For the pastry, place the flour and salt into a bowl and stir to combine.

Add the cubed butter and toss through the flour to coat completely in flour.

Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat your oven to 200C/400F and prepare some baking paper the size of your baking tray and set aside.

Place the baking tray into your oven to heat as you prepare the galette.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Slide the pastry onto the center of your baking paper, allowing overhang.

Lay your cherries in the center of your pastry.

Sprinkle the sugar over the cherries evenly.

Fold over one edge of the pastry and work to fold and press the edges over the fruit, making sure the pastry is sitting flush against the filling.

Remove your baking tray from the oven and slide the galette on top.

Bake until golden, approximately 40 minutes.

Allow to cool fully.

Slice and serve with a scoop of ice cream.

Enjoy!