Cherry and Almond Galette

Directions

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