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1
Mix flour and salt in processor.
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2
Add butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill 30 minutes.
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6
(Can be made 2 days ahead.
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7
Soften slightly at room temperature before rolling out.)
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8
Melt butter in large nonstick skillet over medium heat.
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9
Add apples to skillet; sprinkle 3 tablespoons sugar over.
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10
Saute until apples are golden and begin to soften, about 8 minutes.
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11
Add dried cherries and cinnamon and stir 30 seconds.
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12
Remove from heat and cool completely.
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13
Preheat oven to 350F.
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14
Roll out dough on floured surface to 12-inch round.
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15
Using 9-inch-diameter tart pan bottom as aid, transfer dough to rimless baking sheet.
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16
Arrange apple mixture atop dough, leaving 3-inch border.
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17
Fold edge of dough over apple mixture, pinching to seal any cracks in dough.
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18
Sprinkle remaining 1 tablespoon sugar over apple mixture and dough edge.
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19
Bake galette 15 minutes.
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20
Increase oven temperature to 375F.
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21
Continue to bake galette until crust is light golden around edges and apples are tender, about 35 minutes longer.
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22
Using tart pan bottom as aid, transfer galette to rack; cool 15 minutes.
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23
Serve warm with Creme Fraiche and Caramel Sauce.
