- Galette Crust:
- ¼ cup sour cream
- 2 tablespoons water, or more as needed
- 1 tablespoon lemon juice
- 1¼ cups all-purpose flour
- ¼ cup almond meal
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 stick cold unsalted butter, cut into cubes
- Cherry-Almond Filling:
- 1 pound cherries, pitted and halved
- ½ (packed) cup brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- pinch ground black pepper
- 1 large egg, lightly beaten
- ¼ cup slivered almonds, or to taste
- 1 teaspoons raw turbinado sugar, or to taste
- Whisk sour cream, water, and lemon juice together in a bowl.
- Mix all-purpose flour, almond meal, sugar, and salt together in a separate bowl. Work the butter cubes into the flour with your hands until the mixture starts to become sandy and the butter pieces are between the size of a lentil and of half a walnut. Make sure that you don’t allow the butter to become too warm. Pour the wet ingredients into the flour mixture and mix together gently with a spatula. If the dough does not come together when you squeeze a handful, add 1 tablespoon water at a time until it does.
- Pat dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Allow dough to sit at room temperature until more pliable, 10 to 15 minutes.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll dough out on a floured surface to approximately ¼-inch thick. Cut 5-inch circles from the dough; arrange on prepared baking sheet.
- Mix cherries, brown sugar, cornstarch, cloves, cinnamon, nutmeg, salt, and black pepper together in a bowl. Spoon approximately ⅓ cup of the cherry mixture into the center of each dough disc. Fold the edges up and over the filling, crimping the edges so the galettes do not lose shape in the oven.
- Brush egg onto the crust edges. Sprinkle slivered almonds and turbinado sugar over the galettes.
- Bake in preheated oven until the edges have become golden brown and the center is juicy and bubbling, 20 to 25 minutes. Transfer to a wire pastry rack to cool.
Greek-style yogurt can replace the sour cream, if you prefer. You can also make the galette with your favorite stone fruit, such as peaches, plums, nectarines or apricots—or even mix and match! Swap the almonds for chopped hazelnuts or pecans for another variation.
What others are saying
Sam Dalton says:
My wife and I love these. The cherry and almond filling is so rich and delicious. The cloves, cinnamon, and nutmeg is the perfect spice trio.
Greg Jones says:
We used the Greek yogurt instead of sour cream for the galette crust and it turned out great. Really loved the cherry almond filling, it was perfect for my sweet tooth. Probably going to make these again for Valentine's Day.
Jessica Scott says:
The galette crust was easily my favorite part of this dish. It was very tender and flaky, just how I like it. The cherry almond filling was also one of kind. Delicious.