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1
For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat.
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2
Add the apples and sprinkle with the salt.
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3
Saute until almost tender, tossing occasionally, about 10 minutes.
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4
Remove the skillet from the heat.
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5
Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain.
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6
Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend.
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7
Cool to lukewarm.
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8
Place a large sheet of parchment paper on the work surface.
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9
Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour.
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10
Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking.
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11
Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
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12
Brush the pastry all over with some beaten egg.
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13
Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry.
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14
Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples).
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15
Fold the pastry border partially over the filling, pleating the pastry in loose folds.
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16
Brush the folded-up pastry border with some beaten egg.
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17
Slide the galette with the parchment onto a heavy baking sheet.
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18
Scrape the juices from the skillet over the apples.
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19
Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
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20
Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces).
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21
Chill until ready to use.
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22
Remove the galette from the oven.
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23
Sprinkle the topping evenly over the filling.
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24
Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries.
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25
Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.
