This cherry galette is rustic and that's exactly how we like it! Packed with plump and juicy seasonal cherries and enveloped in an almond flour pastry, this makes for the perfect summer dessert. It's really simple to make, too!
If you haven't noticed, we're pretty much obsessed with cherries around here. This cherry galette is a favourite summer dessert to whip up with this most perfect of fruits. It's incredible served nice and warm from the oven with cream or ice cream on top. If you love cherries as much as we do, don't miss our Cast Iron Chicken Thighs with Cherries or Cherry Salsa.
The pastry of this cherry galette is seriously the best. It's lovely and crisp with a nutty texture and flavour from the almond flour. There's nothing worse than having a galette leak everywhere, but you won't have any issues here as we have the secrets to keeping those juices locked in!
You'll love this recipe; don't feel daunted by the pastry as it's a lot simpler than it looks. And when you tuck into it, you'll know you've created something truly special. If you love this then you'll love our Rhubarb Galette.
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What is a galette?
Our galette is based on the simplest version of a free form pie where the filling is placed in the centre and pastry edges are folded inwards to cover the filling partway.
Galettes originate from French cuisine which basically encompasses any flat free form cakes. The fillings are usually sweet, but can also be made savoury. Like this Zucchini Galette. The pastry used can vary from puff pastry to sweet pastry or savoury pie crusts.
Why you'll love this recipe
Here are some reasons why you need this cherry galette recipe in your life:
Seasonal - the cherry season is so short here and they're at their juiciest and plumpest when in peak season. Definitely make the most of them when they're available locally!
Simple - whip up the pastry, stir together the filling, combine, fold in and bake. This really is a simple recipe and that's what we want, to make approachable recipes. Oh and you can impress with your new skills too!
Pastry - this pastry is slightly different as it contains almond flour, which takes it to the next level, texture and flavour wise. Don't underestimate it in this cherry galette.
Impressive - simple as this cherry galette is, it's also a bit of a show stopping centrepiece to share with your friends and family. Top with your favourite ice cream and you're winning! We all need simple wins don't we?
Ingredients
You only need simple ingredients for this cherry galette recipe, this is what you'll need:
Cherries - we use large dark sweet cherries, the key is to use nice fresh ones. You can also use sour cherries or Rainier cherries, all will work well and be delicious, but you might need to add a little more sugar to the sour cherries.
Almond flour - we use almond flour in two places: in the pastry and as a bed for the cherry filling to sit upon.
Butter - pastry is always better with butter and it must be cold butter at that. We don't recommend alternatives, this pastry and dessert is incredible with the wonder that is butter.
Demerara sugar - to add a little texture to the pastry crust we sprinkle with the crunchy crystals of Demerara sugar, this is optional but highly recommended.
Customisations
We know you love to mix things up with customisations and substitutions so here are some of our recommendations for this cherry galette recipe:
Stone fruit - mix it up by throwing some other cut up stone fruit in the mix, we've done this as a mixture of cherries, apricots, nectarines and plums before. As long as you keep to the total weight in the recipe you can absolutely try other fruit too.
Gluten free - we've not tested this yet, but are pretty confident that you can simply switch out the all purpose flour with gluten free all purpose flour. Let us know if you give it a go in the comments.
Frangipane - instead of placing a bed of almond flour underneath the cherry filling, you can use frangipane instead. Like our Pistachio Frangipane, which you can use almonds or pistachios to make.
How to make a cherry galette
Follow these simple step by step guides to success for this cherry galette recipe:
Making almond pastry
- To make the pastry, place the flour, almond flour, sugar and salt into the bowl of a food processor and pulse briefly to mix. Add the butter to the processor.
- Pulse until the butter resembles small peas in the flour.
- Pour in 3 tablespoons of ice cold water and continue to pulse until a ball of dough forms, adding a little more water if necessary.
- Tip the dough out onto a floured surface and pat gently to form a disc. Wrap in cling film and refrigerate for 30 minutes to an hour.
Making the filling and assembly
- In a large bowl, combine the cherries, brown sugar, cornstarch, lemon juice, vanilla extract, almond extract and salt.
- Press down on some of the fruit with the back of a spoon to release some juices if necessary.
- Using a rolling pin, roll the dough into a large round, about ⅛” thick and 11” across.
- Sprinkle the almond flour evenly across the pastry, leaving a border of a couple of inches around the edges.
- Pour the cherry mixture on top of the almond flour.
- Dot the pieces of butter all over the fruit before carefully folding the edges of the dough over to enclose the edges of the fruit.
- Brush the dough with the beaten egg and sprinkle with the demerara sugar.
- Bake the galette in the preheated oven for 35-45 minutes until the pastry is golden brown and the filling is bubbling.
Expert tips
Make sure to read and follow these expert tips to ensure complete success with this cherry galette recipe:
Hot day - the fridge is your friend on hot days, if the pastry dough becomes really soft then just wrap it up and place it in the fridge. Do this as and when needed as you are making this galette.
Chill - properly chilling the pastry dough before baking prevents issues of the pastry melting and not baking properly. You don't want to be disappointed after taking time to make this cherry galette, patience is a virtue.
Make ahead - this cherry galette is actually great to make ahead, you could prepare the whole thing up to stage 10 above and leave it covered in clingfilm in the fridge ready for when you want to bake it. Just brush with egg wash and add the demerara sugar when ready to bake.
Hand made - if you don't have a food processor, you can make this pastry base using simply a bowl and your hands or a pastry cutter if you like. Using a processor helps keep it hands free and you are less likely to melt the butter with the heat from your hands.
Recipe FAQs
This is personal preference, galette for us is best served warm, but you can eat it hot or cold. It really is best served hot/warm with some ice cream or a drizzle of cream.
Yes, the simplest way you can transfer it to the baking sheet is by rolling it out directly on top of the parchment paper you are going to bake it on.
Tips for making it in advance:
1. Prepare the pastry up to 2-3 days in advance and roll it out and fill when you are ready to bake it.
2. On the morning of baking the cherry galette prepare the whole recipe besides egg wash and sprinkling with sugar, cover with cling film on its baking sheet and leave in the fridge until later in the day you are baking it.
Related recipes
Love this cherry galette recipe? Then you may want more of our dessert recipes - here are some suggestions to get you started:
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📖 Recipe
Rustic Cherry Galette
Ingredients
For the cherry filling
- 4 cups fresh sweet cherries, pitted and halved (650g, 600g pitted weight)
- ¼ cup soft brown sugar, 50g, packed
- 2 tablespoons cornstarch, 20g
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅛ teaspoon fine sea salt
- ½ cup almond flour, 50g
- 1 tablespoon unsalted butter, cut into small pieces
For the pastry
- 1 ¼ cup all purpose flour, 150g
- ½ cup almond flour, not packed, 50g
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup unsalted butter, 113g, cold and diced
- 3-4 tablespoons ice cold water
- 1 egg, beaten
- 2 tablespoons demerara sugar
Instructions
To make the pastry
- Place the flour, almond flour, sugar and salt into the bowl of a food processor and pulse briefly to mix. Add the butter to the processor.1 tablespoon unsalted butter, 1 ¼ cup all purpose flour, ½ cup almond flour, 2 tablespoons granulated sugar, ½ teaspoon kosher salt, ½ cup unsalted butter
- Pulse until the butter resembles small peas in the flour.
- Pour in 3 tablespoons of ice cold water and continue to pulse just until a ball of dough forms, adding a little more water if necessary.3-4 tablespoons ice cold water
- Tip the dough out onto a floured surface and pat gently to form a disc. Wrap in cling film and refrigerate for 30 minutes to an hour.
To make the cherry filling
- Once you’re ready to make the galette, preheat your oven to 190°C/375°F. In a large bowl, combine the cherries, brown sugar, cornstarch, lemon juice, vanilla extract, almond extract and salt. Press down on some of the fruit with the back of a spoon to release some juices if necessary.4 cups fresh sweet cherries, ¼ cup soft brown sugar, 2 tablespoons cornstarch, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ⅛ teaspoon fine sea salt
- Remove the pastry dough from the fridge and place it onto a large piece of parchment paper. Using a rolling pin, roll the dough into a large round, about ⅛” thick and 11” across. Don’t worry about making a perfect circle, that’s the beauty of a galette! Transfer the dough to a baking sheet and refrigerate for a bit if it has softened up quite a bit.
Assembling the cherry galette
- Sprinkle the almond flour evenly across the pastry, leaving a border of a couple of inches around the edges.½ cup almond flour
- Pour the cherry mixture on top of the almond flour and dot the pieces of butter all over the fruit before carefully folding the edges of the dough over to enclose the edges of the fruit.
- Brush the dough with the beaten egg and sprinkle with the demerara sugar. Place in the fridge to firm up again if the dough feels soft.1 egg, 2 tablespoons demerara sugar
- Bake the galette in the preheated oven for 35-45 minutes (we always do 45) until the pastry is golden brown and the filling is bubbling. Leave to cool for 10 minutes before slicing and serving with a scoop of vanilla (or chocolate!) ice cream.
Notes
- Start by adding less than the full amount of water - you can always add more.
- If your pastry starts to become soft, either after rolling or once you’ve added the fruit, put it back in the fridge until it firms up again. It’s absolutely worth being patient with this so that your galette bakes up perfectly!
- Roll the pastry straight onto the parchment you'll be baking on for ease of moving it.
- If making ahead on the day of baking, store covered on a baking sheet until ready to bake.
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