Fresh Cherry Galette With Almond Crust
There's something about a cherry galette that feels a little fancy without requiring much effort. Made with fresh, juicy cherries and a buttery, flaky crust, this rustic dessert comes together much easier than a traditional pie. It's one of my favorite summer desserts because it highlights fresh cherries while looking like it came straight from a bakery.
Servings: 6 servings
Ingredients
- 3 cups fresh cherries, pitted and halved (about 1.5 pounds)
- 2 tablespoons granulated sugar
- 1 tablespoon all purpose flour + extra for rolling
- 1 tablespoon lemon juice
- 1 store bought or homemade pie crust, at room temperature
- 1 egg
- 1 tablespoon water
- 2 teaspoons turbinado sugar, optional (can substitute with granulated sugar)
- 1 tablespoon sliced almonds (optional)
Instructions
- Wash, pit and cut the cherries into halves. (Wear gloves or expect your fingers to be stained!)
- Place the cherries in a large mixing bowl. Sprinkle with sugar, flour and lemon juice.
- Preheat oven to 375℉.
- On a sheet of parchment paper, roll out the pie crust into a 12-inch circle, about ⅛-inch thick. Spoon the cherries into the center, leaving about a 2-inch border around the edges. The filling will be slightly mounded in the center.
- Fold the edges of the dough toward the center, overlapping slightly as needed, to form a rustic crust around the cherry filling, leaving the middle exposed.
- Beat the egg and water and use this egg wash to brush over the edges of the crust. Sprinkle with turbinado sugar (or granulated) and sprinkle with almonds if desired.
- Carefully place the galette onto a rimmed baking sheet. Bake in preheated oven for 45 minutes or until the cherries are soft and the crust is golden. Cool for a few minutes and serve with vanilla ice cream.