Easy Fresh Cherry Galette Recipe with Almond Crust Perfect for Summer

The other evening, I found myself alone in the kitchen just as the sun was dipping low—casting that soft golden light that turns everything warm and inviting. I had a bag of fresh cherries sitting on the counter, their bright ruby skins almost glowing in the fading light. Honestly, I wasn’t planning to bake anything fancy. I just wanted something simple, something that felt like summer wrapped up in a bite. So, I grabbed a handful of pantry staples and started winging it.

At first, I was skeptical—could a rustic, free-form tart with an almond twist really turn out well if I just threw it together without fuss? But as the nutty aroma of toasted almond flour blended with the sweet cherry filling filled the air, I realized this easy fresh cherry galette with almond crust was something special. It’s that kind of recipe that sneaks up on you—no perfect symmetry, no fancy molds—just a warm, flaky crust hugging juicy cherries, with a subtle crunch and depth from almonds you wouldn’t expect.

What stuck with me was how this galette felt like a quiet celebration. No stress, no rush—just a moment to slow down and enjoy the simple pleasures. It’s become my go-to for those late afternoons when all I want is something a bit sweet, a bit comforting, yet fresh and light enough for summer. That quiet, nutty crust paired with the juicy pop of cherries? It’s honestly the kind of dessert that makes you want to savor every bite, maybe with a cup of tea or a glass of chilled white wine, and just be present.

So, here’s the recipe that came from a spontaneous kitchen experiment but quickly became a summer favorite. It’s straightforward, forgiving, and packed with flavor—you know, the kind you don’t have to feel guilty about indulging in (too much). Give it a try; I think you’ll find it quietly irresistible, just like I did.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 45 minutes, perfect for busy summer afternoons or last-minute dessert ideas.
• Simple Ingredients: Uses pantry staples and fresh cherries, no fancy or hard-to-find items needed.
• Perfect for Summer: Showcases fresh cherries at their peak, making it ideal for warm-weather gatherings or casual dinners.
• Crowd-Pleaser: Loved by kids and adults alike, with a balance of sweet and nutty flavors that rarely disappoints.
• Unbelievably Delicious: The almond crust adds a tender, crumbly texture with a subtle nutty depth that complements the tart cherries beautifully.

This recipe stands out because of its almond crust—lightly sweetened and nutty, it’s a twist on classic galette dough that makes every bite a little more special. Plus, it’s forgiving enough for beginners but satisfying enough for seasoned bakers who appreciate a rustic, flaky finish. It’s not just another cherry tart; it’s the cherry galette you’ll want to make again and again, especially when summer’s bounty is calling.

Honestly, it’s the kind of recipe that feels like a warm hug on a plate—comfort food done right, with a fresh, seasonal touch.

What Ingredients You Will Need

This easy fresh cherry galette recipe uses simple, wholesome ingredients to create a nutty, flaky crust paired with a juicy, sweet-tart cherry filling. Most ingredients are pantry staples, making it a breeze to pull together without extra trips to the store.

• For the almond crust:
  • 1 cup (120g) all-purpose flour (I prefer King Arthur for consistent texture)
  • 1/2 cup (50g) almond flour (look for finely ground, blanched almond flour for the best crumb)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into small cubes (Kept in the fridge until ready to use)
  • 1 large egg yolk (for richness and binding)
  • 2-3 tablespoons ice water (adjust as needed for dough consistency)
• For the cherry filling:
  • 3 cups (about 450g) fresh cherries, pitted and halved (sweet-tart Bing cherries work beautifully)
  • 1/4 cup (50g) granulated sugar (adjust based on cherry sweetness)
  • 1 tablespoon cornstarch (helps thicken the juicy filling)
  • 1 teaspoon fresh lemon juice (brightens the flavor)
  • 1/2 teaspoon vanilla extract (adds subtle warmth)
• For assembly:
  • 1 egg, beaten (for egg wash to give crust a golden finish)
  • Sliced almonds (optional, for sprinkling on top for extra crunch)
  • Coarse sugar (optional, for sprinkling on crust edges for sparkle and texture)

Substitution tips: Use gluten-free flour blend instead of all-purpose for a gluten-free crust. Swap almond flour with finely ground hazelnuts if you want a different nutty note. If you don’t have fresh cherries, frozen (thawed and drained) works fine—just reduce sugar slightly.

Equipment Needed

• Mixing bowls – A large bowl for dough and another for the cherry filling.
• Pastry cutter or food processor – Helpful for cutting butter into flour; you can also use two forks if needed.
• Rolling pin – For rolling out the crust evenly. A silicone mat or parchment paper underneath helps prevent sticking.
• Baking sheet or oven-safe tray – To bake the galette on; lined with parchment paper for easy cleanup.
• Measuring cups and spoons – Accurate measuring ensures balanced dough and filling.
• Small bowl and brush – For egg wash application to get that golden crust.
• Cooling rack – To let the galette cool properly without sogginess.

If you don’t have a pastry cutter, no worries—cold butter cut into small cubes and a couple of forks can do the trick with a bit of elbow grease. I’ve found rolling on parchment paper makes cleanup a breeze, and you won’t need extra flour that way, keeping the crust tender. A stand mixer with a paddle attachment can speed up dough mixing but isn’t necessary.

Preparation Method

1. Make the almond crust dough: In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining. (This texture is key for a flaky crust.)
2. Add egg yolk and water: Mix in the egg yolk, then add 2 tablespoons of ice water. Stir gently with a fork, adding up to 1 tablespoon more water if the dough feels too dry. You’re aiming for a slightly crumbly but cohesive dough that holds together when pressed. Avoid overworking it.
3. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This rest helps the butter firm up again and the flours hydrate, making it easier to roll out.
4. Prepare the cherry filling: While the dough chills, place the pitted cherries in a bowl. Add 1/4 cup sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Toss gently to combine and set aside. The cornstarch will absorb excess juice as the cherries bake.
5. Roll out the dough: On a lightly floured surface or parchment paper, roll out the dough into a rough 12-inch (30 cm) circle, about 1/8-inch (3 mm) thick. Don’t worry about it being perfectly round; rustic edges are part of the charm.
6. Assemble the galette: Transfer the dough to a parchment-lined baking sheet. Spoon the cherry filling into the center, leaving about a 2-inch (5 cm) border all around. Fold the edges of the dough up over the cherries, pleating as needed to create a rustic border.
7. Brush and sprinkle: Lightly brush the exposed crust with the beaten egg for a golden finish. Sprinkle sliced almonds over the cherries and coarse sugar on the crust edges if using.
8. Bake: Place the galette in a preheated oven at 375°F (190°C) for 35-40 minutes. The crust should be golden and crisp, and the cherry filling bubbling. (Keep an eye toward the end to prevent over-browning.)
9. Cool and serve: Allow the galette to cool on a wire rack for at least 15 minutes before slicing. This resting helps the filling set and prevents it from running everywhere.

Pro tip: If the crust edges brown too quickly, tent loosely with foil halfway through baking. Also, using fresh, ripe cherries makes a noticeable difference in flavor and texture—trust me on that one.

Cooking Tips & Techniques

• Keep ingredients cold: Cold butter and chilled dough are your best friends for a tender, flaky almond crust. Warm butter will make the dough greasy and tough.
• Don’t overwork the dough: Mix until just combined. Over-kneading develops gluten and results in a dense crust, which you don’t want here.
• Use fresh cherries when possible: Their natural sweetness and juiciness shine in this recipe. If frozen cherries are your only option, thaw and drain them well to avoid a soggy crust.
• Watch the crust during baking: Almond flour browns faster than regular flour. If you notice the edges darkening too soon, cover them with foil to prevent burning.
• Rolling tips: Roll the dough evenly for consistent thickness. Using parchment paper or a silicone mat helps prevent sticking without adding excess flour.
• Let it cool before slicing: I’ve learned the hard way that slicing too soon causes the filling to spill out. Patience pays off here.

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour with a gluten-free blend; make sure it contains xanthan gum for structure. The almond flour adds natural moisture, so the dough stays tender.
• Vegan Adaptation: Replace butter with coconut oil (solid but soft) and use a flax egg instead of the egg yolk and egg wash. The crust will have a slightly different texture but still delicious.
• Seasonal Fruit Twist: Try swapping cherries for fresh peaches, berries, or plums when cherries aren’t in season. Adjust sugar depending on the fruit’s sweetness.
• Flavor Boost: Add a pinch of cinnamon or almond extract to the filling for extra warmth and aroma.
• Personal Variation: One time, I added a handful of chopped dark chocolate chunks over the cherry filling before folding the crust. It was an unexpected hit—melty, slightly bitter chocolate against tart cherries is a magical combo.

Serving & Storage Suggestions

This easy fresh cherry galette is best served slightly warm or at room temperature. The crust has that flaky, tender texture and the cherries are juicy but set. I like to enjoy it with a dollop of whipped cream, a scoop of vanilla ice cream, or even just a sprinkle of powdered sugar.

It pairs beautifully with a light summer white wine like a Riesling or a crisp sparkling water with lemon for a non-alcoholic option. For brunch, serve alongside coffee or a fresh fruit salad.

To store, keep any leftovers covered loosely with plastic wrap or in an airtight container in the refrigerator for up to 2 days. You can reheat slices in a 325°F (160°C) oven for 10-12 minutes to refresh the crust’s crispness. For longer storage, wrap tightly and freeze for up to one month; thaw overnight in the fridge and reheat as above.

Over time, the galette’s flavors meld beautifully—the almond crust softens just a touch, and the cherry filling becomes richer, perfect for enjoying the next day.

Nutritional Information & Benefits

Per serving (based on 8 servings), this cherry galette contains approximately 280 calories, 15 grams of fat, 32 grams of carbohydrates, and 4 grams of protein. The almond flour provides healthy monounsaturated fats and vitamin E, which are great for skin and heart health.

Cherries are rich in antioxidants, vitamins C and A, and have anti-inflammatory properties. Using fresh fruit means you’re getting natural sweetness and fiber, making it a better treat choice than processed desserts.

This recipe is naturally gluten-free if you swap the all-purpose flour, and it can be adapted for vegan diets. It’s a moderate indulgence that fits nicely into balanced eating, especially when enjoyed in reasonable portions.

Conclusion

This easy fresh cherry galette with almond crust is one of those recipes you’ll find yourself coming back to time and again. It’s simple, forgiving, and bursting with summer flavor in every bite. Whether you’re baking for yourself, family, or guests, it’s a sweet treat that feels special without the fuss.

Feel free to tweak the filling or crust to your liking—add spices, swap fruits, or try different nuts. That’s part of the fun! What matters most is the joy in crafting something homemade that’s both comforting and fresh.

Honestly, this recipe has become a little ritual for me—a way to slow down and savor the season. I hope it finds a special place in your kitchen too.

Don’t hesitate to share your versions or questions—I’d love to hear how your galette turns out!

Frequently Asked Questions

Can I use frozen cherries for this galette?

Yes, but be sure to thaw and drain them well to prevent excess moisture that can make the crust soggy. You might want to reduce the sugar slightly as frozen cherries can be sweeter.

How do I prevent the almond crust from burning?

Almond flour browns faster than regular flour, so if the edges start to darken too much before the filling is done, cover the crust edges loosely with foil for the remainder of baking.

Is it possible to make this recipe vegan?

Absolutely! Substitute the butter with solid coconut oil and replace the egg yolk and egg wash with a flax egg and a little non-dairy milk for brushing.

Can I prepare the dough in advance?

Yes, you can make the dough up to 2 days ahead. Keep it wrapped tightly in the fridge. Let it sit at room temperature for a few minutes before rolling out.

What’s the best way to store leftover galette?

Store leftovers covered at room temperature for a day or in the fridge for up to 2 days. Reheat in a low oven to keep the crust crisp. You can also freeze for up to a month.

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