PASTRY

1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. With a pastry blender, working quickly, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
2. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 6 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

ASSEMBLY

1. Preheat oven to 375f/190c. Line a baking tray with parchment paper. Remove pie dough from the fridge. Unwrap and place on a floured work surface. Cut the dough into six equal pieces. Return all pieces of dough you are not working with to the fridge so that they do not warm up.
2. Using a rolling pin, roll each piece of dough into a circle roughly 5 inches in diameter. Feel free to adjust the pastry thickness to your liking - ie if you like more dough and less fruit leave it slightly thicker. Place approximately half a cup of cherries into the middle of the round of dough, leaving about an inch around the edge. Add a small amount of sugar to sweeten to taste (I used approximately a teaspoon for each)  Carefully fold up the edges of the circle, leaving an opening in the middle where the filling is. (dont worry if this gets a little messy/looks a little rough, it adds to the rustic charm!) Once each galette is assembled, place it on the prepared tray to rest in the fridge until baking time. Once all are completed, rest in the fridge for an additional 10 minutes.
3. Whisk together cream and egg yolk in a small bowl. Bring tray of galettes out of the fridge, and brush each one with a small amount of egg wash. Sprinkle with granulated or raw sugar if desired.
4. Bake for 30 minutes at 375f, then reduce the oven temperature to 350f/180c and bake for a further 10 minutes or until the galettes are golden brown in colour and the fruit juices are bubbling. 
5. Serve warm or cold! They are amazing with a scoop of ice cream.