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Perfect Cherry Almond Galette with Vanilla Bean Cream

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A flaky, buttery galette crust filled with tart cherries and almond flavor, topped with a silky vanilla bean cream. This easy homemade dessert balances nutty richness and fresh fruit for a comforting treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • ½ cup almond flour (50 g)
  • ½ cup unsalted butter (115 g), cold and cubed
  • 2 tbsp granulated sugar (for crust)
  • ¼ tsp salt
  • 4–6 tbsp ice water, chilled
  • 3 cups fresh or frozen cherries, pitted (450 g)
  • ½ cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • ½ tsp almond extract
  • ¼ cup slivered almonds (30 g)
  • 1 cup heavy cream (240 ml), chilled
  • 2 tbsp granulated sugar (for cream)
  • 1 vanilla bean pod, seeded (or 1 tsp pure vanilla extract)
  • Optional: 2 tbsp cream cheese, softened

Instructions

  1. Prepare the Galette Dough: In a large bowl or food processor, combine 1 ½ cups all-purpose flour, ½ cup almond flour, 2 tbsp sugar, and ¼ tsp salt. Add ½ cup cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add 4-6 tbsp ice water, one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Make the Cherry Almond Filling: In a medium bowl, toss 3 cups pitted cherries with ½ cup sugar, 1 tbsp cornstarch, ½ tsp almond extract, and ¼ cup slivered almonds. Set aside to macerate while dough chills.
  3. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick. Transfer to a parchment-lined baking sheet.
  4. Assemble the Galette: Spoon cherry filling onto center of dough, leaving a 2-inch (5 cm) border. Fold edges up over filling, pleating as needed to create rustic rim. Brush crust with beaten egg or milk for golden finish.
  5. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbly. Watch after 35 minutes to prevent over-browning; tent with foil if edges brown too quickly.
  6. Prepare the Vanilla Bean Cream: Split vanilla bean pod lengthwise and scrape seeds into chilled bowl. Add 1 cup heavy cream and 2 tbsp sugar, whip until soft peaks form. For richer texture, fold in 2 tbsp softened cream cheese until smooth.
  7. Cool and Serve: Let galette cool at least 15 minutes to set filling. Serve slices topped with a generous dollop of vanilla bean cream.

Notes

If dough is too sticky, chill for another 10 minutes before rolling. Vanilla bean cream can be made ahead and refrigerated; whip again before serving. Baking on a lower rack helps cook bottom crust evenly. Use frozen cherries thawed and drained to avoid soggy crust. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use coconut cream whipped with vanilla instead of heavy cream.

Nutrition

Keywords: cherry galette, almond galette, vanilla bean cream, easy dessert, fruit tart, homemade galette, flaky crust, almond flour, cherry dessert

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