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Cherry & Almond Galette
Updated: Jul 1
Sweet, fruit filling in a short, buttery pastry crust. Perfect to celebrate British cherry season.
This rustic dessert makes an elegant dessert which is really easy to make.
CHERRY SEASON
When cherries are in season they are so perfect to use in desserts as they are naturally really sweet and don't need much (if any) added sugars.
Example, this galette. It is all about the sweet, juicy cherries. Encased in a rich, buttery and crumbly pastry... it is simply delicious!
WHAT IS A GALETTE?
A galette refers to a pastry with either a sweet or savoury filling. The edges of the pastry dough are folded all around the filling to help keep the filling inside.
Does the pastry need to be perfectly round?
No. In fact, I think the more rustic, the better it looks.
The ground almonds help soak up some of the juices, so the base of the pastry doesn't get too soggy.
A bit of corn starch is also added to the cherry mixture which helps the cherry juices to thicken a bit.
SERVING SUGGESTIONS
Serve with a generous scoop of vanilla ice cream, vegan whipped cream or a good drizzle of vegan vanilla custard.
It is especially good if the galette is still slightly warm and the melted ice cream or custard seeps in between the filling.
HOW TO MAKE THE GALETTE
It is really ease, simply...
make the dough and shape into a ball.
Wrap the dough in cling film and let it rest in a fridge for a bit.
On a lightly flour dusted surface roll out the dough into a rough circle or oval shape.
Add the filling in the centre of the dough, but keep about a 3 - 5cm of the edge free.
Fold the edges of the dough over the filling to securely hold the filling in place.
Sprinkle the dough edges with sugar (optional)
Bake in the oven until golden.
Serve with your favourite topping.
Simple. Easy. Delicious!
OTHER RECIPES TO TRY
OTHER CHERRY RECIPES
CHERRY & ALMOND GALETTE
Sweet, fruit filling in a short, buttery pastry crust. Perfect to celebrate British cherry season.
Serves: 6 - 8
Time: 1 hour, plus resting time
INGREDIENTS
120g all purpose flour
a good pinch of salt
85g cold vegan butter, cubed
1 tbsp powdered sugar
2 - 4 ice cold water
300g fresh cherries, pitted and cut into quarters or halves
1/2 tbsp brown cane sugar, plus more for sprinkling (optional)
1/2 tbsp corn starch
1 - 2 tbsp ground almonds
lime zest (optional)
1 tbsp flaked almonds
TO SERVE (optional)
Vegan custard, vanilla ice cream or vegan cream
INSTRUCTIONS
Preheat the oven to 200 C degrees and line a large baking tray
Mix the berries, corn starch and sugar in a small bowl and set aside.
Mix the flour, powdered sugar and salt in a large mixing bowl. Add the butter and cut the butter into the flour with a fork until it's all combined. You can use your fingers for this step to mix the butter and the flour*, but the goal is to keep the butter as cold as possible so that it stays "solid" and doesn't melt during the mixing process.
Next, add ice cold water one tablespoon at a time and mix into a pliable dough. Only add as much water as needed.
Roll into a ball, wrap in cling film and let it rest in the fridge for about 30 minutes to cool. This step is optional but highly recommended, especially if you are making this on a warm day.
Once ready, transfer the dough to a lightly floured surface and roll into a rough circle, using a rolling pin. Make sure to not touch the dough to much with your hands as that might soften the dough and will make it sticky.
Transfer the rolled dough carefully onto the prepared baking tray.
Sprinkle the dough with ground almonds and spoon the cherry mixture in the centre of the dough. Spread them out evenly, but keep about 3 cm from the edge free.
Fold the dough edges up and over the berries. Overlap the edges to make sure the juices will not seep out during the baking.
Brush the pie edges with a tiny bit of water or almond milk and sprinkle with a bit of sugar
Bake for about 25 - 30 min or until the edges are golden.
Remove from the oven and let sit for a few minutes before serving.
Finish with a few flaked almonds and lime zest (optional)
It's best served while it's still warm, with ice cream, coconut cream or custard!
NOTES
*The trick is to gently rub the flour and butter between your index finger, middle finger and your thumb, to break up any large chunks. Keep it light and don't overwork the mixture.
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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