Cherry and Almond Galette

• All-purpose flour, for dusting
• Pate Sucree (page 333; do not divide into 2 disks)
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup whole raw almonds, toasted (see page 343) and cooled
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1 1/2 pounds (about 4 1/2 cups) sweet cherries, such as Bing, pitted
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash

1. On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick.
2. Transfer dough and parchment to a rimmed baking sheet.
3. Refrigerate or freeze until firm, about 30 minutes.
4. In a food processor, pulse 1/4 cup sugar, the almonds, nutmeg, and salt until almonds are finely ground.
5. Gently toss mixture with cherries.
6. Preheat oven to 375F.
7. Spoon cherry mixture over dough, leaving a 2-inch border.
8. Dot with butter.
9. Fold in edges, pressing gently.
10. Refrigerate or freeze until firm, 30 minutes.
11. Whisk egg yolk with cream; brush over edges of tart.
12. Sprinkle entire surface of tart with remaining 2 tablespoons sugar.
13. Bake until golden, 45 to 50 minutes.
14. Transfer to a wire rack; let cool completely.

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

Taken from www.epicurious.com/recipes/food/views/cherry-and-almond-galette-389677 (may not work)