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Cherry and almond-crumble galette

Australian Gourmet Traveller recipe for cherry and almond-crumble galette.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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Cherry and almond-crumble galette


  • 2 (375gm each) butter puff pastry sheets, rolled to 4mm-thick (see note)
Cherry compote
  • 500 gm cherries
  • 60 gm organic ground cane sugar (see note)
Almond crumble
  • 100 gm blanched almonds
  • 1 tbsp organic ground cane sugar
Soured cream
  • 250 gm crème fraîche
  • 150 ml thickened cream
  • 2 tbsp pure icing sugar, sifted
  • 1 tsp vanilla extract


  • 1
    Preheat oven to 220C. Cut six 14cm rounds from puff pastry and place on a baking paper-lined oven tray, top with baking paper and another baking tray and bake until deep golden (10-15 minutes).
  • 2
    For cherry compote, halve and pit cherries, leaving 8-12 whole. Combine with sugar in a saucepan and stir over medium heat until sugar dissolves and liquid seeps from cherries (3-5 minutes). Keep warm.
  • 3
    For almond crumble, roast almonds until golden (2-4 minutes), process until coarsely ground, add sugar and pulse to combine.
  • 4
    For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.
  • 5
    Serve puff pastry rounds topped with cherries and almond crumble scattered over to taste and soured cream to the side.


Note Carême puff pastry comes in pre-rolled 375gm sheets. If unavailable, substitute with another good-quality butter puff pastry. Organic ground cane sugar is available from select delicatessens. Substitute with light brown sugar or raw caster sugar.

  • undefined: Emma Knowles & Lisa Featherby