Rainier Cherry Galette

A rustic, free-form tart filled with sweet Rainier cherries and encased in a flaky pastry crust.

Ingredients - Serves 6

In a large bowl, combine the flour, 1/4 cup sugar, and salt. Add the butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, stirring until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
In a large bowl, combine the cherries, cornstarch, remaining 1 tablespoon sugar, and lemon juice. Arrange the cherry mixture in the center of the dough, leaving a 2-inch border.
Fold the edges of the dough over the cherries, pleating as necessary.
Brush the edges of the dough with the beaten egg and sprinkle with additional sugar.
Bake for 45-50 minutes, or until the crust is golden and the cherries are bubbling. Let cool before serving.