HOW TO MAKE A FRESH CHERRY GALETTE

Steps:

• To make the paté brisée. Put the flour, butter, and salt in a food processor and process for about 5 seconds; the butter should still be visible and in small pieces. Add the ice water, a little at a time (you might not need it all) and process for 5 seconds longer, or, just until the dough comes together (you should still be able to see the butter bits).
• To form the dough. Remove the dough from the processor and gather it into a ball. Sprinkle some flour on a work surface and roll out the dough with a rolling pin roll into a 15" to 16" round, about ⅛" thick (note that the shape does not have to be a perfect circle). Drape the dough over the rolling pin and transfer it to a large baking sheet lined with parchment paper. Unroll the dough onto the parchment paper and chill it until firm, about 20 minutes.
• Preheat the oven to 375°.
• To make the filling. Wash and pit all the cherries, cut most of them in half (leave a few whole), and place them all in a medium bowl. In a separate small bowl, combine ¼ cup of the sugar with the almond flour and set aside. In a second small bowl, stir together the Amaretto (or orange juice), cornstarch, almond extract and orange zest. Add this mixture to the bowl with the cherries and mix to combine. Sprinkle all but 1 TBSP. of the remaining ¼ cup sugar over the cherries and mix again.
• To assemble the galette. Remove the baking sheet with the dough from the refrigerator. Spread the mixture of sugar and almond flour evenly over the dough to within 2" from the edges. Arrange the cherries on top of this mixture and dot the cherries with the cubes of cold butter. Fold the edge of the dough up over the cherries to create a 2" border. (If the dough feels too cold and firm, wait for a few minutes until it softens to prevent it from cracking.). Brush the border of the galette with the milk and sprinkle with the reserved 1 TBSP of sugar.
• To bake the galette. Place the baking sheet with the galette in the middle rack of the oven and bake for about 40-45 minutes, or, until the fruit is very soft and the crust is nicely browned (watch the time, as every oven is different). If any juices have leaked onto the parchment paper-lined baking sheet, slide a knife under the galette to release it from the sheet.
• To serve the gallete. Let the galette cool to room temperature, then cut it into wedges and serve with some good vanilla ice cream.