Sour Cherry Galette for 8 Servings

Instructions:

1. Whisk flour, sugar, and salt in a large bowl.
2. Add chilled butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Stir in ice water one tablespoon at a time until the dough just begins to clump together.
4. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
5. In a bowl, combine the pitted sour cherries, sugar, cornstarch, vanilla extract, lemon juice, and cinnamon.
6. Let the filling sit for 15 minutes to allow the juices to thicken into a syrupy consistency.
7. On a parchment-lined surface, roll the chilled dough into a rough 12-inch circle.
8. Mound the cherry mixture in the center, leaving a 2-inch border of dough around the edges.
9. Gently fold the edges of the dough over the filling, leaving the center open.
10. Brush the crust with beaten egg and sprinkle with turbinado sugar, then bake for 35 minutes until golden brown.