Cherry Almond Galette








Slightly adapted from Sara Forte at Sprouted Kitchen,  I could imagine this being equally delicious served with some crème fraiche infused with vanilla and almond extracts and gingerly sweetened with some clover honey.

  • 110 grams / 3/4 cup unbleached all purpose flour
  • 70 grams / 1/2 cup spelt flour
  • 1 tablespoon unrefined cane sugar
  • heaping 1/2 teaspoon kosher salt
  • 120 grams / 8 tablespoons cold, unsalted butter
  • 2 teaspoons lemon juice
  • 2 tablespoons plain yoghurt
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons ice water
  • 520 grams /  about 3 cups pitted cherries
  • pinch of salt
  • 1 tablespoon lemon juice
  • 2 teaspoons unbleached all purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 75 grams / 1/3 cup unrefined cane sugar
  • 1 egg
  • turbinado sugar, optional
  • 150 grams / 1 cup toasted almonds, chopped
  • vanilla ice cream, to serve

To make the crust:

In a chilled bowl, combine the flours, salt, and sugar.  Place in the freezer to sit while you prepare the other ingredients.  In a small ramekin, combine the lemon juice, yoghurt, almond extract, and ice water.  Place this in the freezer as well.  Pull out the flour mixture and cut in the butter using a pastry cutter or a couple of knives until the mixture resembles fine crumbs.  Pour in the yoghurt water and mix until just combined, using a wooden spoon or your hands, being careful not to over mix.  Pat the dough into a disk and place it in a clean bowl.  Cover with plastic wrap and chill for at least one hour or overnight.

To make the filling:

Pit the cherries by using a cherry pitter or slicing them open with a knife like you would a peach.  If you use a cherry pitter, slice the cherries in half afterwards.  Add in the sugar, salt, lemon juice, flour, and nutmeg and toss to combine.  Let the cherries sit for a few minutes to juice up.

To assemble:

When ready to bake, preheat the oven to 400 degrees F with the rack in the middle of the oven.  Line a baking sheet with parchment paper and set aside.

Lightly flour your countertop and a rolling pin.  Place the disk of dough on the counter and roll out to a rough circle with a diameter of about 12 inches.  Transfer the circle to the baking sheet.  Dump the cherry filling in the center of the dough and spread out, being sure to allow a 2 inch edge free from the cherries.  Gently fold the dough inwards, creasing it.  Don’t be afraid to pull it a bit tight, it will spread out a bit while it bakes.

Brush the galette with the egg and sprinkle liberally with the turbinado sugar, if you’re using it.  Place in the oven and bake for 40-45 minutes, or until the crust has developed a rich, golden hue.  Transfer the baked galette on the parchment paper onto a wire rack to cool for at least 15 minutes before slicing.  When ready to serve, serve each slice with a scoop of vanilla ice cream and a generous sprinkling of the chopped almonds.

Serves 6


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