Tartine’s Cherry Frangipane Galette

published Aug 1, 2019
4th of july
Cherry Frangipane Galette

Elisabeth Prueitt of Tartine says this gluten-free cherry galette is her ode to California. The dough is inspired by a classic Rugelach, but with California cherries and frangipane.

Makes1 galette

Prep20 minutes to 30 minutes

Cook45 minutes to 50 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

As part of Kitchn’s celebration of all things California, we asked 19 cooks from various disciplines — chefs, photographers, writers — to see what dish they think best embodies California home cooking in 2019. See all the recipes here.

Elisabeth Prueitt, the baking and pastry whiz behind Tartine in San Francisco and Los Angeles, submitted this recipe from her book Tartine All Day that celebrates California-grown cherries that stud an almond-spiked galette. In another thoroughly modern twist, Prueitt’s dough is gluten-free, which nods to her mastery with alternative flours.

In Tartine All Day Prueitt writes, “This is a favorite all-purpose dough, inspired by a classic rugelach, in which cream cheese combines with butter to make an extra pliable and slightly tangy dough. Rugelach is an Ashkenazi Jewish sweet with roots in eastern Europe. The dough is usually spread with a filling of raisins or nuts and rolled into crescents. Because the dough is half the treat, and is meant to be both tender and durable, I saw the potential for a gluten-free version to become a successful all-purpose pastry. I think you’ll find that this one does the job beautifully. Given its versatility, it is a dough that I find myself using again and again — a go-to for pies, bars and even savory pastries.”

Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Cherry Frangipane Galette

Elisabeth Prueitt of Tartine says this gluten-free cherry galette is her ode to California. The dough is inspired by a classic Rugelach, but with California cherries and frangipane.

Prep time 20 minutes to 30 minutes

Cook time 45 minutes to 50 minutes

Makes 1 galette

Nutritional Info


  • 1/2 batch

    Cream Cheese Dough (see below), rolled out to a 10-inch round that's about 1/8-inch thick

  • 4 tablespoons

    unsalted butter, at room temperature

  • 1/4 cup

    plus 2 teaspoons granulated sugar

  • 1

    large egg

  • 1/2 teaspoon

    almond extract

  • 1/2 cup

    almond flour

  • 2 teaspoons

    tapioca starch

  • 1/4 teaspoon

    sea salt, plus more for the egg wash

  • 1 pound

    fresh, sweet cherries, pitted

  • 2 to 3 tablespoons

    granulated sugar or packed brown sugar, for the cherries

  • 2

    large eggs, divided

  • 1 tablespoon

    large-crystal sugar or granulated sugar, for sprinkling


  1. Place the dough circle on a parchment paper-lined baking sheet, cover, and chill in the refrigerator until firm, about 10 minutes. Meanwhile, prepare the frangipane.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add 1 of the eggs and almond extract and mix well. Stop the machine and use a rubber spatula to scrape down the sides and bottom of the bowl. Add the almond flour, tapioca starch, and sea salt and beat until fully incorporated. (If not using the frangipane right away, store, covered, in the refrigerator for up to 1 week.)

  3. Remove the dough from the refrigerator and spread the frangipane in the center of the dough circle, leaving a 2-inch border.

  4. Taste the cherries for sweetness to determine how much sugar you want to use to sweeten them. Scatter the cherries evenly over the frangipane, then sprinkle with the sugar.

  5. Fold in the sides of the dough to cover the cherries partially, making sure not to create any valleys where the fruit juice can run out. Refrigerate until firm, about 15 minutes.

  6. While the galette chills, arrange a rack in the middle of the oven and heat the oven to 425°F. If you have a baking stone, set it on the floor of the oven to preheat.

  7. Whisk together the remaining egg with a pinch of salt. Brush the egg wash over the pastry edges, then sprinkle with the 1 tablespoon sugar.

  8. Bake the galette on the baking stone or directly on the floor of the oven for 20 minutes. Reduce the oven temperature to 375°F, move the baking sheet to the middle rack, and continue baking until the pastry has a nice, dark golden brown color and the fruit is bubbling, 25 to 30 minutes more.

  9. Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

Recipe Notes

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, © 2017.

Cream Cheese Dough

Makes 1 (10-inch) pie

Nutritional Info


  • 3/4 cup

    plus 1 tablespoon brown rice flour (115g)

  • 1/3 cup

    potato starch (60g)

  • 1/2 cup

    tapioca starch (60g)

  • 1 1/2 cups

    oat flour (180g)

  • 1 1/2 teaspoons

    xanthan gum

  • 1 teaspoon


  • 1 cup

    cream cheese, very cold (220g)

  • 1 cup

    unsalted butter, very cold, cut into 1/4-inch / 6mm-thick slices (220g)

  • Cornstarch or tapioca starch, for rolling


  1. Preheat the oven to 325°F / 160°C.

  2. In the bowl of a food processor fitted with a metal blade, combine all the dry ingredients and blend to mix well.

  3. Add the cream cheese and butter and pulse about 15 times, then let the food processor run just until the dough begins to come together in a ball but is not completely smooth, about 20 seconds. You should still be able to see some butter and cream cheese chunks.

  4. Divide the dough into 2 equal balls and shape each ball into a disk about 1 inch / 2.5cm thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.

  5. To roll out, place a dough disk on a surface lightly dusted with cornstarch. Roll to 1/8 inch / 3mm thick, rolling from the center evenly out in all directions. Dust with additional cornstarch as needed to discourage sticking. Cut out a circle or rectangle 2 inches/5cm larger than the pan. Carefully lift and transfer to the pan, easing the dough into the bottom and sides but not stretching or pressing too firmly, or it will shrink during baking. If the dough tears, just patch with a little extra dough, pressing gently to adhere. Trim the dough level with the top of the pan. (Any leftover dough scraps can be frozen for future use or used as a simple cookie dough). Place the dough shell in the refrigerator to chill for 15 minutes.

  6. Using a fork, dock the bottom of the dough shell approximately every 2 inches / 5cm. For a partially baked shell, bake for 5 to 10 minutes, depending on the size of the dough shell, until lightly golden and dry. For a fully baked shell, continue baking for an additional 5 to 7 minutes, until golden brown.

  7. Let cool completely on a wire rack. The pastry shell will keep, well wrapped, for up to 1 week in the refrigerator or for up to 2 weeks in the freezer.

Recipe Notes

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, © 2017.