Save One Saturday in late June, I bought far too many cherries at the farmers market and needed a plan fast. I didnt want a fussy pie with perfectly crimped edges, just something rustic that would let the fruit shine. Thats when I remembered galettes, those beautifully imperfect French tarts that forgive every wrinkle and fold. I scattered almonds into the dough on a whim, and the kitchen filled with the scent of toasted butter and vanilla.
I served this galette warm to friends on my tiny back porch, and we ate it straight from the pan with forks and ice cream melting into the cherry juices. Someone said it tasted like the kind of dessert youd find in a countryside kitchen, simple and honest. That night, with the sky turning purple and the conversation slow, the galette became more than a recipe. It became a feeling.
Ingredients
- All-purpose flour: Forms the base of your tender, flaky crust and works beautifully when kept cold throughout the process.
- Almond flour: Adds a delicate richness and helps the dough hold its shape without feeling heavy.
- Granulated sugar: Just enough sweetness in the crust to balance the tart cherries without overwhelming them.
- Fine sea salt: Sharpens every flavor and keeps the dough from tasting flat.
- Cold unsalted butter: The secret to those crisp, flaky layers, cut it in quickly so it stays cold and creates pockets of steam.
- Ice water: Brings the dough together gently, add only as much as you need to avoid toughness.
- Fresh sweet cherries: The star of the show, juicy and bright, pitted and halved so every bite bursts with flavor.
- Cornstarch: Thickens the cherry juices just enough to prevent a soggy bottom while keeping the filling luscious.
- Lemon juice: Brightens the sweetness and adds a gentle tang that makes the cherries taste even more like themselves.
- Vanilla extract: Rounds out the filling with warmth and a hint of floral sweetness.
- Almond extract: Optional but transformative, it deepens the almond flour notes and ties the whole galette together.
- Egg: Brushed over the crust, it creates a beautiful golden shine and helps the sugar stick.
- Sliced almonds: Scattered on top, they toast in the oven and add a delightful crunch.
- Coarse sugar: Sparkles on the crust and gives a subtle sweet crackle with every bite.
Instructions
- Make the dough:
- Whisk together your flours, sugar, and salt until evenly blended. Work the cold butter in with your fingertips or a pastry cutter until the mixture looks like damp sand with pea-sized bits. Drizzle in ice water a tablespoon at a time, tossing gently, until the dough just comes together without being sticky. Pat it into a thick disk, wrap it snugly, and let it rest in the fridge for 30 minutes so the gluten relaxes and the butter firms up.
- Prepare the filling:
- Toss your halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if using. The mixture will look glossy and smell like summer. Let it sit while the dough chills so the flavors meld and the cornstarch dissolves.
- Roll and assemble:
- On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, dont worry about perfect edges. Transfer it carefully to a parchment-lined baking sheet. Spoon the cherry filling into the center, leaving a 2-inch border, then fold the edges over the fruit in loose, imperfect pleats.
- Finish and bake:
- Brush the crust with beaten egg, then scatter sliced almonds and coarse sugar over the top. Slide the galette into a 400°F oven and bake for 35 to 40 minutes, until the crust is deeply golden and the filling bubbles thickly in the center. Let it cool for at least 20 minutes so the juices set and you can slice without a mess.
Save The next morning, I ate a cold slice with my coffee and realized the galette tasted even better after resting overnight. The crust had softened just slightly where it touched the fruit, and the cherries had settled into a glossy, jammy layer. It reminded me that some recipes improve with patience, and that leftover dessert for breakfast is one of lifes quiet luxuries.
Choosing Your Cherries
Sweet cherries like Bing or Rainier work beautifully here, but tart cherries will give you a brighter, more complex flavor if you add an extra tablespoon of sugar. I always pit them by hand with a small paring knife, its messy but meditative, and you get to taste a few along the way. If cherries arent in season, try this with halved plums, mixed berries, or even sliced peaches.
Serving Suggestions
This galette is perfect warm with a scoop of vanilla ice cream melting into the crust, or alongside softly whipped cream dusted with cinnamon. I also love it at room temperature with strong black coffee in the afternoon. For a fancier touch, drizzle leftover slices with a bit of honey or a splash of amaretto.
Storage and Make-Ahead 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 galette is best baked fresh, but leftovers keep well at room temperature for a day or in the fridge for up to three days. Reheat slices in a low oven to crisp up the crust again.
- Wrap the dough tightly in plastic to prevent it from drying out or absorbing fridge odors.
- Store baked galette loosely covered so the crust doesnt get soggy.
- Freeze baked slices individually for quick single servings later.
Save Every time I fold the dough around those glossy cherries, I remember that baking doesnt have to be perfect to be loved. This galette proves that beauty lives in the imperfections, and that the best recipes are the ones you want to make again and again.
Recipe FAQs
- → What flour types are used in the crust?
The crust combines all-purpose flour with almond flour, creating a sturdy yet tender base with nutty flavor.
- → How is the filling thickened?
Cornstarch is added to the cherry mixture to absorb excess juices and maintain a firm but juicy consistency.
- → Can the almond extract be omitted?
Yes, almond extract is optional and adds subtle depth, but the galette remains flavorful without it.
- → What is the purpose of chilling the dough?
Chilling solidifies the butter and hydrates the flour, which helps prevent shrinking and ensures a flaky crust.
- → Are there alternative fruits to use?
Mixed berries or plums can replace cherries for different seasonal variations with similar texture and flavor.