Cherry Galette

1/4 cup sugar
1/4 cup unsalted almonds, toasted and cooled
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
1 1/2 lbs sweet cherries, pitted (I used a mix of Bing and Ranier.)
1 refrigerated pie crust
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon heavy cream
2 tablespoons sugar

Preheat oven to 375.
On a piece of lightly floured parchment, roll out dough.
Transfer dough and parchment to a baking sheet.
Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
Gently toss with the cherries.
Spoon cherries over dough, leaving a 2" border.
Dot with butter.
Fold in edges, pressing gently.
Whisk yolk and cream together; brush over edges of tart.
Sprinkle with 2 tablespoons sugar.
Bake until golden, 40-45 minutes.