Rustic Cherry Galette

A cherry galette with two slices cut and a knife to the side with cherries around by.

5 from 1 vote

A simple rustic cherry galette packed with the peak of the season's cherries and wrapped in an almond pastry. This is the summer dessert to impress all your friends and family!

Prep Time40

Cook Time45

Chill time1

Total Time2 25

Course: Dessert, Sweets

Cuisine: British, French

Diet: Vegetarian

Servings: slices

Calories: 380kcal

Author: Sasha Hooper

Equipment

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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