Cherry & Almond Galette

This cherry & almond galette tastes like an almond croissant smashed into a cherry pie!

My cherry and almond galette is the perfect summertime dessert. It’s so much simpler to make than a cherry pie but has all the flavor with the flaky nuttiness of an almond croissant. It’s delicious, beautiful, rustic, and elegant. I use flaky puff pastry to hold a homemade almond paste, known as almond frangipane, and a sweet cherry pie filling. It’s absolutely heavenly!

I use the almond frangipane in the galette and spread it over the crust before sprinkling the sliced almonds. It elevates the crust, making it crispy, sweet, and perfect. The sliced almonds get crunchy and toasty, and the cherries become sweet and tender in a lovely, juicy sauce. You’ll be able to serve it at even the fanciest summer parties!

Why will we want this all year?

Crispy, flaky

Nutty, buttery,

Sweet puff pastry

Toasted almonds,

Sticky, sweet,

Almond paste, and

Gooey, juicy,

Sweet, homemade

Cherry pie filling.

What is needed for the galette crust?

Puff pastry sheet -I love getting puff pastry from restaurant supply stores because they are large 12 oz sheets. If you don’t have that, just pinch two store-bought sheets together and roll them out as directed.

Sliced almonds -the added toasted crunch takes the crust to another level.

What are the ingredients for the frangipane?

Unsalted butter -melted to help all the other ingredients blend together easily.

Granulated sugar -to sweeten the almond paste for desserts.

Eggs at room temperature -to keep from seizing the melted butter.

Pure almond extract -be sure to use pure extracts because the artificial ones don’t taste good.

Pure vanilla extract –adds a wonderful caramel flavor that compliments the almond perfectly.

Almond flour -I buy this in the baking aisle of my supermarket or at Costco. When I have a lot, I freeze it to ensure freshness and thaw it the night before or leave it on the counter for a couple of hours before I start cooking.

Zest of an orange –or lemon, if you prefer. Both work, but I like the sweetness the orange adds.

What do I need for the cherry filling?

Pitted cherries – Fresh cherries work best in this galette, but I always end up making it with frozen. They are already pitted, and that saves a lot of time. Keep in mind that frozen cherries release more juices, so the galette will have more cherry sauce. I don’t mind it and actually enjoy the flavor. If you prefer a thicker cherry filling, add a half tablespoon of cornstarch to the filling ingredients before baking.

Granulated sugar -sweetens the cherry filling without the sandiness of granulated sugar.

Cornstarch -this helps thicken the juices the cherries release while cooking.

Orange juice -or lemon juice, if you used the lemon zest in the frangipane.

Vanilla extract -to round out all the flavors of the cherry filling.

How do I make the frangipane?

Whisk the butter, sugar, eggs, vanilla, and almond extract together in a large mixing bowl until smooth. Zest the citrus into the almond flour and add it to the butter mixture. Mix together until smooth and set aside.

How do I make the cherry filling?

Combine all the cherry filling ingredients in a large bowl until the cherries are coated.

How do I assemble a galette?

Roll the puff pastry on a lightly floured surface about 2 inches all around. Using a 10-inch round pan, press it into the center of the pastry to mark it. Then, transfer the puff pastry to a baking tray lined with parchment paper. Spread a very thin layer of the almond frangipane onto the center circle and around the pastry, and pile the cherry filling on top of the almond frangipane in the circle area.

How do I create the crust?

Fold the edges of the pastry to cover the edges of the filling slightly, and spread a thick layer of almond frangipane all over the puff pastry border. Sprinkle almonds all around the crust.

Can I put it in the oven right away?

Chill the galette in the freezer for 15-20 minutes while the oven preheats to 375 °F, 190 °C. Then, bake the galette on the center rack of the preheated oven for 45-55 minutes.

How do I serve a cherry and almond galette?

Allow the galette to cool to room temperature. My favorite way to serve this is topped with ice cream. It tastes delicious as is, but if you add a scoop of vanilla ice cream, it melts and creates a little sauce. So, so good. Enjoy! Kali Orexi!

Can I make a galette ahead of time?

The galette can be assembled and chilled in the freezer until frozen solid. Then, wrap it in plastic wrap so that it doesn’t absorb freezer odors. It will keep fresh frozen for up to 2 months. Bake from frozen and for an additional 10 minutes to enjoy!

What can I make with the leftover almond frangipane?

Try not to eat it off a spoon, and save leftovers for Almond Croissant Puff Pastries, Phyllo & Almond Flutes known as Greek flogeress,  Easy Puff Pastry Danishes, and Pear Frangipane Puff Pastry Tart. It would also be delicious smeared on Almond Anise (paximadakia) Biscotti, Orange & Almond Olive Oil Biscotti, or Tsoureki French Toast.

Watch the Video: