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Rustic Sour Cherry Almond Galette

Rustic Sour Cherry Almond Galette - featured image
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A simple, rustic galette featuring a flaky homemade crust filled with tart sour cherries and a nutty almond twist. Perfect for late summer gatherings or cozy desserts.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water
  • 3 cups (450g) sour cherries, pitted and fresh or thawed frozen
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons almond flour
  • 1/2 teaspoon almond extract
  • 1 teaspoon lemon zest
  • 1 tablespoon all-purpose flour
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds
  • 1 tablespoon coarse sugar (optional)

Instructions

  1. In a large bowl, combine 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt.
  2. Add 1/2 cup chilled, cubed butter. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized bits.
  3. Slowly add 3 tablespoons ice water, mixing gently until dough comes together. Add the last tablespoon if needed.
  4. Form dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. In a bowl, toss 3 cups pitted sour cherries with 1/3 cup sugar, 2 tablespoons almond flour, 1 tablespoon all-purpose flour, 1/2 teaspoon almond extract, and 1 teaspoon lemon zest. Let sit while dough chills.
  6. On a lightly floured surface, roll out chilled dough into a rough 12-inch circle about 1/8 inch thick.
  7. Transfer dough to a parchment-lined baking sheet. Sprinkle 2 tablespoons almond flour over center, leaving a 2-inch border.
  8. Spoon cherry mixture onto almond flour, spreading evenly but leaving border free.
  9. Fold dough edges up and over filling, pleating as needed.
  10. Brush crust with egg wash. Sprinkle sliced almonds and coarse sugar over crust edges.
  11. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and cherries are bubbling. Tent with foil if crust browns too fast.
  12. Cool galette on a rack for at least 20 minutes before serving warm or at room temperature.

Notes

Keep butter and water ice-cold for flaky layers. Don’t overwork dough to avoid toughness. Almond flour under filling absorbs excess juice to prevent soggy crust. Chill dough to firm butter and prevent shrinking. Tent crust with foil if browning too fast. Use frozen cherries straight from freezer adding a few extra minutes to bake time. Vegan and gluten-free substitutions available.

Nutrition

Keywords: rustic galette, sour cherry galette, almond galette, flaky crust dessert, easy summer dessert, homemade galette, fruit tart, seasonal dessert

Find it online: https://lucastable.com/rustic-sour-cherry-almond-galette-recipe-easy-homemade-flaky-crust/