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Photo of Cherry and almond galette by WW

Cherry and almond galette

Total Time
1 hr
30 min
30 min
Enjoy this galette when cherries are in season and plentiful.


Reduced fat oil spread

50 g

Caster sugar

2 tbs

Egg yolk

1 medium

Almond meal

½ cup(s), (60g)

White self-raising flour

1 tbs

Filo pastry

3 sheet(s), (3 x 15g sheets)


200 g, (or frozen, pitted)

Icing sugar

2 tsp, to dust

Oil spray

3 x 3 second spray(s)


  1. Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Use an electric beater to beat spread, sugar and yolk for 4 minutes or until light and fluffy. Stir in almond meal and flour until well combined.
  2. Cut filo sheets in half crossways. Lightly spray each sheet with oil and layer to make one rectangular stack. Place pastry on prepared tray. Spread almond mixture over pastry, leaving a 4cm border. Press frozen cherries into almond mixture. Fold in pastry edges to make a border.
  3. Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.


TIP: To deseed fresh cherries, remove the stem and insert the point of a small sharp knife in the stem end. Carefully twist the knife around the pit, then pop it out.