Cherry Almond Galette

Cherry season is one of the seasonal fruits that I wait for all year. Cherry season signals the start of warm weather and all that gorgeous sunshine that summer has to offer. It also signals BBQs, outside dinners and picnics - the reason I love summer so much. 

I love the combination of cherries and almonds because they have a natural affinity for each other. Cherries and almonds are actually related to each other - they are in the same family as peaches, apricots and a lot of other types of stone fruit. You know that saying what what grows together goes well together, well in this instance it is totally true, almonds and cherries are a perfect pair. 

Couple  notes about this recipe.

First, if you can find almond flour you can simply take unsalted and blanched almonds and process in a food processor or blender until the texture of fine sand. 

Also the almond flour acts like corn starch in the filling helping to prevent the filling from being too soggy. It can be replaced with corn starch but I like the added almond flavor here. 

Lastly, I created this recipe using regular Bing cherries. If you have sour cherries you will need to increase the amount of sugar. Also frozen cherries would work well here to, just make sure to defrost them fully before using and drain any excess liquid. 

Cherry Almond Galette

  • 1 cup all-purpose flour
  • ¼ cup plus 2 Tbs. almond flour, divided
  • 1/3 cup plus 1 Tbs. brown sugar
  • pinch of salt
  • 1 stick (8 Tbs. butter), cut into pieces 
  • 3 to 4 Tbs. ice cold water
  • 1 ½ lbs. fresh cherries, pitted and cut in half
  • 1/3 cup brown sugar
  • ¼ tsp. nutmeg
  • ½ tsp. almond extract
  • 1 egg, gently beaten plus 1 Tbs. heavy cream or water
  • Turbinado sugar (optional)

Garnish with almonds and serve with vanilla ice cream

In the bowl of a food processor add the all-purpose flour, ¼ cup almond flour, 1 Tbs. brown sugar, and a pinch of salt.  Pulse to combine. Add the butter and pulse for another 10 seconds or until the butter is the size of peas. Add 3 Tbs. water and pulse until the dough comes together when pinched between your fingers. If dough is still dry, add remaining 1 Tbs. water a tsp. at a time.

(If you don't have a food processor here is how you make the dough by hand : In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or the back of a fork, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.) 

Place the dough on a clean surface, gently form a disk with the dough, wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat oven to 375°F.

In a medium bowl combine the cherries, remaining almond flour, remaining brown sugar, pinch of salt, nutmeg, and almond extract. Set aside.

On a lightly floured surface, roll the pie dough to a 12” diameter, about 1/8” thick. Using the rolling pin, roll the pie dough around the pin and transfer to a piece of parchment paper.

Carefully place the cherry mixture in the center of the rolled out pie dough leaving a 2” border. Gently fold the dough partially over the cherry mixture pleating the dough.  Brush the dough with the egg wash then sprinkle with turbinado sugar if using.

Bake galette for about 45 – 50 minutes or until the crust is golden brown and the filling has started to bubble.

Let galette cool for about 30 minutes before serving. Serve with ice cream and chopped almonds.

Makes 6 to 8 servings.