0 from 0 votes
Prep Time
35 mins
Cook Time
40 mins
Chill Time
1 hr
Total Time
2 hrs 15 mins

Let’s start the week on a sweet note, shall we? How excited are you for summer time and all the summer berries and stone fruit showing up at the farms and stores? I know I am. Also this CHERRY, ALMOND & CARDAMOM GALETTE is one of my favorite summertime things to bake.

Course: Dessert
Author: Lena Gladstone
  • 1 1/2 cups flour
  • 1 tbsp ground cardamom
  • 1 stick unsalted butter, frozen, cut into small cubes
  • 2 egg yolks (reserve egg whites for egg washing the dough)
  • 1/4 tsp sea salt
  • 1 tbsp muscovado or cane sugar
  • 3 tbsp ice cold water
  • 2 1/2 cups organic cherries
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp sugar
Dough Topping
  • 2 tbsp sliced almonds
  • 1 egg white
  • 1 tbsp water
  • 1 tbsp turbinado (coarse) sugar
Cardamom Whipped Cream
  • 1 1/2 cups cold heavy whipping cream
  • 1 tsp ground cardamom
  • 1 tbsp powdered sugar
  1. Mix together flour, cold butter, water, egg yolks, salt, cardamom and sugar in a food processor or cut it with a pastry cutter until you get pea sized chunks. Use hands to form a disk. Chill in the fridge for 1 hour.

  2. Pit the cherries, I used the bottom of a bamboo skewer, perfect if you don't own a cherry pitter tool. Mix filling  with cornstarch, sugar and vanilla until coated.

  3. Preheat the oven to 425 F.

  4. Roll out the dough into a 12 inch imperfect circle on parchment paper. Transfer to a cookie sheet.

  5. Add the filling in the middle. Fold and pinch the edges toward the center. It will not be perfect and that's ok.

  6. Whisk one of the egg whites that you reserved and a little bit of cold water together, using a pastry brush, brush the crust of the galette edges. Add sliced almonds and turbinado sugar on top of the edges.

  7. Bake for about 35-40 minutes, depends on your oven. Watch the oven to make sure the nuts don't burn.

  8. Remove galette from the oven and let it cool for about 10 minutes on a cooling rack.

  9. Whip chilled heavy cream, cardamom and powdered sugar by hand or in a stand mixer until soft peaks form. Dollop generously onto each slice of galette.