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Rustic Cherry Galette with Vanilla & Almond
No lattice to perfect. No crimped edges to fuss over. Just crisp, buttery pastry folded loosely around fruit at its absolute best.
This version has become my summer favourite — a free-form tart layered with glossy cherries, softened with fragrant vanilla, warmed with a touch of almond extract, and lifted by fresh lemon. As it bakes, the fruit collapses into a rich ruby filling while the pastry turns deeply golden and impossibly flaky around the edges.
Make the All-Butter Pastry - A good galette starts with exceptional pastry — buttery, flaky and just rustic enough to feel effortless.
Place the flour, sugar and sea salt into a food processor and pulse briefly to combine.
Scatter in the cold butter cubes and pulse in short bursts until the mixture resembles coarse breadcrumbs with visible pea-sized pieces of butter throughout. Those small pockets of butter are what create delicate layers and that deeply satisfying crisp finish once baked.
In a separate jug, whisk together the egg, apple cider vinegar and ice-cold water.
Pour the liquid mixture into the processor and pulse only until the dough begins to clump together into soft, shaggy pieces. Avoid overworking the dough — less handling means a lighter, flakier pastry.
Turn everything out onto a lightly floured surface and gently bring the dough together with your hands. Shape into a thick disc, wrap well and chill for at least 30 minutes.
While the pastry rests, prepare the filling.
Prepare the Cherry Filling - This is where the galette begins to smell like summer.
Place the pitted cherries into a large mixing bowl and add the sugar, cornflour, salt, vanilla, almond extract and lemon juice.
Gently fold everything together until the fruit is glossy and evenly coated.
Leave the filling to rest for around 10–15 minutes while the dough chills. As the cherries sit, they release their juices and soften slightly, creating a richer, more concentrated flavour once baked.
The cornflour will absorb those juices in the oven and transform them into a beautifully glossy filling rather than letting them escape into the pastry.
Roll, Fill & Assemble - Preheat the oven to 200°C (180°C fan) and line a large baking tray with parchment paper.
Lightly flour your work surface and roll the chilled dough into a rough circle approximately 30–35cm wide and around 5mm thick.
Don’t aim for perfection — uneven edges and soft curves are exactly what give a galette its character.
Transfer the pastry to the prepared tray.
Spoon the cherry filling into the centre, leaving a generous 5cm border around the edge.
Scatter the small cubes of butter across the cherries. As the galette bakes, the butter melts into the fruit, creating a richer, silkier filling.
Fold & Finish - Now for the part that makes a galette feel beautifully handmade.
Lift sections of pastry and fold them gently over the edge of the filling, overlapping slightly as you move around the circle to create loose, natural pleats.
The centre should remain open with flashes of cherry visible through the middle.
Whisk together the egg and water to make your egg wash.
Brush generously over the exposed pastry and finish with a generous scattering of coarse sugar.
This final layer gives the crust its deep golden colour and that delicate bakery-style crunch.
Bake Until Deeply Golden - Bake for 40–45 minutes, until the pastry is richly golden and the cherry juices are bubbling slowly at the edges.
Your kitchen should smell of butter, vanilla and warm fruit.
Remove from the oven and allow the galette to rest for at least 15 minutes before slicing. This gives the filling time to settle and makes serving far easier.
Serve slightly warm with generous scoops of vanilla bean ice cream and watch it melt into the cherries and crisp pastry.
A few details make all the difference
01
Keep everything cold
Use chilled butter, ice-cold water and a cold egg. If the pastry softens while you work, refrigerate it for 10–15 minutes before baking.
02
Control the cherry juices
Let the prepared filling rest, then use a slotted spoon when transferring it to the pastry. Add only enough juice to coat the cherries and prevent a soggy base.
03
Bake until deeply golden
Don’t remove the galette when the pastry is merely pale gold. A richly browned crust and bubbling filling indicate crisp, flaky pastry and properly thickened juices.
Why this recipe works
Beautifully rustic, effortlessly impressive.
A galette has all the charm of a handmade dessert without the precision of a traditional pie. Fold, bake, serve — the more relaxed it looks, the better.
A pastry worth making from scratch
The homemade crust bakes into delicate, buttery layers with crisp edges and a tender bite. It’s simple to make and transforms the whole dessert.
Cook’s notes
The cherries
Use sweet cherries instead of sour for a softer, jammier filling — simply ease back on the sugar.
Swap out
Swap the vinegar in the pastry for lemon juice or apple cider vinegar to maintain tenderness.
The Finish
Finish with coarse sugar for extra sparkle and crunch across the crust.
More Flavour
Add extra flavour with orange zest, a pinch of cinnamon or a spoonful of cherry jam folded into the fruit
Make the All-Butter Pastry - A good galette starts with exceptional pastry — buttery, flaky and just rustic enough to feel effortless.
Place the flour, sugar and sea salt into a food processor and pulse briefly to combine.
Scatter in the cold butter cubes and pulse in short bursts until the mixture resembles coarse breadcrumbs with visible pea-sized pieces of butter throughout. Those small pockets of butter are what create delicate layers and that deeply satisfying crisp finish once baked.
In a separate jug, whisk together the egg, apple cider vinegar and ice-cold water.
Pour the liquid mixture into the processor and pulse only until the dough begins to clump together into soft, shaggy pieces. Avoid overworking the dough — less handling means a lighter, flakier pastry.
Turn everything out onto a lightly floured surface and gently bring the dough together with your hands. Shape into a thick disc, wrap well and chill for at least 30 minutes.
While the pastry rests, prepare the filling.
Prepare the Cherry Filling - This is where the galette begins to smell like summer.
Place the pitted cherries into a large mixing bowl and add the sugar, cornflour, salt, vanilla, almond extract and lemon juice.
Gently fold everything together until the fruit is glossy and evenly coated.
Leave the filling to rest for around 10–15 minutes while the dough chills. As the cherries sit, they release their juices and soften slightly, creating a richer, more concentrated flavour once baked.
The cornflour will absorb those juices in the oven and transform them into a beautifully glossy filling rather than letting them escape into the pastry.
Roll, Fill & Assemble - Preheat the oven to 200°C (180°C fan) and line a large baking tray with parchment paper.
Lightly flour your work surface and roll the chilled dough into a rough circle approximately 30–35cm wide and around 5mm thick.
Don’t aim for perfection — uneven edges and soft curves are exactly what give a galette its character.
Transfer the pastry to the prepared tray.
Spoon the cherry filling into the centre, leaving a generous 5cm border around the edge.
Scatter the small cubes of butter across the cherries. As the galette bakes, the butter melts into the fruit, creating a richer, silkier filling.
Fold & Finish - Now for the part that makes a galette feel beautifully handmade.
Lift sections of pastry and fold them gently over the edge of the filling, overlapping slightly as you move around the circle to create loose, natural pleats.
The centre should remain open with flashes of cherry visible through the middle.
Whisk together the egg and water to make your egg wash.
Brush generously over the exposed pastry and finish with a generous scattering of coarse sugar.
This final layer gives the crust its deep golden colour and that delicate bakery-style crunch.
Bake Until Deeply Golden - Bake for 40–45 minutes, until the pastry is richly golden and the cherry juices are bubbling slowly at the edges.
Your kitchen should smell of butter, vanilla and warm fruit.
Remove from the oven and allow the galette to rest for at least 15 minutes before slicing. This gives the filling time to settle and makes serving far easier.
Serve slightly warm with generous scoops of vanilla bean ice cream and watch it melt into the cherries and crisp pastry.
Cook’s notes
The cherries: Use sweet cherries instead of sour for a softer, jammier filling — simply ease back on the sugar.
Swap out: Swap the vinegar in the pastry for lemon juice or apple cider vinegar to maintain tenderness.
The Finish: Finish with coarse sugar for extra sparkle and crunch across the crust.
More Flavour: Add extra flavour with orange zest, a pinch of cinnamon or a spoonful of cherry jam folded into the fruit
Cooking mode
Rustic Cherry Galette with Vanilla & Almond
Make the All-Butter Pastry - A good galette starts with exceptional pastry — buttery, flaky and just rustic enough to feel effortless.
Place the flour, sugar and sea salt into a food processor and pulse briefly to combine.
Scatter in the cold butter cubes and pulse in short bursts until the mixture resembles coarse breadcrumbs with visible pea-sized pieces of butter throughout. Those small pockets of butter are what create delicate layers and that deeply satisfying crisp finish once baked.
In a separate jug, whisk together the egg, apple cider vinegar and ice-cold water.
Pour the liquid mixture into the processor and pulse only until the dough begins to clump together into soft, shaggy pieces. Avoid overworking the dough — less handling means a lighter, flakier pastry.
Turn everything out onto a lightly floured surface and gently bring the dough together with your hands. Shape into a thick disc, wrap well and chill for at least 30 minutes.
While the pastry rests, prepare the filling.
Prepare the Cherry Filling - This is where the galette begins to smell like summer.
Place the pitted cherries into a large mixing bowl and add the sugar, cornflour, salt, vanilla, almond extract and lemon juice.
Gently fold everything together until the fruit is glossy and evenly coated.
Leave the filling to rest for around 10–15 minutes while the dough chills. As the cherries sit, they release their juices and soften slightly, creating a richer, more concentrated flavour once baked.
The cornflour will absorb those juices in the oven and transform them into a beautifully glossy filling rather than letting them escape into the pastry.
Roll, Fill & Assemble - Preheat the oven to 200°C (180°C fan) and line a large baking tray with parchment paper.
Lightly flour your work surface and roll the chilled dough into a rough circle approximately 30–35cm wide and around 5mm thick.
Don’t aim for perfection — uneven edges and soft curves are exactly what give a galette its character.
Transfer the pastry to the prepared tray.
Spoon the cherry filling into the centre, leaving a generous 5cm border around the edge.
Scatter the small cubes of butter across the cherries. As the galette bakes, the butter melts into the fruit, creating a richer, silkier filling.
Fold & Finish - Now for the part that makes a galette feel beautifully handmade.
Lift sections of pastry and fold them gently over the edge of the filling, overlapping slightly as you move around the circle to create loose, natural pleats.
The centre should remain open with flashes of cherry visible through the middle.
Whisk together the egg and water to make your egg wash.
Brush generously over the exposed pastry and finish with a generous scattering of coarse sugar.
This final layer gives the crust its deep golden colour and that delicate bakery-style crunch.
Bake Until Deeply Golden - Bake for 40–45 minutes, until the pastry is richly golden and the cherry juices are bubbling slowly at the edges.
Your kitchen should smell of butter, vanilla and warm fruit.
Remove from the oven and allow the galette to rest for at least 15 minutes before slicing. This gives the filling time to settle and makes serving far easier.
Serve slightly warm with generous scoops of vanilla bean ice cream and watch it melt into the cherries and crisp pastry.
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