Fresh Cherry Galette

Ingredients

• 1.5 tablespoons buttermilk 
• 1.5 teaspoons cornstarch 
• 3 tablespoons granulated sugar divided
• 2 teaspoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 1.3 pounds rainier cherries fresh pitted
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 1 tablespoon sugar 

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Preheat oven to 40
2. Line a baking sheet with parchment paper. Unroll pie dough onto parchment, and roll to a 12 1/2-inch circle.
3. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk.
4. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.
5. Combine the cherries, remaining 2 tablespoons granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries).
6. Brush edges of dough with buttermilk.
7. Sprinkle turbinado sugar over cherries and edges of dough.
8. Bake at 400 for 25 minutes or until dough is browned and juices are bubbly.
9. Remove from oven; cool on pan at least 20 minutes before serving.