Cherry and almond-crumble galette


  • Serves 6 people

  • 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
01   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).
02   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.
03   For almond crumble, roast almonds until golden (2-4 minutes), process until coarsely ground, add sugar and pulse to combine.
04   For soured cream, whisk crème fraîche, cream, icing sugar and vanilla in a bowl to soft peaks, cover and refrigerate.
05   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.

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