Cherry Galette

Sift the flour into a bowl, add salt and powdered sugar, and mix to combine.

Grate the chilled butter and rub it into the flour with your hands until crumbly.

Mix in the egg, pour in the water, and quickly knead into a dough (do not overwork it).

Wrap in plastic wrap and chill in the refrigerator for 30–60 minutes.

Pit the cherries, place them in a colander, and let the excess juice drain.

Roll out the dough on parchment paper into a circle (~30 cm / 12 inches).

Arrange the cherries in the center, leaving a 3–4 cm (1.5-inch) border around the edge.

Fold the edges up and over the filling, then transfer to a baking sheet lined with parchment.

Bake at 180°C (350°F) for 25–30 minutes until golden brown.