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Perfect Sour Cherry Galette Recipe with Creamy Almond Filling

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A rustic yet elegant galette featuring tart sour cherries paired with a luscious almond cream filling wrapped in a flaky, buttery crust. Perfect for summer gatherings and easy to prepare.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons (45-60ml) ice water
  • 1/2 cup (50g) almond flour
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 cups (300g) sour cherries, pitted
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons flaked almonds

Instructions

  1. Make the Galette Dough: In a large bowl or food processor, combine 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits. Slowly add 3 to 4 tablespoons ice water, 1 tablespoon at a time, until dough just starts to come together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Filling: Beat together 4 ounces softened cream cheese, 1/2 cup almond flour, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth and creamy. Set aside.
  3. Prepare the Cherry Topping: Toss 2 cups pitted sour cherries with 1/4 cup sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Let sit while rolling out dough.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond filling evenly over dough, leaving a 2-inch border. Spoon cherry mixture over almond cream evenly without piling too high.
  6. Fold the Edges: Fold edges of dough over cherries, pleating to create a rustic border. Brush exposed dough with egg wash and sprinkle flaked almonds on crust edges.
  7. Bake: Bake at 375°F (190°C) for 35-40 minutes until crust is golden and cherry filling bubbly. Cover edges with foil if browning too quickly.
  8. Cool and Serve: Let galette cool at least 15 minutes before slicing to allow filling to set.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overwork dough to avoid toughness. Adjust sugar in cherry topping based on tartness. Chill dough for at least 30 minutes before rolling. Cover crust edges with foil if browning too fast. Use frozen cherries thawed and drained to avoid soggy crust. Dough can be made up to 2 days ahead. Vegan and gluten-free substitutions available.

Nutrition

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

Find it online: https://lenatable.com/perfect-sour-cherry-galette-recipe-with-creamy-almond-filling-easy-step-by-step-guide/