1. Add the flour, xylitol (or sugar), and salt to a bowl and mix to combine. Add the cold butter into small pieces and cut it into even smaller pieces with a pastry blender – the mix should almost look like coarse sand. Add some ice water and mix in. Knead until the dough comes together. If the dough still seems too try, add some more water. Be careful not to add too much water – the dough should not feel overly sticky. Wrap in plastic wrap and place in the fridge for about 2 hours.

2. Wash and dry the cherries, pit them, and add them to a bowl. Add the xylitol (or sugar), lime juice, vanilla extract, and cornstarch and mix until well combined. Set aside.

3. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Roll out the dough directly on the baking parchment into a large circle, then cut it into a pentagon. Make a cut in the middle of each side with a depth of about 0.4 inches (1cm). Place the cherries in the center, then fold the tips of the pentagon towards the center. The folding should create a five-pointed star. Press the dough down a bit to close any gaps and brush with some beaten egg yolk. If you like, you can sprinkle some coarse cane sugar over the edges and cherries and then bake the galette for about 30-35 minutes. The cherries should be bubbling and the edge of the galette should have a nice golden brown color. Remove from the oven and allow to cool slightly. Serve with vanilla ice cream or some whipped cream, if desired.