• Preheat the oven to 325℉.

Make The Fresh Cherry Filling**

• Add cherries, sugar, lemon zest, lemon juice, arrowroot flour, and water to a medium pot over MEDIUM-LOW heat and stir to combine. Cook stirring frequently as sauce simmers. Cook 8-10 minutes until cherries have softened and sauce has thickened. Set aside to cool while you prepare the crust.

Prepare the Paleo Pie Crust*

• Follow the link below (also in Cooking Tips) and make a single Paleo Pie Crust. Follow the instructions 1-8. Make sure you roll out the crust on top of parchment paper for easy transfer to the baking sheet later.
• Once the crust is rolled out trim the edges. Use excess pie dough to fill out any thinner edges. You want it as close to a circle as as possible with edges of even thickness (it won't be perfect). Keep in mind gluten free/paleo dough is more like play-doh so you can move it around an fix breaks/thin spots no problem.

Assemble The Galette

• Add cooled cherry filling to the center of the pie crust. Use a spoon to spread filling leaving a 1½ inch pie crust border.
  
• Use the parchment paper beneath the crust to gently fold the pie crust over the filling. Gently press together breaks that will form in the folds to keep the filling in while baking. If you want absolutely no filling to leak out, use 4 larger folds making a rectangular galette shape. If you don't mind a small amount of leaking make smaller folds (6-10) for a more circular shape as photographed in this post.***
• If you're using the optional egg wash and sugar sprinkle, complete at this time:

  Beat egg and water together. Brush evenly to cover the edges of the pie crust. Sprinkle evenly with sugar.

  Otherwise, move on to the next step.
• Carefully, using the parchment paper transfer the galette to a baking sheet. I do this by placing the baking sheet up against the edge of the counter top and gently dragging the parchment holding the galette on to it.
  

Bake The Galette

• Cover the galette with aluminum foil and bake 30 minutes. Uncover and bake an additional 15-20 minutes until crust is cooked through (the top will be firm but not hard) and lightly golden brown. Enjoy!