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Rustic Sour Cherry Almond Galette

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A simple and rustic summer dessert featuring tart sour cherries and a nutty almond filling wrapped in a flaky, buttery crust. Perfect for casual gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 3 to 4 tbsp ice water
  • 2 cups (about 300 g) pitted sour cherries (fresh or frozen, thawed)
  • 1/3 cup (65 g) granulated sugar (for filling)
  • 1/3 cup (35 g) almond meal (ground almonds)
  • 2 tbsp slivered almonds
  • 1/2 tsp almond extract
  • 1 tbsp all-purpose flour (for tossing cherries)
  • 1 tbsp fresh lemon juice
  • 1 large egg, beaten (for brushing crust)
  • 1 tbsp coarse sugar (optional, for sprinkling on crust edges)

Instructions

  1. Make the crust dough: In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 tbsp ice water, mixing gently until dough just comes together. Add more water if dry. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the filling: In a medium bowl, toss sour cherries with sugar, flour, lemon juice, almond meal, and almond extract. Set aside while dough chills.
  3. Roll out the dough: On a lightly floured surface or silicone mat, roll dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
  4. Assemble the galette: Spread almond meal evenly over the center of the dough, leaving a 2-inch border. Spoon cherry filling over almond layer. Fold edges of dough up and over filling, pleating as needed, leaving center exposed.
  5. Brush and sprinkle: Brush dough edges with beaten egg. Sprinkle slivered almonds over cherries and crust edges. Optionally, sprinkle coarse sugar on crust edges.
  6. Bake the galette: Preheat oven to 375°F (190°C). Bake 35 to 40 minutes until crust is golden and cherries are bubbling. Tent with foil halfway through if crust browns too quickly.
  7. Cool and serve: Let galette cool on a wire rack for at least 15 minutes before slicing.

Notes

Chill dough before rolling for flakiness. Toss cherries with flour to prevent soggy crust. Drain extra juicy cherries before mixing. Tent galette with foil if crust browns too fast. Let galette rest after baking to thicken juices. For gluten-free, substitute flours accordingly. For dairy-free, replace butter with coconut oil and egg wash with almond milk or aquafaba.

Nutrition

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

Find it online: https://tempotaste.com/rustic-sour-cherry-almond-galette-recipe-easy-perfect-summer-dessert/