Mes Petite Cherries in a Galette with Almonds

I love cherries. I've been waiting all winter long to hand pick cherries in the Spanish sunshine. On a recent trip to the Andalusia region, we hiked the Sierra Nevadas and picked pocket ( shirt, shoes, anything!)  fulls of cherries dripping off the abundant trees scattered throughout.  If you are in the mood to make a scrumptious little dessert, try making some Cherry-Almond Galettes.

INGREDIENTS

2	Organic butter puff pastry sheets, rolled to 1/4 inch-thick

Cherry compote

2 1/4 cup (approx. 200g)

cherries

1/4 cup (60g)

organic cane sugar

Almond crumble

1 cup (approx. 100g)

blanched almonds

1 tbsp

organic cane sugar

Soured cream

2 1/2 cups  (approx. 250g)

crème fraîche

1/2 cup (approx. 150ml)

whipping cream

2 tbsp

pure icing sugar, sifted

1 tsp

vanilla extract

1	Preheat oven to 425 F (220C). Cut six 5 1/2 inch (14cm) rounds of the puff pastry and place on a parchment paper-lined oven tray, top with parchment 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), chop in a food processor 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 and soured cream on the side.