Make Flaky Pastry

In a food processor, pulse flour and salt until combined. Add butter and pulse until butter is the size of peas.

Add the ice water and vinegar all at once and pulse just until water is incorporated.

Pour the mixture into a medium bowl and gently gather into a ball. Wrap in plastic wrap and flatten into a 1 inch thick disk. Chill for 1 hour in the refrigerator or 20 minutes in the freezer.

Assembly

Preheat oven to 400° F.

On a lightly floured surface, roll out the pastry to a rough 12-14 inch circle.

In a small bowl, combine ¼ cup granulated sugar, cinnamon, and flour.

Scatter the sugar mixture all over the rolled out crust leaving 2 inches of the edge uncovered.

Add almond extract to cherries and blend well.

Place cherries on top of sugar mixture.

Using a pastry brush, brush border of crust with beaten egg.

Fold the edges of the galette up over the cherries creating a 1½-2 inch border, pressing down gently. Transfer the galette to a large pizza pan covered with parchment paper.

Brush the edges of the galette with the beaten egg. Scatter the edges with sliced almonds. Sprinkle the entire galette, including the border, with the remaining ¼ cup sugar.

Bake the galette for approximately 30 minutes or until golden brown.

Serve the galette warm, cut into slices and topped with vanilla ice cream or whipped cream.