Mini Orchard Cherry Galettes with Rustic Almond Crust and Sweet Tarragon Creme Fraiche

(Makes 8 mini galettes)


1 pound fresh red cherries, stemmed, pitted and sliced in half
2 ½ tablespoons sugar
1 ½ tablespoons flour
1 teaspoon lemon juice
¼ teaspoon almond extract
• Galette Dough (recipe below)
2 eggs, beaten, for egg wash
• Raw sugar to sprinkle
½ cup sliced almonds
• Sweet, Tarragon Creme Fraiche (recipe below)


-Preheat the oven to 375°, and line one large baking sheet (or two smaller) with parchment paper.

-In a large bowl, combine the pitted and sliced cherries with the sugar, flour, lemon juice and almond extract, and gently toss those together to combine them well; set aside for a moment.

-Place one of your mini galette dough “disks” in front of you on a lightly floured work surface, and roll it out into a roughly 6” x 6” circle, a little under a ¼” thick; add about 1 ½ tablespoons of the fresh cherry filling to the center, then fold the edges of the dough inward toward the center, creating rustic “pleats” with the dough; set the completed galette onto the baking sheet, and repeat the process with the remaining galettes (you can also work in two batches if you don't have 1 large or 2 smaller baking sheets – just keep the dough and filling cold while you bake the first batch).

-Brush some egg wash over the dough of each galette, sprinkle with a light touch of raw sugar, then add a sprinkle of the sliced almonds; bake the galettes for about 36-38 minutes, until golden-brown and juicy; allow the galettes to cool completely, then top with the Sweet, Tarragon Creme Fraiche and serve. (Store remaining galettes in fridge covered with plastic.)

Galette Dough ingredients (makes 8 mini galettes):

3 cups flour
¼ cup plus 2 tablespoons sugar
½ teaspoon salt
2 sticks plus 2 tablespoons cold butter, cut into small pieces (*see note)
½ cup plus 2 tablespoons ice water
1 teaspoon vanilla extract
1 teaspoon almond extract

(*Place the butter into the freezer for 15 minutes to make it very cold once it's been cut into the small pieces.)


-Place the flour, sugar and salt into the bowl of a food processor; pulse to combine the dry ingredients.

-Next, add the cold butter pieces in, and pulse the mixture until the butter begins to form small, “pea” size pieces; next, while pulsing, slowly begin adding in the ice water, just until it brings the dough together, and add the extracts and pulse a few more times to incorporate (be careful  not to over-mix the dough); turn the dough out onto a lightly floured work surface and gather it up into a large ball.

-Next, gently press/form the dough ball into a large, even disk; cut the disk into 8 equal portions, and gather each portion up and gently press it into a small disk; wrap each in plastic wrap, and chill in the fridge for at least an hour, or even over night; once your ready to prepare your galettes, you will roll out the disks, fill and bake.

Sweet, Tarragon Creme Fraiche ingredients:

8 ounces crème fraiche
2 ½ tablespoons powdered sugar
1 ½ tablespoons finely chopped, fresh tarragon


-Place all ingredients into a small bowl, and very gently fold the powdered sugar and the chopped tarragon into the crème fraiche being careful not to over-mix, as it can become a bit too “liquid-y”; cover with plastic and keep cold until ready to use.