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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
Course: Dessert
Cuisine: French
Servings: 6
Author: Jennifer Pallian


  • 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

For frangipane

  • 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