Rustic Cherry Vanilla Almond Galette (Printable)

Free-form tart with fresh cherries, vanilla, and a crisp almond crust for a delightful summer dessert.

# What You'll 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

# How-To Steps:

01 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough forms. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
03 - In a medium bowl, gently toss pitted cherries with sugar, cornstarch, lemon juice, vanilla extract, and optional almond extract until evenly coated.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer carefully onto the lined baking sheet.
05 - Spoon the cherry filling onto the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating to create a rustic rim while keeping the center exposed.
06 - Brush the crust with beaten egg. Sprinkle sliced almonds and coarse sugar over the pastry edges.
07 - Bake for 35 to 40 minutes until crust is golden and the filling bubbles. Allow to cool at least 20 minutes before slicing to set the filling.

# Expert Advice:

01 -
  • The crust is flaky and forgiving, no fancy crimping or perfect edges required.
  • Fresh cherries turn jammy and sweet without any fuss or special equipment.
  • Almond flour adds a subtle nutty richness that makes every bite feel a little more special.
  • It looks bakery-worthy but comes together faster than most cookie recipes.
02 -
  • Do not skip chilling the dough, warm dough tears and shrinks in the oven every single time.
  • If your cherries are very juicy, add an extra teaspoon of cornstarch or the filling will flood the crust.
  • Let the galette cool for at least 20 minutes before slicing or the filling will run everywhere and burn your tongue.
03 -
  • Keep everything cold, cold butter, cold water, cold bowl, it makes the crust flakier every time.
  • Use a light hand when folding the edges, overworking the dough makes it tough and chewy instead of tender.
  • If the dough cracks while rolling, just press it back together with your fingers, no one will ever know.
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