Cherry Almond Galette
Easy free-form galette with almond cream and bubbly cherries in a buttery golden crust.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
- 1 recipe for single-crust pie dough Izy offers oat or olive oil pie dough options, but I went with my standard all-butter dough I had in the freezer - link in post
- 1 lb pitted sour or regular cherries
- 6 tbsp granulated sugar use 5 if regular cherries
- 1/4 cup granulated sugar
- 3 1/2 tbsp unsalted butter softened
- 1 egg
- 2/3 cup ground almonds
- 2 tbsp all-purpose flour
- pinch of salt
- 1/2 tsp almond extract
Preheat oven to 350ºF. Roll out the pie dough between sheets of parchment paper to 1/8" thickness in a rectangle about the same size as your baking sheet.
To make the frangipane, cream the sugar and butter until smooth (I used a stand mixer). Mix in the egg, ground almonds, flour, salt and almond extract. Spread the mixture over the dough, leaving a 1 1/4" border around the edges.
Toss the cherries with the sugar and lay over top of frangipane, then fold over the border of the dough. Bake for about 50 minutes, until bubbling with a golden crust