an hour before baking if you need to get ahead, just don't brush on the egg wash or add the almonds and sugar until right before it goes in the oven. Once baked, it keeps at room temperature for a day, loosely covered, though the crust is crispest within the first few hours.
- Reheat slices in a 350°F oven for 10 minutes to revive the crust.
- If freezing the baked galette, wrap it well and thaw at room temperature before reheating.
- The filling can be made a few hours ahead and kept chilled until you're ready to assemble.
Pin It There's something deeply satisfying about pulling a galette from the oven, all golden and imperfect and smelling like caramelized fruit and butter. It's the kind of dessert that invites people in, that says you care without demanding perfection, and that tastes like exactly what it is, honest, generous, and very, very good.
Recipe FAQs
- → What type of cherries works best?
Fresh sweet cherries are ideal for this dish, providing juicy flavor and natural sweetness when pitted and halved.
- → Can Almond extract be omitted?
Yes, almond extract is optional and can be left out without affecting the overall taste significantly.
- → How do I achieve a crisp crust?
Use cold butter and chill the dough before rolling. Baking at 400°F ensures a golden, crisp texture.
- → Are there suitable substitutions for cherries?
Mixed berries or plums can be used for a different yet delicious variation while maintaining the tart’s essence.
- → Can this be made vegan?
Replace butter with plant-based alternatives and use non-dairy milk instead of egg wash for a vegan-friendly version.
- → How long should the galette cool before slicing?
Allow it to cool for at least 20 minutes to set the filling, making slicing cleaner and easier.