Save I stumbled onto galettes by accident one August afternoon when my pie crust tore beyond repair. Instead of starting over, I folded the ragged edges over a pile of cherries and shoved it in the oven, annoyed. Twenty minutes later, the kitchen smelled like toasted almonds and caramelized fruit, and I realized I'd made something better than the perfect pie I'd planned. That happy mistake taught me that rustic doesn't mean careless—it means confident enough to let things be beautiful without fuss.
The first time I brought this to a backyard potluck, someone asked if I'd ordered it from a bakery. I laughed and admitted I'd rolled the dough while still in my pajamas, flour everywhere, listening to a podcast. There's something about a galette that makes people think you're more put-together than you are. It's the dessert equivalent of effortless chic—a little messy, a little golden, and somehow exactly right.
Ingredients
- All-purpose flour: The backbone of your crust, use it cold and handle it gently so the butter stays in distinct pebbles, not a greasy paste.
- Almond flour: This is the secret that makes the crust taste like you added an extra step, it brings a tender crumb and a whisper of marzipan without any fuss.
- Granulated sugar (for crust): Just enough sweetness to balance the salt and complement the fruit, not enough to make the dough sugary.
- Fine sea salt: Sharpens every flavor in the crust and keeps the sweetness from going flat.
- Cold unsalted butter: The colder the better, I cut mine into cubes and stick them back in the fridge while I measure everything else.
- Ice water: Add it slowly, the dough should come together without becoming wet or sticky, stop as soon as it holds when you pinch it.
- Fresh sweet cherries: Use the ripest ones you can find, they'll break down into a glossy filling that tastes like summer concentrate.
- Granulated sugar (for filling): Draws out the cherry juices and dissolves into a syrup as it bakes.
- Cornstarch: Thickens the filling just enough to keep it from running all over the pan, but still lets it stay saucy.
- Lemon juice: Brightens the cherry flavor and keeps the filling from tasting one-note sweet.
- Vanilla extract: Adds warmth and rounds out the fruit, like a soft background hum.
- Almond extract: Optional, but a few drops make the whole galette taste more cohesive, like the almonds and cherries were always meant to be together.
- Egg (for wash): Brushed on the crust, it bakes into a shiny, golden shell that looks bakery-perfect.
- Sliced almonds: They toast as the galette bakes and add little pockets of crunch against the soft fruit.
- Coarse sugar: Sparkles on top and gives the crust a subtle crackle when you bite in.
Instructions
- Make the dough:
- Whisk the flours, sugar, and salt together in a big bowl, then work the cold butter in with your fingertips or a pastry cutter until it looks like wet sand with pea-sized lumps. Drizzle in ice water one tablespoon at a time, stirring gently, until the dough just holds together when you squeeze it, then pat it into a disk, wrap it tight, and let it chill for 30 minutes.
- Prep the oven and pan:
- Heat your oven to 400°F and line a baking sheet with parchment, this keeps the bottom from sticking and makes cleanup almost too easy.
- Mix the filling:
- Toss the halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if you're using it, then let it sit while you roll out the dough. The sugar will start pulling juice from the fruit, and that's exactly what you want.
- Roll the dough:
- On a floured surface, roll your chilled dough into a rough 12-inch circle, it doesn't need to be perfect, in fact it looks better when it's not.
- Assemble the galette:
- Transfer the dough to your prepared baking sheet, then spoon the cherry mixture into the center, leaving a 2-inch border all around. Fold the edges up and over the fruit, pleating as you go, leaving the middle open so the filling can bubble and caramelize.
- Finish and bake:
- Brush the crust with beaten egg, scatter sliced almonds and coarse sugar over the top, then slide it into the oven for 35 to 40 minutes. You'll know it's done when the crust is deeply golden and the filling is bubbling in the center, let it cool for at least 20 minutes before you cut in or the filling will run.
Save One evening I served this still-warm with a scoop of vanilla ice cream that melted into the cracks, and my friend closed her eyes after the first bite and said it tasted like a memory she didn't know she had. That's when I realized this wasn't just dessert, it was the kind of thing that makes people quiet for a moment, the kind of quiet that means you did something right.
How to Store and Reheat
This galette is best the day it's baked, but it keeps covered at room temperature for up to two days. If you want to warm it up, pop it in a 300°F oven for about 10 minutes to crisp the crust back up. I've eaten it cold straight from the fridge for breakfast, and I won't apologize for that.
Variations and Swaps
You can swap the cherries for any stone fruit or berry that's in season, I've done this with apricots, blackberries, and even a mix of plums and raspberries. If you're making it vegan, use cold plant-based butter and brush the crust with almond milk instead of egg wash, it won't get quite as shiny, but it'll still taste incredible. A handful of chopped pistachios in place of the sliced almonds is also a move I've pulled more than once.
Serving Suggestions
This galette doesn't need much, but it loves company. A scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of crème fraîche turns it into something you'd serve at a dinner party. I've also served it with strong coffee for an afternoon pick-me-up, and no one complained.
- Serve it warm with a scoop of vanilla bean ice cream that melts into the filling.
- A drizzle of heavy cream over each slice adds a quiet richness without stealing the show.
- Pair it with hot tea or cold prosecco depending on the occasion and your mood.
Save Every time I pull this from the oven, I'm reminded that the best things don't have to be complicated. This galette is proof that you can make something stunning without stressing over perfection.
Recipe FAQs
- → How do I achieve a crisp crust?
Use cold unsalted butter cut into the flour mixture until coarse crumbs form. Chill the dough for at least 30 minutes before rolling and baking to ensure flakiness.
- → Can I use frozen cherries instead of fresh?
Yes, thaw and drain frozen cherries thoroughly to prevent excess moisture that could make the crust soggy.
- → What’s the purpose of almond flour in the crust?
Almond flour adds a tender texture and a subtle nutty flavor, enhancing the overall richness of the crust.
- → How can I get the crust golden and crunchy?
Brush the edges with beaten egg before baking and sprinkle with sliced almonds and coarse sugar for extra color and crunch.
- → Is there a way to make this suitable for vegans?
Replace the butter with a plant-based alternative and brush the crust with non-dairy milk instead of egg wash prior to baking.