Cherry Galette with Almond Flour Crust

This Cherry Galette is decadent and rustic with an almond flour crust, sweet cherries and fresh mint. It’s gluten-free, grain-free and dairy-free and can be served on it’s own with a drizzle of melted chocolate or with a scoop of ice cream!

We’re getting to the end of cherry season, but I couldn’t resist re-sharing this recipe that I first published on the blog in 2019. The recipe remains the same, but I updated the photos and added more helpful tips for readers.

If you’ve never made a galette before, no worries. They’re super easy to make!

This open-faced pie has a sweet cherry filling and an almond flour crust that is flakey and buttery. And, thanks to an egg wash and some turbinado sugar, the crust bakes up crispy and golden brown.

What is a galette?

Why you’ll love this cherry galette recipe

• It tastes like a homemade cherry pie but it’s so much easier to make.
• The almond flour dough is super simple and made with just 5 ingredients. It’s also very forgiving!
• This recipe makes a small galette, so it’s perfect for serving about 4 people.
• It uses plant-based and grain-free ingredients, so it’s dairy-free, gluten-free and grain-free.

Ingredients and substitutions

For the complete list of ingredients and quantities used, please refer to the recipe card at the end of this post.

Cherries – I used fresh bing cherries to make the galette filling. They’re dark red and sweet and readily available during cherry season. If you can’t find bing cherries, you can use any other type of fresh cherry.

Almond flour – For most of my gluten-free baking, I use blanched almond flour. It has a fine texture and differs from almond meal, which has a coarser texture as it’s made from almonds with the skins left on.

Tapioca flour – This flour comes from the root of the cassava plant and may also be called tapioca starch. In this recipe, I’ve used it in place of cornstarch to keep the galette crust grain-free. I haven’t tested this recipe using cornstarch.

Coconut sugar – This is added to both the crust and cherry filling to help sweeten them. I haven’t tested this recipe with brown sugar, which can often be used in place of coconut sugar. If you try substituting with brown sugar, just keep in mind that it may add more moisture to the dough and filling.

Turbinado sugar – This is a coarse sugar that is sprinkled onto the edges of the galette crust to help it bake up golden brown and crispy. If you don’t have turbinado sugar, you can just use more coconut sugar or try using cane sugar or granulated sugar.

Eggs – You’ll need one egg for the galette dough and another to use for an egg wash to brush onto the dough before filling it and baking it.

Butter – Cold cubes of unsalted butter are cut into the flour to help create a flakey and buttery crust. I used plant-based butter in order to keep this recipe dairy-free, but you can use regular butter if you don’t need the recipe to be dairy-free.

Vanilla – Just a little is added to the filling to enhance the flavors of the cherries. Substituting with almond extract would also work nicely.

Fresh mint – A few leaves of fresh mint are chopped up and added to the cherry filling. It adds a subtle flavor and complements the chocolate topping nicely. If you don’t have any, you can just leave it out. The recipe will still taste delicious.

Dark chocolate – Drizzling the baked galette with melted dark chocolate is optional but highly recommended. Be sure to use plant-based and gluten-free chocolate or chocolate chips to keep this recipe dairy-free and gluten-free. If you don’t need it to be dairy-free and gluten-free, feel free to use any kind of high quality dark chocolate.

Coconut oil – Just a little is melted with the dark chocolate to help it thin out into a more pourable texture. You can also just use more plant-based butter.

How to make this gluten-free galette with cherries

First, in a medium-sized bowl, whisk together the almond flour, tapioca flour and coconut sugar.

Using a pastry cutter (also called a dough blender), cut in the cold butter until a crumbly mixture forms. It’s fine to have some small pieces of butter in the mixture, but make sure there are no big chunks remaining.

Use a fork to mix in the egg until a dough forms.

Shape the dough into a ball and then flatten into a disk that’s about 5 inches in diameter. Cover in plastic wrap and refrigerate for an hour.

While the dough is chilling, add the cherries, sugar, tapioca flour, vanilla and mint to a small bowl. Stir together to ensure all of the flour is incorporated.

Remove the dough from the plastic wrap and place it on a sheet of parchment paper. Use a rolling pin to roll it out into a 10-inch round.

Brush some of the egg wash on the rolled out dough and place the cherry mixture (including liquid) in the middle, leaving a 2-inch border.

Fold the border around the cherries. If the dough is a bit sticky, use the parchment paper to help lift the edges and fold. If the dough tears, just pinch it together with your fingers.

Brush the edges of the dough with the egg wash and sprinkle on the turbinado sugar.

Transfer the galette, with the parchment paper, to a baking sheet. Bake at 375F for 30-35 minutes. Remove from the oven when the crust looks deep golden brown and crispy.

Let cool slightly before slicing and serving with a drizzle of melted dark chocolate and/or a scoop of ice cream.

Storage tips

FAQs

Measuring ingredients

For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.

Tips for working with almond flour dough

• Don’t skip the step of chilling the dough as this makes the dough easier to roll out.
• If you find the dough starting to stick to the rolling pin as you’re rolling it out, you can start pressing it out using your hands.
• The dough is forgiving, so if it tears while you are rolling it out or assembling the galette, you can just pinch it back together with your fingers.
• If the dough gets too soft while you’re assembling the galette, just pop the galette in the fridge for 10-15 minutes before baking it.

Key recipe tips

• Measuring flour. If you don’t have a kitchen scale to weigh your flours, be sure to measure them by using the spoon and level method with a dry measuring cup.
• Cold butter. Make sure your butter is cold. Otherwise, the dough may get too soft to work with.
• Pastry cutter. If you don’t have a pastry cutter, you can use a fork, your fingers or a food processor. Just make sure that the butter doesn’t get too warm as you work it into the flour and that there are still some small pieces of butter throughout. (This helps create a buttery crust).
• Filling. It’s not uncommon for some of the filling to ooze out of galettes as they bake. Don’t worry about it!
• Mint. This galette has a hint of mint, but if you’re not a fan, you can just leave it out.
• Coarse sugar. I don’t recommend skipping the coarse sugar for the crust. Sprinkling it on before baking really helps the crust get crispy and golden brown.
• Toppings. The melted chocolate topping is optional. You can serve it as is or add a scoop of ice cream instead.

More cherry recipes

• Cherry Chia Pudding
• Cherry Almond Crisp
• Baked French Toast Casserole with Cherries
• Cherry Chocolate Chip Nice Cream

If you make this recipe, I’d love to hear what you think in the comments below!

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Cherry Galette with Almond Flour Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

• Author: Leanne
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 4 slices
• Category: Dessert
• Method: Bake
• Cuisine: French
• Diet: Gluten Free

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Description

This Cherry Galette is decadent and rustic with an almond flour crust, sweet cherries and fresh mint. It’s also gluten-free, grain-free and dairy-free!

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Ingredients

For the crust:

• 1 cup (104g) blanched almond flour
• 1/2 cup (70g) tapioca flour
• 2 tablespoons coconut sugar
• 1/4 cup (57g) plant-based unsalted butter, cold and cubed
• 1 large egg, whisked

For the filling:

• 2 cups (290g) fresh cherries, pitted and halved
• 2 tablespoons coconut sugar
• 1 tablespoon tapioca flour
• 1 teaspoon vanilla extract
• 1 teaspoon chopped fresh mint

For the topping:

• 1 egg, whisked (for the egg wash)
• 1 tablespoon turbinado sugar
• 1/4 cup (40g) plant-based dark chocolate, chopped
• 1/2 tablespoon coconut oil, virgin and cold-pressed

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Instructions

Make the crust:

1. In a medium-sized bowl, whisk together the almond flour, tapioca flour and coconut sugar.
2. Using a pastry cutter, cut the butter into the flour mixture until it is incorporated. There shouldn’t be any large chunks of butter remaining, but small pieces (pea size) will help create a flakey crust.
3. Add the egg and mix with a fork until a dough forms.
4. Shape the dough into a ball and then flatten into a disk about 5 inches in diameter. Cover in plastic wrap and refrigerate for an hour.

Make the filling:

1. In a small bowl, add the cherries, sugar, tapioca flour, vanilla and mint, and stir together until the flour is well incorporated. Store in the fridge until ready to use.

Assemble and bake the galette:

1. Once the dough is chilled, preheat oven to 375F and place a sheet of parchment paper on your work surface. Roll out the dough on the parchment paper to form a 10-inch round.
2. Brush the dough with a thin layer of egg wash and place the cherry mixture (including liquid) in the middle of the dough, leaving a 2-inch border.
3. Fold the border around the cherries. If the dough is too sticky, use the parchment paper to help lift the dough and fold. If the dough tears, just pinch it together with your fingers.
4. Brush the egg wash onto the edges of the dough (you won’t use all of the egg wash) and sprinkle on the turbinado sugar.
5. Transfer the galette, along with the parchment paper, to a sheet pan. Bake for 30-35 minutes, or until the crust is a deep golden brown. Remove from oven and let cool slightly.
6. In a small microwave safe bowl, add the chocolate and coconut oil, and microwave for two 30 second intervals, or until the chocolate is melted. Be sure to stir in between intervals.
7. Cut the galette into 4 pieces, drizzle on the melted chocolate and serve immediately.

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Notes

1. If you don’t have a kitchen scale to weigh your flours, measure them by using the spoon and level method with a dry measuring cup.
2. Make sure your butter is cold. Otherwise, the dough may get too soft to work with.
3. If you don’t have a pastry cutter, you can use a fork, your fingers or a food processor. Just make sure some small pieces of butter remain throughout the dough.
4. Don’t skip the step of chilling the dough as this makes the dough easier to roll out.
5. If you find the dough starting to stick to the rolling pin as you’re rolling it out, you can start pressing it out using your hands.
6. If the dough gets too soft while you’re assembling the galette, just pop the galette in the fridge for 10-15 minutes before baking it.
7. It’s not uncommon for some of the filling to ooze out of galettes as they bake. Don’t worry about it!
8. This galette has a hint of mint, but if you’re not a fan, you can just leave it out.
9. The melted chocolate topping is optional. You can serve it as is or add a scoop of ice cream instead.
10. The recipe for the dough was adapted from Wife Mama Foodie.
11. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.