Sweet Cherry Galette

• All-purpose flour, for dusting
• Pate Sucree (page 651; do not divide dough into 2 pieces)
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup unsalted almonds, toasted and cooled
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 1/2 pounds sweet cherries, such as Bing, pitted
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

1. On a piece of lightly floured parchment, roll out the dough to a 16-inch-long oval (1/4 inch thick).
2. Transfer the dough and parchment to a baking sheet.
3. Refrigerate until cold, about 30 minutes.
4. Process 1/4 cup sugar and the almonds, nutmeg, and salt in a food processor to combine.
5. Gently toss with the cherries.
6. Preheat the oven to 375F.
7. Spoon the cherries over the dough, leaving a 2-inch border.
8. Dot with butter.
9. Fold in the edges, pressing gently.
10. Refrigerate until cold, 30 minutes.
11. Whisk the yolk with the cream; brush over the edges of the tart.
12. Sprinkle with the remaining 2 tablespoons sugar (or to taste).
13. Bake until golden, 45 to 50 minutes.

flour, sugar, unsalted almonds, freshly grated nutmeg, salt, sweet cherries, cold unsalted butter, egg yolk, heavy cream

Taken from www.epicurious.com/recipes/food/views/sweet-cherry-galette-393029 (may not work)