Cherry Almond Galette Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the crust.

Ice water: Helps bring the dough together without making it too sticky.

Cherries: The star of the filling, providing sweet and tart flavors.

Granulated sugar: Sweetens the filling and helps to create a syrupy consistency.

Cornstarch: Thickens the cherry filling, preventing it from becoming too runny.

Almond extract: Adds a nutty aroma and enhances the flavor of the cherries.

Egg: Used for the egg wash to give the crust a golden, glossy finish.

Sliced almonds: Sprinkled on the crust for added texture and flavor.

When making the dough for the galette, ensure that the butter remains cold throughout the process. This can be achieved by chilling the butter in the freezer for a few minutes before cutting it into cubes. Cold butter helps create a flaky and tender crust. Additionally, avoid overworking the dough when adding the ice water; mix just until it comes together to prevent a tough crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture, with a slight coconut flavor.

• ice water - Substitute with cold milk: Cold milk can add a bit of richness to the dough.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative.

• granulated sugar - Substitute with honey: Honey can add a different sweetness and a bit of moisture, though it will slightly alter the flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to thicken the fruit filling.

• almond extract - Substitute with vanilla extract: Vanilla extract provides a different but complementary flavor to the cherries.

• egg - Substitute with milk: Brushing with milk can give a similar golden finish to the crust.

• sliced almonds - Substitute with chopped pecans: Chopped pecans offer a different nutty flavor and texture.

• Allow the galette to cool completely at room temperature. This ensures that the crust remains crisp and the filling sets properly.

• For short-term storage, wrap the galette tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. This helps maintain the flavor and texture of the cherry and almond filling.

• To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet and warm it for about 10-15 minutes. This will revive the crust and make the filling luscious again.

• For longer storage, you can freeze the galette. First, place it on a baking sheet and freeze until solid. This prevents the galette from sticking to the wrapping.

• Once frozen, wrap the galette tightly in plastic wrap and then in aluminum foil. This double-layer protection helps prevent freezer burn and preserves the flavors.

• Label the wrapped galette with the date. It can be stored in the freezer for up to 2 months. This way, you can enjoy a delightful dessert whenever you crave it.

• To thaw, transfer the galette to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the thawed galette in a preheated oven at 350°F (175°C) for about 15-20 minutes. This will ensure the crust is crisp and the filling is warmed through.

• For an extra touch, sprinkle some fresh sliced almonds on top before reheating. This adds a delightful crunch and enhances the nutty flavor.

• Serve the galette with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. The combination of warm cherries and creamy toppings is simply irresistible.

• Preheat your oven to 350°F (175°C). Place the cherry almond galette on a baking sheet lined with parchment paper. Heat for 10-15 minutes, or until the crust is crisp and the cherry filling is warmed through.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the galette on the rack or a small baking sheet. Heat for 8-10 minutes, checking frequently to avoid over-browning.

• If you're in a rush, the microwave can be used, though it may soften the crust. Place a slice of the galette on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 30-45 seconds, or until warmed through.

• For an extra crispy crust, use a skillet. Heat a non-stick skillet over medium-low heat. Place the galette slice in the skillet and cover with a lid. Heat for 5-7 minutes, checking occasionally to ensure the crust doesn't burn.

• If you have an air fryer, preheat it to 350°F (175°C). Place the galette slice in the basket and heat for 5-7 minutes, or until the crust is crispy and the filling is warm.

• Oven: Preheats to the required temperature of 400°F (200°C) for baking the galette.

• Baking sheet: Holds the galette while it bakes in the oven.

• Parchment paper: Lines the baking sheet to prevent the galette from sticking and makes for easy cleanup.

• Mixing bowl: Used to combine the flour and cold butter, and later to mix the cherry filling.

• Pastry cutter: Helps to cut the cold butter into the flour until the mixture resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough disk before refrigerating it.

• Rolling pin: Rolls out the dough into a 12-inch circle.

• Measuring cups: Measures the flour, sugar, and cherries accurately.

• Measuring spoons: Measures the cornstarch and almond extract accurately.

• Knife: Pits the cherries if they are not already pitted.

• Spatula: Transfers the rolled-out dough to the prepared baking sheet.

• Brush: Applies the beaten egg wash to the dough.

• Cooling rack: Allows the galette to cool evenly after baking.

Prepare the filling ahead: Mix the cherries, sugar, cornstarch, and almond extract the night before and refrigerate.

Use a food processor: Quickly combine the flour and butter using a food processor instead of a pastry cutter.

Pre-chill the dough: Make the dough in advance and keep it in the freezer. Thaw it in the fridge the night before baking.

Ready-made crust: Use a store-bought pie crust to save time on dough preparation.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to save time.