Cherry Almond Galette

Why You’ll Love This Recipe

This galette is everything you love about cherry pie, but with less fuss. No fancy lattice work or pie pans—just roll, fill, fold, and bake. The almond flavor subtly enhances the cherries, giving the galette a sophisticated edge. It’s quick to assemble, easy to customize, and has that beautiful homemade look that invites everyone to dig in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter (cold and cubed)
• Ice water
• Almond extract

For the filling:

• Fresh or frozen cherries (pitted and halved)
• Granulated sugar
• Cornstarch (or tapioca starch)
• Lemon juice
• Almond extract

For assembly:

• Egg (beaten, for egg wash)
• Sliced almonds
• Turbinado sugar (optional, for sprinkling)

Directions

1. Make the crust: In a bowl or food processor, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add almond extract and ice water, 1 tablespoon at a time, until the dough holds together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the filling: In a mixing bowl, toss cherries with sugar, cornstarch, lemon juice, and almond extract. Let sit for 10–15 minutes to release some juice.
3. Roll out the dough: On a floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet.
4. Assemble the galette: Spoon the cherry mixture into the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the fruit, pleating as you go.
5. Brush and sprinkle: Brush the crust with beaten egg. Sprinkle sliced almonds over the crust and optionally on the filling. Add a sprinkle of turbinado sugar for extra crunch.
6. Bake: Bake at 400°F (200°C) for 35–40 minutes, or until the crust is golden and the filling is bubbling. Cool slightly before slicing.

Servings and timing

This recipe serves 6–8 people. Prep time is approximately 20 minutes, chill time is 30 minutes, and bake time is 35–40 minutes.

Variations

• Mixed Berry Galette: Replace half the cherries with raspberries or blueberries for a tart twist.
• Chocolate Cherry: Add a handful of dark chocolate chunks over the filling before baking.
• Gluten-Free Version: Use a gluten-free flour blend for the crust.
• Frangipane Layer: Spread a thin layer of almond frangipane on the dough before adding the cherries for extra almond richness.
• Vegan Version: Use plant-based butter and skip the egg wash, brushing the crust with almond milk instead.

Storage/Reheating

Store leftover galette loosely covered at room temperature for 1 day or in the fridge for up to 3 days. Reheat slices in a 300°F (150°C) oven for 5–10 minutes until warmed through. The crust will re-crisp nicely. Freezing is not recommended, as the fruit may become too watery after thawing.

FAQs

Can I use frozen cherries?

Yes, just thaw and drain them well before using to prevent excess moisture.

Do I have to pit the cherries?

Yes, always pit cherries before baking—biting into a pit can ruin the experience.

Can I use store-bought pie dough?

Absolutely! It’s a great shortcut if you’re short on time.

What’s the difference between a galette and a pie?

A galette is a free-form tart without a pie dish—more rustic and easier to assemble.

Can I make this ahead of time?

Yes, prepare and refrigerate the dough and filling separately. Assemble and bake just before serving.

How do I prevent a soggy bottom?

Use a baking sheet lined with parchment, and make sure to let the cherry juices drain a bit before filling the dough.

Can I make this without almonds?

Yes, just omit the almond extract and sliced almonds for a pure cherry flavor.

Should I serve it warm or cold?

It’s delicious both ways, but best served warm with a scoop of vanilla ice cream.

Can I double the recipe?

Yes, make two galettes and bake them on separate sheets or in batches.

What if the crust cracks?

Just patch it up with a small piece of dough and continue baking—it’s meant to be rustic.

Conclusion

Cherry almond galette is a simple, rustic dessert that’s bursting with fruit flavor and nutty elegance. With its flaky crust, juicy cherries, and almond aroma, it’s a perfect balance of comfort and sophistication. Whether you’re new to baking or just love easy, rewarding recipes, this galette is one you’ll come back to again and again.

Cherry Almond Galette

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Cherry almond galette is a rustic, free-form tart filled with juicy cherries and enriched with a hint of almond, all wrapped in a flaky golden crust. It’s simple to make, visually stunning, and perfect for summer entertaining.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Rustic/French-inspired
• Diet: Vegetarian

Ingredients

1. 1 1/4 cups all-purpose flour
2. 1 tbsp granulated sugar
3. 1/4 tsp salt
4. 1/2 cup unsalted butter (cold, cubed)
5. 1/2 tsp almond extract
6. 3–4 tbsp ice water
7. 2 1/2 cups fresh or frozen cherries (pitted and halved)
8. 1/4 cup granulated sugar
9. 1 tbsp cornstarch (or tapioca starch)
10. 1 tbsp lemon juice
11. 1/2 tsp almond extract
12. 1 egg (beaten, for egg wash)
13. 2 tbsp sliced almonds
14. 1 tbsp turbinado sugar (optional)

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Instructions

In a food processor or bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add almond extract and ice water, 1 tbsp at a time, until dough forms. Shape into a disk, wrap, and chill for at least 30 minutes.

1. In a separate bowl, mix cherries, sugar, cornstarch, lemon juice, and almond extract. Let sit for 10–15 minutes to release juices.
2. On a floured surface, roll out chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. Spoon cherry mixture into the center, leaving a 2-inch border. Fold dough edges over the fruit, pleating as needed.
4. Brush crust with beaten egg. Sprinkle with sliced almonds and turbinado sugar if using.
5. Bake at 400°F (200°C) for 35–40 minutes, until crust is golden and filling is bubbly. Let cool slightly before slicing and serving.

Notes

1. If using frozen cherries, thaw and drain well to avoid excess moisture.
2. You can use store-bought pie crust for convenience.
3. Brush with almond milk for a vegan version.
4. Serve with vanilla ice cream or whipped cream for an extra treat.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 14g
• Sodium: 110mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg