Description
A delightful summer dessert featuring a flaky galette filled with tart sour cherries and topped with creamy vanilla ice cream.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) almond flour
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 8 tbsp (113g) unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 3/4 cup (90g) almond flour (for filling)
- 1/3 cup (67g) granulated sugar (for filling)
- 1 large egg (for filling)
- 2 tbsp unsalted butter, melted and cooled (for filling)
- 1/2 tsp almond extract (optional)
- 3 cups (450g) fresh sour cherries, pitted
- 1/3 cup (67g) granulated sugar (for cherry filling)
- 1 tbsp cornstarch
- 1 tsp vanilla extract (for cherry filling)
- Pinch of salt (for cherry filling)
- 1 egg, beaten (for egg wash)
- Turbinado sugar or coarse sugar (for sprinkling)
- 2 cups (480ml) heavy cream (for vanilla ice cream)
- 1 cup (240ml) whole milk (for vanilla ice cream)
- 2/3 cup (130g) granulated sugar (for vanilla ice cream)
- 1 tbsp pure vanilla extract (for vanilla ice cream)
- Pinch of salt (for vanilla ice cream)
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, salt, and sugar until combined.
- Blend in the Butter: Add the cold, cubed butter to the flour mixture and work it into the flour until it resembles coarse crumbs.
- Add the Ice Water: Gradually drizzle in the ice water, mixing gently until the dough just comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Pit the Cherries: Pit the cherries using a cherry pitter or knife.
- Mix the Cherry Filling: In a bowl, combine the pitted cherries, sugar, cornstarch, vanilla extract, and a pinch of salt. Toss gently and set aside.
- Roll Out the Dough: Roll the chilled dough on a floured surface into a rough circle, about 12 inches in diameter.
- Layer the Filling: Transfer the dough to a parchment-lined baking sheet, sprinkle the almond flour over the center, and leave a 2-inch border.
- Add the Cherries: Spoon the cherry mixture over the almond flour.
- Fold the Edges: Carefully fold the edges of the dough over the filling, overlapping as needed.
- Brush with Egg Wash: Brush the exposed edges with the beaten egg and sprinkle with coarse sugar.
- Bake the Galette: Preheat the oven to 400°F (200°C) and bake for 35-40 minutes until golden brown.
- Whisk the Ice Cream Base: In a bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until combined.
- Chill the Ice Cream: Refrigerate for at least 2 hours or overnight.
- Churn the Ice Cream: Pour into an ice cream maker and churn according to manufacturer’s instructions.
Notes
Serve warm with a scoop of vanilla ice cream on the side for the perfect dessert experience.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: galette, cherry dessert, summer dessert, homemade ice cream