An easy and delicious sweet cherry galette, topped with almonds and encased in a flaky, buttery homemade pie crust, sprinkled with coarse sugar.
Don’t let cherry season pass by without enjoying this delicious cherry galette! Made with fresh sweet cherries, combined with an almond topping and a touch or orange. It’s a fabulous flavour combination.
If it’s not fresh cherry season, try this cherry galette with frozen cherries or canned cherries.
A perfect, casual dessert. Enjoy warm as is or with a scoop of vanilla ice cream.
Ingredients and Substitutions
Cherries – while this recipe specifies fresh sweet cherries, you can certainly make this cherry galette with frozen cherries or canned cherries. I would thaw the frozen cherries first though, just so they aren’t too cold going into the oven, to give them a chance to cook in the short oven time. For canned cherries, drain well and pat dry before using.
Sliced Almonds – also known as flaked almonds (not slivered almonds)
Orange Zest and Orange Juice – as you’ll need both orange zest and orange juice, you’ll want to start with one fresh orange. In a pinch, you could skip the zest and use store-bought orange juice.
Cornstarch – cornstarch is the thickener for the cherries. You could substitute arrowroot starch.
Turbinado Sugar – I love the look of coarse sugar on the pastry, but you could certainly use white granulated sugar in place of the turbinado.
Make the pastry: You can make the pastry ahead. It needs at least 1 hour in the refrigerator, but you can refrigerate up to 2 days. I made the pastry in a stand mixer, but you can use a bowl and pastry cutter as well, if you like.
- Stir together the flour, sugar and salt. Add the oil and stir until evenly crumbly and moistened.
- Add the cold butter cubes and mix together until the mixture is crumbly, with small pieces of butter still visible.
- Add the cold water and vinegar (or lemon juice) all at once, then mix just until the dough comes together.
- Remove the dough to a piece of plastic wrap.
- Pat the dough into a 1-inch thick round.
- Double-wrap the dough and refrigerate at least 1 hour or up to 2 days.
Prepare the Filling and Assemble the Galette:
- Remove the dough from the refrigerator and roll into a 12-inch round.
- Remove the dough round to a parchment-lined baking sheet.
- Add the filling ingredients to a medium bowl.
- Stir together until well combined.
- Place the cherry mixture into the centre of the dough round, leaving 2-3 inches bare around the outside. Start folding the pastry inward over the cherry filling, brushing the top of the pastry with egg wash as you go.
- Work around the outside, until all the pastry is folded in. Sprinkle the pastry with coarse sugar. Add butter on top of cherries and sprinkle a few more almonds on top before baking.
When it comes to pitting the cherries, if you have a cherry pitter, that’s obviously the easiest way. If not, as we are halving the cherries anyway, I like to just use a paring knife to slice around the cherry, from stem end down and around. Then just twist the two parts in opposite directions (like slicing an avocado). Use the tip of a butter knife to pop out the pit.
If you’d rather not make your own pastry, you can certainly use a store-bought round of pastry instead.
This cherry galette is lovely served warm from the oven with a scoop of vanilla ice cream.
Making Ahead, Storing and Freezing
You can bake this galette up several hours ahead and simply let it stand loosely covered at room temperature.
Left-overs are still enjoyable the next day or you can freeze some left-overs for a month or two.
Get the Recipe: Cherry Galette
For the pastry:
- 1 1/2 cups all purpose flour, spooned and levelled
- 1 1/2 teaspoons white granulated sugar
- 1/2 teaspoon fine salt, reduce to 1/4 tsp if using salted butter
- 1 1/2 Tablespoons vegetable oil
- 1/2 cup unsalted butter, cold, cut into 8 pieces
- 2 Tablespoons cold water
- 1 teaspoon white vinegar or lemon juice
- 2 cups fresh sweet cherries, pitted and halved *see Note 1 below for frozen cherries
- 1/4 cup sliced almonds, plus more for topping
- 1/3 cup white granulated sugar
- 2 teaspoons freshly grated orange zest
- 1 1/2 teaspoons fresh orange juice
- 2 Tablespoons cornstarch
- 1 large egg
- 1 Tablespoon water
- 1 Tablespoon butter, broken into 2-3 pieces
- Coarse Turbinado Sugar, , for sprinkling crust before baking
- Additional sliced almonds, for topping before baking
- If you don't have a stand mixer, you can easily make this dough in a bowl, cutting the butter in with a pastry cutter.
- Make the pastry: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar and salt and mix together briefly. Add the oil and mix together briefly until the flour looks evenly crumbly and moistened. Add the butter and mix in until crumble, but small pieces of butter are still visible. Add the water and vinegar (or lemon juice) all at once, then mix just until the dough comes together.
- Remove dough to a piece of plastic wrap. Form into a ball, then press into a 1-inch thick round. Double wrap with plastic wrap and refrigerate at least one hour and up to 2 days.
- Make the filling: Wash and pit the cherries, then cut in half. Place into a bowl. Add the orange zest,
- Preheat oven to 425F (regular bake setting/not fan assisted)
- Remove pastry from refrigerator and unwrap. Place onto a floured work surface and roll into a 12-inch round. Transfer the round to a parchment-lined baking sheet.
- In a medium bowl, stir together the prepared cherries, sliced almonds, white sugar, orange zest, orange juice and cornstarch.
- Spoon the cherry filling into a mound in the centre of the pastry round and spread outwards, leaving a 2-3 inch empty area around the outside. Break the butter into small pieces and scatter over-top of the cherries.
- In a small bowl, mix together the egg yolk and water for an egg wash. Begin folding one edge of the pastry inward, then brush the top with egg wash. Keep folding and egg washing around the outside of the galette. When all the edges are folded in, scatter the pastry with turbinado sugar. Scatter the butter on top of the cherries, then sprinkle a few more sliced almonds on top of the cherries.
- Bake the galette in the preheat oven for 22-25 minutes, or until the crust is golden and the filling is bubbly.
- Remove from oven and let stand a few minutes. Serve warm as is or with a scoop of vanilla ice cream or let cool completely. If making ahead, let stand at room temperature, loosely covered with plastic wrap.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!