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Rustic Sour Cherry Almond Galette

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A quick and easy homemade galette featuring flaky buttery pastry with a tart-sweet sour cherry and almond filling, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for pastry)
  • ¼ teaspoon salt
  • 4 to 6 tablespoons ice-cold water
  • 2 cups (about 300g) sour cherries, pitted fresh or frozen (thawed and drained)
  • ½ cup (50g) almond meal (ground almonds)
  • ½ cup (100g) granulated sugar (for filling)
  • ½ teaspoon almond extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour (for filling)
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons sliced almonds (for garnish)
  • 1 tablespoon turbinado sugar or coarse sugar (for topping)

Instructions

  1. In a large bowl, combine 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt.
  2. Add ½ cup cold, cubed unsalted butter. Cut the butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  3. Sprinkle 4 tablespoons ice-cold water over the mixture, gently stirring with a fork. Add more water, 1 tablespoon at a time, until dough just comes together when pressed.
  4. Form dough into a flat disk, wrap in plastic, and chill for at least 30 minutes.
  5. In a medium bowl, toss 2 cups pitted sour cherries with ½ cup almond meal, ½ cup sugar, 1 tablespoon flour, ½ teaspoon almond extract, and 1 tablespoon fresh lemon juice. Set aside to macerate while dough chills.
  6. On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛-inch thick.
  7. Transfer dough to a parchment-lined baking sheet.
  8. Spoon cherry mixture into center, leaving a 2-inch border around edges.
  9. Carefully fold edges over filling, pleating to create rustic crust.
  10. Brush crust with beaten egg.
  11. Sprinkle sliced almonds and turbinado sugar over crust edges.
  12. Preheat oven to 375°F (190°C). Bake galette for 40 to 45 minutes until crust is golden and filling bubbles.
  13. If crust browns too quickly, cover edges with foil halfway through baking.
  14. Let galette cool on baking sheet at least 20 minutes before slicing.

Notes

Keep butter and water very cold for flaky pastry. Do not overwork dough to avoid toughness. Use almond meal to absorb cherry juices and prevent soggy crust. Cover edges with foil if browning too fast. Let galette cool before slicing to set filling. Frozen cherries should be thawed and drained to avoid sogginess.

Nutrition

Keywords: rustic galette, sour cherry galette, almond galette, flaky pastry, easy dessert, homemade galette, fruit tart, quick dessert

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