1stickunsalted butter, frozen and cut into small cubes
2egg yolks, (reserve egg whites for egg washing the dough)
1tbspmuscovado or cane sugar
3tbspice cold water
2 1/2cupsorganic cherries
1tbspturbinado (coarse) sugar
Cardamom Whipped Cream
1 1/2cupscold heavy whipping cream
Mix together flour, cold butter, water, egg yolks, salt, cardamom, and sugar in a food processor or cut it with a pastry cutter in a bowl until you get pea-sized chunks of dough. Remove the dough from the food processor or bowl and use your hands to form a disk. Wrap the disk in plastic wrap and chill in the fridge for 1 hour.
Pit the cherries by poking the pit out of the fruit using the bottom of a bamboo skewer or a cherry pitter tool. Add the cherries to a bowl and mix in the cornstarch, sugar, and vanilla. Stir until everything is coated.
Preheat the oven to 425ºF.
Remove the dough from the fridge and roll it out on a piece of parchment paper until it forms a 12 inch imperfect circle on parchment paper. Transfer the circle and parchment paper to a cookie sheet.
Add the filling in the middle. Fold and pinch the edges toward the center. It will not be perfect and that's ok.
Whisk one of the egg whites that you reserved and a little bit of cold water together. Using a pastry brush, brush the crust of the galette edges with the egg wash. Add sliced almonds and turbinado sugar on top of the edges.
Bake for about 35-40 minutes, depending on your oven. Watch the oven to make sure the nuts don't burn.
Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack.
Whip chilled heavy cream, cardamom, and powdered sugar by hand in a chilled bowl or in a stand mixer until soft peaks form. Dollop generously onto each slice of the galette.