Cherry Galette with Almond Cream

Directions

1. Place flour, 1 tablespoon sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add butter and pulse until the mixture resembles a fine meal with a few large clumps remaining. In a small bowl, whisk together 4 tablespoons ice water and 1 egg yolk. Pour into the processor, and pulse just until the dough starts to form into a ball. Squeeze a small handful of dough; if the mixture feels dry, add 1 tablespoon water and pulse just to incorporate. Turn dough out onto a large piece of plastic wrap and quickly flatten into a 1-inch thick round disk. Wrap and refrigerate until firm, at least 1 hour and up to 24.
2. Line a rimmed baking sheet with parchment paper. Lightly dust a marble slab and rolling pin with flour. Let dough stand a few minutes at room temperature to soften, and lightly dust the top with flour. Roll dough into a 14-inch round, about ⅜ inch thick. Brush off any excess flour. Transfer to the prepared baking sheet and refrigerate until firm, about 15 minutes.
3. Heat oven to 400°F. Spread almond cream evenly over chilled dough, leaving about a 2-inch border all the way around. Arrange cherries over almond cream. Gently fold up the edge of the dough to cover the fruit, pressing down gently to form a rustic pleated edge. In a small bowl, whisk together the remaining egg yolk and heavy cream. Brush egg wash over dough, then sprinkle with remaining 1 tablespoon sugar. Bake until the pastry is golden brown, about 15 minutes. Reduce heat to 350°F and bake another 15 minutes. Immediately sprinkle chopped pistachios over the cherries. Bake until filling is set and bubbling, about 15 minutes more. Transfer the baking sheet to a wire rack and let the galette cool slightly before serving.