Cherry-Frangipane Galette

Preheat the oven to 375F.
Spread almonds in a single layer on a parchment-lined baking sheet.
Toast until golden and fragrant, 7 to 9 minutes.
Set aside to cool completely.
Raise oven temperature to 425F.
In a food processor, pulse nuts, 1/2 cup sugar, and salt until nuts are finely ground.
With the machine running, add butter and the whole egg; continue processing until mixture is smooth.
On a lightly floured piece of parchment, roll out Puff Pastry to a 16-inch rough oval shape, about 1/8 inch thick.
In a small bowl, whisk together the egg yolk and the heavy cream; brush over the surface of the pastry.
Fold up the edges to create a 1-inch crimped edge.
Prick dough all over with a fork.
Transfer parchment and pastry to a large baking sheet; freeze until firm, about 15 minutes.
Using an offset spatula, spread the almond mixture in an even layer (about 1/8 inch thick) over the bottom of the chilled crust; freeze 15 minutes more.
Arrange the cherries in a single layer over the almond mixture.
Bake the tart for 15 minutes.
Sprinkle the remaining tablespoon of sugar over the tart, and continue baking until edges are deep golden brown, 5 to 10 minutes.
Transfer parchment and tart to a wire rack to cool.
Serve warm or at room temperature.
Puff pastry is rolled into a rough oval shape; the bottom of the dough is docked all over, and the edge is folded over and crimped.
After dough is spread with a ground-almond mixture known as frangipane, it is topped with a single layer of sweet cherries.