Let’s welcome summer with this fresh and beautiful Cherry, Almond, & Cardamom Galette. It’s a farm to table dessert packed with elegant flavors, bright red cherries, buttery crust, and sliced almonds.
Mix together flour, cold butter, water, egg yolks, salt, cardamom, and sugar in a food processor or cut it with a pastry cutter in a bowl until you get pea-sized chunks of dough. Remove the dough from the food processor or bowl and use your hands to form a disk. Wrap the disk in plastic wrap and chill in the fridge for 1 hour.
Pit the cherries by poking the pit out of the fruit using the bottom of a bamboo skewer or a cherry pitter tool. Add the cherries to a bowl and mix in the cornstarch, sugar, and vanilla. Stir until everything is coated.
Preheat the oven to 425ºF.
Remove the dough from the fridge and roll it out on a piece of parchment paper until it forms a 12 inch imperfect circle on parchment paper. Transfer the circle and parchment paper to a cookie sheet.
Add the filling in the middle. Fold and pinch the edges toward the center. It will not be perfect and that's ok.
Whisk one egg yolk. Using a pastry brush, brush the crust of the galette edges with the egg yolk. Add sliced almonds and turbinado sugar on top of the edges.
Bake for about 35-40 minutes, depending on your oven. Watch the oven to make sure the nuts don't burn.
Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack.
Whip chilled heavy cream, cardamom, and powdered sugar by hand in a chilled bowl or in a stand mixer until soft peaks form. Dollop generously onto each slice of the galette.