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Almond Sour Cherry Galette with Rustic Edges

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 6

Equipment

  • Mixing bowls One for the crust, one for the filling, and one for the almond paste.
  • Pastry cutter or food processor Helpful for incorporating butter into the flour. You can also use your fingers if needed.
  • Rolling Pin To roll out the dough evenly. A wine bottle can be used in a pinch.
  • Baking sheet Line it with parchment paper to prevent sticking and make clean-up easy.
  • Parchment paper Essential for transferring the galette and baking it without sticking.
  • Pastry Brush For brushing the egg wash over the crust.
  • Fine mesh strainer Useful if you're using canned cherries and need to drain excess juice.

Ingredients
  

For the crust

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup unsalted butter cold and cubed
  • 3 –4 tablespoons ice water
  • 1 teaspoon apple cider vinegar helps prevent gluten development for a flakier crust

For the almond layer

  • ¼ cup almond flour or finely ground blanched almonds
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream or milk for spreading consistency

For the cherry filling

  • 2 ½ cups pitted sour cherries fresh or thawed if frozen; canned cherries can work too, but drain well
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon almond extract
  • Pinch of salt

For assembly

  • 1 egg for egg wash
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar like turbinado for sprinkling
  • Sliced almonds optional, for extra crunch

Instructions
 

Step 1: Make the galette dough

  1. In a large bowl, combine flour, salt, and sugar. Add cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until it resembles coarse crumbs. Stir in the apple cider vinegar. Add ice water, 1 tablespoon at a time, mixing gently until the dough comes together without being sticky. Form into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Step 2: Prepare the almond base

  1. In a small bowl, mix almond flour, sugar, vanilla extract, and a splash of heavy cream until it becomes a smooth, spreadable paste. This adds a creamy, nutty layer that enhances the flavor and helps absorb some of the cherry juices during baking.

Step 3: Make the cherry filling

  1. In another bowl, combine pitted sour cherries with sugar, cornstarch, lemon juice, almond extract, and a pinch of salt. Toss gently to coat. If you're using canned cherries, drain them well first. This mixture should look glossy and lightly thickened from the cornstarch.

Step 4: Assemble the galette

  1. Preheat your oven to 400°F (200°C). On a floured surface or parchment paper, roll out your chilled dough into a 12-inch circle—it doesn’t need to be perfect. Rustic edges are part of the charm. Transfer the dough to a parchment-lined baking sheet.
  2. Spread the almond filling in the center, leaving a 2-inch border. Pile the cherry filling over the almond base. Gently fold the edges of the dough over the filling, pleating as you go, leaving the center open.

Step 5: Finish and bake

  1. Whisk the egg with milk and brush the exposed crust. Sprinkle coarse sugar over the crust and top the filling with sliced almonds if desired.
  2. Bake for 40–45 minutes or until the crust is deeply golden and the filling is bubbling. Let cool slightly before serving so the filling can set.