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Cherry Galette with Homemade Whipped Cream and Almond Flakes

Cherry galettes with whipped cream topped with fresh almonds on parchment paper.

As the ‘U-pick’ season starts you will find me or my family picking all kinds of delicious fruits and vegetables. Right now it’s cherry picking season, so I got a whole bunch of cherries that I have eaten fresh until my belly hurts, canned into mason jars for future cherry endeavors and baked into delicious pastries to be enjoyed right now. Galettes were the first thing that came to my mind when I was thinking of something I could use the cherries in.

Cherry galettes topped with almonds on baking sheet. Some topped with whipped cream.

I like how rustic and imperfect they look, giving each galette it’s individuality and uniqueness. Perfection is not something I was striving for this time.

Cherry galette with homemade sweet whipped cream and almonds on parchment paper.

Eating this galette warm with some ice cream or cold with some whipped cream is amazing! I had no ice cream at the time so I used whipped cream, but I do think that the ice cream was the true match for this galette.

Uncooked cherry galette on a baking sheet.

Aren’t they absolutely cute?

Close up of a cherry galette topped with almond flakes.

You can also choose to make French Almond Cream to put underneath the cherries, which of course will make this galette all the more amazing, but it’s not necessary. The cherries and crust is all that’s needed.

Cherry Galette with Homemade Whipped Cream and Almond Flakes

Yield: to make 2 large galettes or 14-20 mini galettes

For the Dough:

  • all-purpose flour
  • Baking Powder
  • sugar
  • salt
  • butter, cold, cubed
  • egg yolks
  • sour cream
  • vanilla extract
  • OPTIONAL: Use this other recipe for the galette dough instead -{ Basic Pirog Dough}

For the filling:

  • cherries pitted
  • sugar

Chantilly Cream:

  • heavy cream
  • sugar
  • vanilla extract

Also:

  • egg whisked
  • granulated sugar (larger granules work better)
  • sliced almond flakes
  • warm strawberry or raspberry jam put through a sieve to remove solids

Optional:

Cherry Filling:

Combine the cherries and sugar in a bowl. If pressed for time let sit for 10 minutes, then drain the juice and use the cherries for filling. For best results leave the cherries and sugar covered in the fridge overnight. The water will be drawn out of the cherries and they will not ooze as much juice when baking.

Glass bowl of cherries with a spoon, next to homemade galette dough and rolling pin.

To make the Galette Crust  Or follow this other recipe here :

In a food processor combine cold cubed butter with all purpose flour, sugar, salt and baking powder until crumbly (alternatively, on a flat working surface place the flour, sugar, salt and baking powder, then add the butter and keep cutting together with a knife until small pea-size pieces form). Add the egg yolks, sour cream and the vanilla extract and continue processing until the dough comes together. Press it together into a ball. Cover with plastic wrap and press into a disc. Chill in the fridge for at least 1 hour, but for best results chill for several hours or overnight. The longer the dough is chilled the less it tears as you roll it. The dough can be stored in the fridge for up to 1 week. Bring to room temperature before rolling out.

Cherries in a glass bowl, sugar in a small glass bowl, egg in a small glass bowl, and dough with a roller on a table sprinkled with flour.

Divide the dough in half and roll it out on a well floured surface to about 1/4 or even 1/6 of an inch. The dough you see on the pictures was refrigerated overnight and therefore is very pliable.
Cut out 5-6 inch circles for mini galettes. Collect the scraps around the cutout circles and roll it out again, then cut out more circles out of it.

How to roll out dough and cut out circles.

Assemble the Mini Galettes:

Transfer the circles to a parchment paper lined baking sheet (or foil) for easier cleanup and removal. If using the French Almond Cream underneath the cherries, spoon a dollop in the middle of the cutout circle, then top with about 1 heaping tablespoon of well drained cherries. Collect the edges of the dough towards the center, sticking each fold to the previous one. The better you press them, the better they will hold during baking. I didn’t press them well enough so most of the opened during baking.

How to fill dough with cherry filling and fold galettes.

Brush the dough part of the galette with egg wash, sprinkle with granulated sugar and some almond slices.

How to brush dough with egg wash and spring with granulated sugar and almond slices.

To make a large more rustic looking galette, just roll the dough out into a circle, (If using the French Almond Cream underneath the cherries, spoon the cream in the middle of the circle before putting the cherries on top) fill with cherries and then fold towards the center. Press each fold firmly to prevent the galette from loosing it’s shape while baking. Brush with egg wash, sprinkle with sugar & almond slices. Bake in a preheated to 375F oven for about 15-25 minutes, or until golden in color. As soon as you remove it from the oven brush on the warm jam onto the cherries (this is optional).

How to make a large more rustic looking galette by folding dough and brushing egg wash on it and topping them with sliced almonds.

Serve as is, or with some homemade whipped cream. If serving warm, you can add a scoop of vanilla ice-cream.

Check out these other Tart recipes:

Cherry Galette with Homemade Whipped Cream and Almond Flakes

A delicious cherry galette made with a homemade dough, cherries, almond flakes, and topped with homemade whipped cream.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: cherry galette
Calories: 389 kcal
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 16 -20 mini galettes, or 2 large galettes

Ingredients

For the Dough:

For the filling

  • 2 lbs cherries pitted
  • 2/3 cup sugar

Chantilly Cream (Homemade Whipped Cream)

Also:

  • 1 egg whisked
  • 1/2 cup granulated sugar larger granules work better
  • 2/3 cup sliced almond flakes
  • 1/4 cup warm strawberry or raspberry jam put through a sieve to remove solids

Instructions

Cherry Filling:

  1. Combine the cherries and sugar in a bowl. If pressed for time let sit for 10 minutes, then drain the juice and use the cherries for filling. For best results leave the cherries and sugar covered in the fridge overnight. The water will be drawn out of the cherries and they will not ooze as much juice when baking.

To make the Galette Crust:

  1. In a food processor combine cold cubed butter with all purpose flour, sugar, salt and baking powder until crumbly (alternatively, on a flat working surface place the flour, sugar, salt and baking powder, then add the butter and keep cutting together with a knife until small pea-size pieces form). Add the egg yolks, sour cream and the vanilla extract and continue processing until the dough comes together. Press it together into a ball.
  2. Cover with plastic wrap and press into a disc. Chill in the fridge for at least 1 hour, but for best results chill for several hours or overnight. The longer the dough is chilled the less it tears as you roll it. Bring to room temperature before rolling out.
  3. Divide the dough in half and roll it out on a well floured surface to about 1/4 or even 1/6 of an inch.
  4. Cut out 5-6 inch circles for mini galettes. Collect the scraps around the cutout circles and roll it out again, then cut out more circles out of it.

Assemble the Mini Galettes:

  1. Transfer the circles to a parchment paper lined baking sheet (or foil) for easier cleanup and removal. If using the French Almond Cream underneath the cherries, spoon a dollop in the middle of the cutout circle, then top with about 1 heaping tablespoon of well drained cherries. Collect the edges of the dough towards the center, sticking each fold to the previous one. The better you press them, the better they will hold during baking. I didn’t press them well enough so most of the opened during baking.
  2. Brush the dough part of the galette with egg wash, sprinkle with granulated sugar and some almond slices.

To make a large more rustic looking galette:

  1. Roll the dough out into a circle, (If using the French Almond Cream underneath the cherries, spoon the cream in the middle of the circle before putting the cherries on top) fill with cherries and then fold towards the center. Press each fold firmly to prevent the galette from loosing it’s shape while baking. Brush with egg wash, sprinkle with sugar & almond slices. Bake in a preheated to 375F oven for about 15-25 minutes, or until golden in color. As soon as you remove it from the oven brush on the warm jam onto the cherries (this is optional).

Make Chantilly Cream:

  1. With a whisk or mixer, whip together heavy whipping cream, sugar and vanilla extract until soft and fluffy, but holds shape.
  2. Serve as is, or with some homemade whipped cream. If serving warm, you can add a scoop of vanilla ice-cream.
Nutrition Facts
Cherry Galette with Homemade Whipped Cream and Almond Flakes
Amount Per Serving
Calories 389 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 143mg6%
Potassium 288mg8%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 33g37%
Protein 6g12%
Vitamin A 525IU11%
Vitamin C 4.6mg6%
Calcium 78mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Cherry galettes with whipped cream and almonds on a baking sheet with parchment paper.

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • jessica

    “canned into mason jars for future cherry endeavors” Can you please share how do yo do canning? Thanks

    · Reply
  • Karina

    Hi Marina,
    I made the dough last night and am wondering if it is supposed to be as hard as mine was. I followed your recipe exactly, but finally had to take everything out of food processor and work it with my hands because it seemed like there was too much flour and not enough wet ingredients. It was extremely hard to work with and I ended up having to add an extra yolk just so I can work in the dry ingredients with the wet. I took out the dough this morning and seems like it’s getting a little softer and more workable but it’s still pretty tough. Is this how it’s supposed to be? Any suggestions?

    · Reply
    • Hi Karina,

      Yes the dough is supposed to be crumbly and barely coming together when you take it out of the food processor. The moisture needs time to soak in the flour and then it should be pretty pliable. Put it in the fridge, leave it overnight if you can, then bring it to room temperature and you will see that it is very easy to work with; unless you scooped the flour with the measuring cup and then it it might’ve packed in too much flour for the amount of moisture, but I think it should be ok when you bring it to room temperature.

      Hope this helps 😉

      Sorry for taking this long to reply, I am at the beach and there’s barely any reception at all.

      · Reply
  • Natasha (@NatashasKitchen)

    I would have a very little self control around this galette. We just bought some cherries at Fred Meyer yesterday, so maybe they will end up in a galette :).

    · Reply
  • tatyana

    These look amazing! I am so making them :0)

    · Reply

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