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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!

Serves 6     adjust servings

Preparation 30 mins Cook Time 25 mins Total Time 55 mins


    Galette Dough

    • 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

    Cherry Filling

    • 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


    Galette Dough:

    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.


    Recipe Notes

    Dough recipe adapted from Smitten Kitchen.

    The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

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