This rustically elegant cherry galette is made with a rich, all-butter almond buttermilk crust. It is easy and bursting with flavor!
I was planning on making a cherry cobbler this morning. But, as I was perusing my favorite blogs, I stumbled upon a cherry-apricot galette on Natasha’s Kitchen. My plans went out the window and I started daydreaming about galettes. I had a vague memory about a cherry galette in Cooking Light that I wanted to try and I knew I wanted an almond buttermilk crust to complete the flavor profile.
I was positively giddy rolling out the dough and forming the galettes. I’ve never made a galette before, so I wasn’t really sure what to expect. Sometimes the easiest looking treats can be the most complicated. These really are super easy.
Not even burning my finger on the oven rack could stymie my enthusiasm for this Cherry Galette!
The all-butter, buttermilk crust has a wonderful texture and just a hint of almond. Next time I will brush the top with heavy whipping cream before sprinkling the sugar – the additional buttermilk was too much for my taste. I also think that this crust deserves more cherry filling, and would probably add another cup of berries and an extra tablespoon of sugar. This easy cherry dessert will be the perfect end to any meal all summer long!
Cherry Galette with Almond Buttermilk Crust, je t’aime.
This cherry galette is rustically elegant and is bursting with Summer flavor!
For the Cherry Filling:
4 tablespoons granulated sugar, divided
1 ½ teaspoons cornstarch
3 ½ cups pitted fresh sweet cherries
½ teaspoon fresh grated lemon rind (zest)
2 teaspoons fresh lemon juice (or less if you want a less lemony taste)
For the Almond Buttermilk Crust
1 ¾ cups all-purpose flour
¾ cups ground almond meal
2 tablespoons granulated sugar
½ teaspoon salt
¾ cups cold, unsalted butter, cubed
½ cup buttermilk
1 ½ tablespoons heavy whipping cream or egg wash
Turbinado sugar for sprinkling
To Prepare the Crust:
Cube your butter, re-wrap in the wrapper, and place in freezer. This is probably a bit much but I’m a touch superstitious about my pastries. Everything has to be done “just so” because I want them to be perfect. No more of this!
Mix flour, almond meal, sugar and salt together in a medium bowl.
Add the butter cubes to the flour and cut in the butter using a pastry blender or two knives until the mixture resembles course crumbs.
Slowly drizzle the buttermilk over the dough a little at a time and toss gently with a fork until the dough holds together. You can add up to an additional tablespoon of buttermilk if you need to. The dough should not be “wet”.
Form the dough into a ball (or two!) and gently flatten into a disk. Wrap tightly in plastic wrap or a plastic baggie and place in the freezer while you prepare the filling.
Preheat the oven to 400°
Prepare the Filling:
Pit your cherries. [I read in Fine Cooking that you can use a straw, but this has yet to work for me. I use a potato peeler for the ones I am leaving whole and then on all the rest I slice around the middle with a paring knife, twist apart the halves, and then dig out the pit with my fingernail or the potato peeler. I really should just get a cherry pitter. ]Halve all but 1 cup of the pitted cherries.
Add the lemon zest, lemon juice and sugar to the cherries and toss to coat evenly.
Assembling the Cherry Galettes
Take your dough out of the freezer and let it rest at room temperature if it is too hard (like, if you decided to go to the gym and left it in the freezer for more then 20 minutes.)
Line your flat baking sheet with parchment paper
Roll out your dough until it is just shy of ¼ inch thick, paying little attention to the jagged edges or cracks. Think of these things as giving your galette character!
Roll the dough over your rolling pin and unroll it on the parchment paper
Mix the cornstarch and 1 tablespoon of sugar together with a whisk and spread on the dough, leaving a 2-inch border.
Unceremoniously dump the filling into the center of the dough and spread gently, mounding slightly in the middle and leaving a 2-inch border.
Fold dough border over cherries, pressing gently to seal the edges. Overlap decoratively.
Brush the exposed crust with heavy whipping cream and then generously sprinkle cherries and crust with turbinado sugar.
Bake in pre-heated oven at 400° for ~35-40 minutes or until the crust is a golden brown.
Let cool on the cookie sheet at least 20 minutes before serving.