Description
A Rustic Cherry Almond Galette is essentially a free-form pie, where the pastry is folded over the filling in a simple, rustic manner. It’s a versatile dessert that doesn’t require a pie dish, which makes it easier to prepare and more forgiving in terms of presentation. The galette’s filling of tart, juicy cherries pairs beautifully with a buttery almond-flavored layer beneath, while the crispy, golden pastry gives the whole dish a perfect contrast of textures.
Ingredients
For the Rustic Pie Crust
1¼ cups (160 g) all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
½ cup (113 g) cold unsalted butter, cubed
2–3 tbsp ice water
1 tsp apple cider vinegar (optional – helps tenderness)
For the Cherry Filling
3 cups (450 g) pitted cherries (fresh or frozen, halved)
⅓ cup (65 g) granulated sugar
2 tbsp brown sugar (optional, for depth)
2 tbsp cornstarch
1 tsp almond extract
½ tsp vanilla extract
1 tsp lemon juice (brightens flavor)
Pinch of salt
For the Almond Layer
¼ cup (25 g) almond flour or finely ground almonds
1 tbsp granulated sugar
1 tbsp softened butter
To Finish
1 egg, beaten (for egg wash)
1 tbsp raw sugar (for sprinkling)
2 tbsp sliced almonds (for topping)
Optional: powdered sugar or honey drizzle for serving
Instructions
1. Make the crust
In a large bowl, whisk together flour, sugar, and salt.
Cut in cold butter using a pastry cutter or fingertips until coarse crumbs form with pea-sized butter pieces.
Add vinegar and ice water, 1 tablespoon at a time, mixing until dough just comes together.
Gather into a disk, wrap, and chill for at least 1 hour (or overnight).
2. Make the cherry filling
In a large bowl, toss cherries with sugars, cornstarch, almond + vanilla extracts, lemon juice, and salt.
Let sit 10–15 minutes to macerate — the juices will slightly thicken with cornstarch.
3. Prepare the almond layer
In a small bowl, combine almond flour, sugar, and butter until crumbly.
(This layer acts as a flavor boost and helps absorb cherry juices.)
4. Assemble the galette
Preheat oven to 400°F (200°C).
Roll chilled dough into a 12-inch circle on lightly floured parchment paper.
Transfer parchment (with dough) onto a baking sheet.
Spread the almond mixture in the center, leaving a 2-inch border.
Spoon the cherry filling on top, arranging evenly.
Fold the pastry edges over the fruit, overlapping slightly for that rustic look.
5. Finish & bake
Brush crust with egg wash and sprinkle with raw sugar.
Scatter sliced almonds on the crust (and a few over the fruit if desired).
Bake for 40–45 minutes, until crust is golden and the filling is bubbling.
Cool for at least 20 minutes before slicing — the filling thickens as it rests.
Notes
For an irresistible finish, brush the crust with a little warm honey or apricot glaze right after baking. Serve the galette slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy, rustic dessert.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310