Rustic Cherry Vanilla Almond Galette (Print Version)

Free-form tart with juicy cherries, vanilla, and a crisp almond crust, perfect for summer’s bounty.

# What You Need:

→ Crust

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

→ Filling

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

→ Assembly

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

# How To Make:

01 - In a large bowl, whisk together flours, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape into disk, wrap, and chill for 30 minutes.
02 - Preheat oven to 400°F. Line baking sheet with parchment paper.
03 - In medium bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract if using. Toss gently to coat evenly.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer dough to prepared baking sheet.
05 - Spoon filling onto center of dough, leaving a 2-inch border. Fold edges over fruit, pleating as needed to create rustic border.
06 - Brush crust with beaten egg. Sprinkle sliced almonds and coarse sugar over crust edges.
07 - Bake for 35 to 40 minutes until crust is golden and filling bubbles. Let cool at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The crust is forgiving and folds into imperfect pleats that somehow always look beautiful.
  • Fresh cherries cook down into a glossy, jammy filling that tastes like pure summer.
  • Almond flour in the dough adds a subtle nutty sweetness that pairs perfectly with the fruit.
  • It looks impressive but requires no special skills or fancy tart pans.
02 -
  • If your dough feels too dry and wont hold together, add ice water a teaspoon at a time until it just barely comes together.
  • Dont skip chilling the dough, it keeps the butter cold and makes the crust flaky instead of tough.
  • If the cherry juices start to leak during baking, dont panic, they caramelize on the parchment and taste amazing.
03 -
  • Freeze your butter for 10 minutes before cutting it into the flour, it makes the crust even flakier.
  • Taste your cherries first, if theyre very tart, add an extra tablespoon of sugar to the filling.
  • Let the galette cool long enough for the juices to thicken, cutting it too soon makes it messy but still delicious.
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