Cherries and almonds are delicious combinations to eat.
The cherries in this galette are not pitted. This is a French technique that brings out that almond flavor in the cherries. I would highly recommend keeping the pits because it enhances the flavor of this galette. I love every form of galettes, sweet or savory so feel free to change the filing up.
Cherry Galette with Almond Cream
Serving Size: 1 Galette
Total Time: 1 hour and 30 minutes
Source: Recipe adapted from Smitten Kitchen cookbook
Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons granulated sugar
8 tablespoons cold unsalted butter, cut into pieces
1/4 cup plain yogurt or sour cream
3 to 4 tablespoons cold water
Filling:
1/3 cup sliced, slivered, or coarsely chopped almonds
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties
Topping:
1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar
Confectioners sugar, for dusting
Ice cream and/or toasted slivered almonds, to top
Step 1: To make the pastry: Mix the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Pour sour cream or yogurt and 3 tablespoons of water over the mixture and stir it together to combine. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill the dough in the fridge until firm, 1 to 2 hours.
Step 2: To make the filling, finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.
Step 3: Prepare the galette, preheat the oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture, and sprinkle with coarse sugar.
Step 4: Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning. Cool, and serve with dusted powdered sugar, ice cream, and toasted slivered almonds.
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