Cherry-Almond Galette

Directions

1. Whisk sour cream, water, and lemon juice together in a bowl.
2. Mix all-purpose flour, almond meal, sugar, and salt together in a separate bowl. Work the butter cubes into the flour with your hands until the mixture starts to become sandy and the butter pieces are between the size of a lentil and of half a walnut. Make sure that you don’t allow the butter to become too warm. Pour the wet ingredients into the flour mixture and mix together gently with a spatula. If the dough does not come together when you squeeze a handful, add 1 tablespoon water at a time until it does.
3. Pat dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Allow dough to sit at room temperature until more pliable, 10 to 15 minutes.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Roll dough out on a floured surface to approximately ¼-inch thick. Cut 5-inch circles from the dough; arrange on prepared baking sheet.
7. Mix cherries, brown sugar, cornstarch, cloves, cinnamon, nutmeg, salt, and black pepper together in a bowl. Spoon approximately ⅓ cup of the cherry mixture into the center of each dough disc. Fold the edges up and over the filling, crimping the edges so the galettes do not lose shape in the oven.
8. Brush egg onto the crust edges. Sprinkle slivered almonds and turbinado sugar over the galettes.
9. Bake in preheated oven until the edges have become golden brown and the center is juicy and bubbling, 20 to 25 minutes. Transfer to a wire pastry rack to cool.