Go to the recipe at Smitten Kitchen for Deb's dough recipe or you can use 1/2 of the dough recipe from The Art of the Pie. I prepare the entire recipe from Art of the Pie and freeze one of the dough rounds for later use.
1/3 cup sliced, slivered, or coarsely chopped almonds, blanched if you can get them
1 1/2 teaspoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon unsalted butter, softened
1/4 teaspoon almond extract
1 large egg white
1 pound sweet cherries, any variety or a mix of varieties-I pitted mine
1 large egg yolk
1 teaspoon water
1 tablespoon coarse sugar
Confectioners’ sugar, for dusting
Make pastry: the dough should be refrigerated for at least an hour before you use it in this recipe.
Make filling: finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover and chill until needed.
Prepare galette: preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, brush crust with egg wash mixture and sprinkle with coarse sugar.
Bake galette until the filling is puffed and the crust is golden brown, about 30 – 40 minutes, rotating front to back halfway through for even browning. Cool, and serve with dusted powdered sugar, ice cream, and toasted slivered almonds.