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This Cherry Almond Galette is a gorgeous way to show off your favorite summer fruit! A rustic, flaky, sugar-kissed almond pastry, brimming with balsamic glazed cherries…a scoop of ice cream is all you need for a perfect dessert!
I told you I was having a very cherry love affair(y.)
I adore pie.
What I don’t care for is crust. Now please don’t get me wrong – I love to eat it. Buttery, flakey, crispy. It’s actually my favorite part of a pie. Matter of fact, I will sneak other people’s crust off their plate when they’re not looking (Fair warning.)
I’m just not that big a fan of making it. Rolling it out. Shaping it. Crimping it. Making it look pretty.
You know…the work.
But I’m also a snob, and will only use store-bought dough as a last resort.
This is why I’m such a fan of galettes. It’s a mess (kind of like my brain,) but it’s just as delicious as any pie.
Maybe even more so, since there’s more crust to enjoy.
For the last couple of Thanksgivings, I’ve sucked it up and endured my dislike of dough manipulation, and whipped up tasty pumpkin pies for dessert. But, I’ve also made sure to introduce a new galette every year, in hopes that I can sway everyone towards requesting them more than a traditional pie comp.
So far, it’s worked to my advantage. I still can’t shake the off the pumpkin pie, though.
If only there was a galette for that.
Let’s not get ahead of ourselves. As far as this baby goes, it’s all things cherries and summer and sweet-tart balsamic goodness.
Before you ask – yes, it’s still delicious without the balsamic glaze. Leave it out if you must, but believe me when I tell you that you’ll be completely missing out on what makes this my current favorite dessert.
When you cut into the galette, there’s a bit of ooze that comes with each slice that is perfect for mixing in with your scoop of vanilla ice cream. It’s so different, and it’s so much better than hot fudge or strawberry sauce (two of my go-to’s) this time of year.
Just…don’t knock it til you try it, k?
Balsamic-Roasted Cherry Almond Galette
This Cherry Almond Galette is a gorgeous way to show off your favorite summer fruit! A rustic, flaky, sugar-kissed almond pastry, brimming with balsamic glazed cherries...a scoop of ice cream is all you need for a perfect dessert!
- 1 cups all-purpose flour
- 1/4 cup almond flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon sea salt
- 1/2 cup 1 stick1 unsalted butter, chilled
- 1/4 cup ice water
- 4 cups 1 pound cherries
- 1/4 cup brown sugar
- 2 tablespoons almond flour
- 1/2 teaspoon sea salt
- 1 tablespoon balsamic glaze
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 egg
- Turbinado sugar for garnish
- In a food processor, combine flours, sugar, and salt; pulse to combine. Cut the butter into small pieces and pulse it in for about 20 seconds until the mixture resembles coarse crumbs. You can also cut the butter in by hand using a pastry blender.
- Remove bowl from the processor. Add ice water 1 teaspoon at a time, mixing it in by hand until dough holds together without being wet or sticky. Turn out dough onto a piece of plastic wrap. Shape into a flattened disk, wrap, and refrigerate at least 1 hour or overnight.
- When ready to make the galette, remove dough from the refrigerator for 20 minutes before forming. Using a rolling pin, roll dough to a 15-inch round, then transfer it to a parchment-lined baked sheet. Preheat oven to 400 degrees F.
- Cut 3/4 of the cherries in half, and place them with the remaining whole cherries in a large bowl. Add the sugar, almond flour, and salt to the bowl; toss to combine. In a small bowl, whisk together balsamic, vanilla, and cornstarch until cornstarch is dissolved. Pour over cherries and toss.
- Pour cherries into the center of the dough round, leaving a 3-inch border around. Fold the edges of the dough over the filling, pinching to create pleats. Beat the egg and brush outer edges of the dough with it, then sprinkle with turbinado sugar. Bake at 400 degrees for 30-40 minutes until crust is golden brown and fruit is bubbling. Cool for about 30 minutes, then serve with hearty scoops of ice cream.
Dough recipe adapted from Smitten Kitchen.
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.