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Cherry, peach and almond galette

July 9, 2014


Don’t die of a heart attack, but a new post is here. Although, knowing current productivity this is probably the last one for another two years.

California is really spoiled for its plethora of ripe fruit – this time cherries. One had an urge to bake something fruity and luckily, CA stepped up. This was a galette (which turns out can be translated as anything from cookie, King’s cake to crepe). Despite the slight stress of working with a strange dough (it has – wait for it – yoghurt in it. Who knows why), a strange shape, and random filling choices (made up), this was actually fun, and the pastry very likeable. I would do again, and attempt a savoury version (people have even made top 10 lists online). So, onwards…

This recipe is a mixture of smitten kitchen’s inspirational galettes, and making up a filling to include fruits that would go a) with some sort of alcohol and b) would go with frangipane* (*heaven). So see here for a more fruity, neater, less almondy version.

This makes enough for 1 galette – as large as you can roll out the dough…


Galette pastry:

  • 1 1/4 cups flour
  • 3 teaspoons granulated sugar
  • Zest of half a lemon
  • 1 stick (4oz) cold butter, cut into pieces (add salt if unsalted butter)
  • 1/4 cup yogurt or sour cream (yoghurt should be plain. I only had strawberry. Luckily no-one noticed)
  • 3 to 4 tablespoons cold water


  • 3 oz butter
  • 3 oz golden caster sugar
  • 3 oz ground almonds
  • 1/2-1 tsp almond essence
  • 1 egg (plus one extra – to save for the glaze)


  • 2 ish cups of stoned fruit (I used pitted, halved cherries and one peach, thinly sliced)
  • 1/4 cup alcohol of choice (I used cherry vodka, amazing). NB if you use more alcohol here, you just get to drink more at the end.
  • sugar, if needed, depending on the sourness of the fruit


First, make the galette pastry, which takes time to firm up. Sift the dry ingredients together, and separately mix the yoghurt/sour cream with water. Add the wet to dry, mix with a spoon, then bring together into a dough with your hands, quickly. Don’t overwork. Cover in cling film, flatten into a disc, and then chill for an hour or more in the fridge.

Next, preheat the oven to 400F (it’s sad that I don’t even know what that is in gas marks or oC anymore). Whilst the pastry is napping, pit/peel the fruit, pour over the alcohol and sugar if using, and leave to soak up all the flavours. At this point you can add a little cinnamon to your fruit if appropriate, one can seldom go wrong with cinnamon and fruit, I feel. Also make up the frangipane and chill (see here for more frangipaney-info).

When the dough is ready, roll out onto a floured surface in as big a disc as possible, fairly thin. I roll out onto non-stick paper towards the end, to make it easy to transfer. You then need to cut out a pentagon shape to make this starred galette (or stick to a circle if you like) – I would use the very handy template Deb made on  Smitten Kitchen. Make 1 inch notches as instructed, which will allow folding. It should look like the left hand picture:


Once that’s done, transfer the pentagon to a greased baking tray. Use the template and a knife to very gently score, joining up the inner notches to make a second pentagon: this is where you spread the filling. I added the frangipane first in a thick layer then piled up cherries on top before finishing with a fan of peach slices. Finally, close the galette by folding up the pastry edges as shown in the right hand picture (above). Whisk up the spare egg with a little water and paint the pastry, finishing by scattering course brown/white sugar on top.

Bake for 30 mins or so, until the filling looks set and the pastry is  golden. Serve however you like, although I think it goes well with creme fraiche – particularly if the fruit is sweet. Parfait. And it looks like a star, oh…

[Other serving tip – don’t bring to work to share, there will be too many of them and they will complain about portion sizes]


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