Cherry Almond Galette For Two

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High five! You’ve landed in the right spot because today, we’re whipping up a Cherry Almond Galette for Two that’s so ridiculously easy, you’ll wonder if you cheated (you kinda did, but in the best way possible).

Why This Recipe is Awesome

Let’s be real, sometimes you want fancy-ish dessert vibes without, you know, the *actual* effort of making a fancy dessert. Enter the galette. It’s like a pie but with a serious chill pill. No crimping, no perfect edges, no stress! It’s basically the “I woke up like this” of the dessert world – effortlessly beautiful.

It’s idiot-proof, even I didn’t mess it up. Seriously, if you can roll out dough (or even buy it pre-made, zero judgment here!), you can make this. It’s quick, uses minimal dishes, and looks super impressive without requiring a culinary degree. Plus, it’s perfectly portioned for two, so no awkward leftovers tempting you from the fridge. Unless you *want* awkward leftovers, in which case, make two galettes!

Ingredients You’ll Need

Gather ’round, my fellow lazy gourmands! Here’s what you’ll need for this little masterpiece. Don’t worry, nothing too exotic here – just the good stuff.

• For the Dough (or your store-bought BFF):
  • 1 ¼ cups all-purpose flour (the basic kind, don’t get fancy)
  • ½ teaspoon salt (flavor, duh)
  • 1 tablespoon granulated sugar (just a touch of sweetness for the crust)
  • 8 tablespoons (1 stick) **COLD** unsalted butter, cut into ½-inch cubes (and I mean *cold* cold, like it just had a spa day in the freezer for 10 mins).
  • ¼ cup + 1-2 tablespoons ice water (the key to flakiness, folks!)
• For the Cherry-Almond Filling:
  • 2 cups fresh or frozen pitted cherries (if frozen, no need to thaw fully, but give ’em a quick drain if they’re super juicy)
  • ¼ cup granulated sugar (adjust to your cherry sweetness)
  • 1 ½ tablespoons cornstarch (our secret weapon for a non-soggy bottom)
  • ½ teaspoon pure almond extract (the “almond” in cherry almond – don’t skip this!)
  • ¼ cup sliced or slivered almonds (for crunch and extra almondy goodness)
• For Assembly & Sparkle:
  • 1 large egg, beaten (for that golden glow)
  • 1 tablespoon turbinado sugar (optional, but highly recommended for sparkle and crunch. It’s like fairy dust for your galette!)

Step-by-Step Instructions

Alright, apron on, good vibes only! Let’s get this show on the road.

1. Make that Dough (or Unroll it, no shame!): In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them in using a pastry blender, two knives, or your super-clean fingers until the mixture resembles coarse meal with some pea-sized butter bits.
2. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Don’t overmix! Form the dough into a disc, wrap it in plastic, and **chill it for at least 30 minutes** (or up to 2 days). This is important for flakiness, IMO.
3. Whip Up the Filling: While your dough is chilling, combine the cherries, sugar, cornstarch, and almond extract in a medium bowl. Stir gently until everything is evenly coated. Set aside and try not to eat all the cherries before they make it into the galette.
4. Roll & Assemble: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out your chilled dough into a roughly 10-11 inch circle. Don’t stress about perfection; irregular edges are part of the galette’s charm! Carefully transfer the dough to a parchment-lined baking sheet.
5. Spoon the cherry filling onto the center of the dough, leaving a 1 ½ to 2-inch border around the edges. Sprinkle the sliced almonds over the cherries.
6. Fold & Finish: Gently fold the dough border over the filling, pleating it as you go. It’s okay if some of the filling peeks out; that’s rustic chic, baby! Brush the folded dough with the beaten egg and sprinkle the turbinado sugar over the egg-washed crust.
7. Bake It Till It’s Beautiful: Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool on the baking sheet for at least 15-20 minutes before serving. This helps the filling set, trust me!

Common Mistakes to Avoid

Listen up, buttercup! We all make mistakes, but some are just avoidable with a little heads-up. Learn from my past blunders, so you don’t have to!

• Thinking you don’t need to preheat the oven—rookie mistake. Your galette needs that immediate blast of heat for a crisp crust.
• Warm butter in the dough. Seriously, cold butter equals flaky crust. Warm butter equals sad, tough dough. Don’t be sad.
• Overworking the dough. The more you handle it, the tougher it gets. Mix just until combined, then chill out (literally).
• Not letting the filling set. Patience, young padawan! If you cut into it too soon, you’ll have a lava flow, not a slice.
• Ignoring the cornstarch. Without it, your galette bottom will be a soggy, sad mess. Don’t do that to yourself.

Alternatives & Substitutions

Feeling rebellious? Want to make this even more “you”? Go for it! Here are some ideas:

• Cherries: Not a cherry person? Or just out? You can totally swap in other fruits! **Mixed berries, sliced peaches, or even apples** work wonderfully. Just adjust sugar to taste.
• Almond Extract: If you’re not into almond (gasp!), use vanilla extract instead, or a little lemon zest for a brighter flavor.
• Sliced Almonds: No almonds? **Pecans or walnuts** would be delish, or just skip ’em. The galette will still be fabulous.
• Homemade Dough: If the thought of making dough makes you want to curl up in a ball, just buy a **store-bought pie crust**! No one’s judging, promise. It’s a lifesaver.
• Turbinado Sugar: Regular granulated sugar works too, but the turbinado gives it that extra sparkle and crunch that just *chef’s kiss*.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly, don’t ask me about quantum physics).

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better and gives a superior texture. Trust me on this one.
• My dough is too sticky/dry, what do I do? If it’s too sticky, add a tiny bit more flour. If it’s too dry and crumbly, add a tiny bit more ice water, ½ teaspoon at a time, until it comes together.
• Do I have to chill the dough? I’m impatient! Yes, my friend, you do. That chilling time lets the gluten relax and the butter firm up, leading to a perfectly flaky, tender crust. Think of it as the dough’s spa day.
• Can I use canned cherries? While fresh or frozen are preferred for flavor and texture, if canned is all you have, make sure they are **well-drained** and use less sugar in the filling, as they’re often already sweetened.
• Can I make this ahead of time? You bet! You can assemble the galette (without the egg wash and turbinado sugar), cover it loosely, and refrigerate for up to 24 hours. Bake it off when you’re ready to impress!

Final Thoughts

And there you have it! Your very own, perfectly imperfect, utterly delicious Cherry Almond Galette for Two. Whether you’re sharing it with your significant other, a bestie, or just hoarding it all to yourself (no judgment, again!), you’ve earned every single bite.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Don’t forget to snap a pic and send it my way. Happy baking, you rockstar!