1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).

2. When the dough has cooled long enough, start preparing the filling. Wash, dry, and pit the cherries. Add them together with the sugar, cornstarch, and vanilla extract to a large bowl and mix to coat the cherries evenly.

3. Preheat the oven to 190°C (375°F). Place a large piece of baking parchment and lay it down on your work surface. Place the dough on top and roll out into a circle with a diameter of about 30cm (12 inches). Transfer the dough circle together with the baking parchment onto a baking sheet.

4. Sprinkle the ground almonds on the dough and press them down a bit. Place the cherries in the center, leaving a boarder of about 4cm (1.5 inches) around the edges. Next, fold the edges of the dough over the cherries towards the center. Mix the egg yolk with a bit of water and brush the edges with it. Sprinkle with some coarse brown sugar on top and bake the galette for about 35-40 minutes – or until the cherries are soft, and the crust got a nice golden brown color. If you want the cherries to stay shiny after baking, you can brush them with some additional cherry jam.