This Cherry Galette recipe combines fresh cherries, finely chopped almonds, and a hint of almond extract in a flaky, buttery crust for a delicious summer dessert. Moreover, this rustic Cherry galette is perfect for entertaining since it can be made beforehand.
So go ahead and try it; you won't be disappointed! Serve it warm with a scoop of vanilla ice cream or whipped cream. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
How to Make Cherry Galette
Note: The full instructions are provided in the recipe card below.
Add the almonds and half of the filling's sugar to the bowl of a food processor with the steel blade and pulse a few times until finely chopped, about 1 minute. Transfer the almond mixture to a small bowl and set aside.
In the same bowl of the food processor, add the flour, 2 tablespoons sugar, and salt, and pulse to combine.
Next, add butter and pulse until the mixture resembles wet sand. Slowly drizzle in the ice water and almond extract (if using), and pulse until the dough begins to hold together.
Carefully shape the dough into a ball and flatten it into a disc. If you're not using it immediately, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Roll the dough into a 12-inch circle on a lightly floured surface. Transfer the dough to a parchment-lined baking sheet and refrigerate it for 10 minutes.
Toss the cherry with lemon juice, cornstarch, clear vanilla, almond extract, and remaining granulated and light brown sugar in a large bowl.
Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough. She was followed by almond sugar.
Arrange the cherry in an even layer on the almond sugar mixture. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open.
Place the Cherry Galette in the freezer for 15 minutes while preheating the oven. Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush the exposed pastry with an even layer of egg wash.
Sprinkle the border lightly with demera sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes.
Remove the cherry galette from the oven and let it cool to room temperature for about 15 minutes before slicing. While the cherry galette cools, warm the apricot preserves.
Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the cherry with the preserves for a shiny, glossy finish.
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Recipe
Easy Cherry Galette
Equipment
Ingredients
For the pastry crust:
- 1-½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
- 3 tablespoons plus 2 teaspoons ice water
- 1 teaspoon almond extract
For the cherry filling:
- 2 pounds fresh cherries , halved and pits removed
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon almond extract
- ½ teaspoon clear vanilla or pure vanilla
- ¼ cup granulated sugar , divided
- ¼ cup light brown sugar , divided
- 2 tablespoons cornstarch
- 1 tablespoon all purpose flour
- ½ cup whole almonds
For the Egg Wash:
- 1 small egg
- ⅛ teaspoon clear vanilla or pure vanilla extract
- 1 tablespoon turbinado or coarse sugar
For the Glaze:
- 2 tablespoons apricot jam , best quality such as Bonne Maman (optional)
Instructions
Make the Almond Sugar:
- In the bowl of a food processor with the steel blade, add the almond and half of the filling's sugar, and pulse a few times until finely chopped about 1 minute. Transfer the almonds mixture to a small bowl; set aside.
Make the Pastry Crust:
- In the same bowl of the food processor, add the flour, 2 tablespoons sugar, salt, and pulse to combine. Next, add butter and pulse until the mixture resembles wet sand.
- Slowly drizzle in the ice water, almond extract (if using), and pulse until the dough begins to hold together.
- Carefully shape the dough into a ball and flatten it into a disc. If you're not using it right away, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Preheat the oven & Roll the dough:
- On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer the dough to a parchment-lined baking sheet and refrigerate it for 10 minutes.
Make the Cherry Filling:
- In a large bowl, toss together the cherry with lemon juice, cornstarch, clear vanilla, almond extract, and remaining granulated sugar and light brown sugar.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough, followed by the almond sugar. Arrange the cherry in an even layer on the almond sugar mixture. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Cherry Galette in the freezer for 15 minutes while preheating the oven.
Bake the Cherry Galette:
- Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50-65 minutes. Remove the cherry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
- While the cherry galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the cherry with the preserves for a shiny glossy finish.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
