In the large bowl, add flour, salt, and butter. Mix until pea-sized pieces form.

Then slowly add 1 tbsp of water at a time and knead it all together briefly, until the mixture forms dough. .

Roll the dough into a small ball, flatten it into a thick, disc-like shape and wrap in some cling film. Place in the fridge for an hour.

Roll the dough on a lightly floured surface into a circle. Trim the edges into an even shape and cut around it. Transfer the dough into a baking tray.

Heat oven to 375 F. Line baking sheet with baking parchment.

In a bowl, combine cherries, 1/3 cup brown sugar, flour, lemon juice and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.

Place chilled dough round on parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle top of galette (especially the crust) with 1 tablespoon of brown sugar.

Bake at 375F about 40-50 minutes until crust is golden brown and done on bottom. Transfer to wire rack and cool slightly before slicing.