Cherry and Almond Galette

On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick. Transfer dough and parchment to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

In a food processor, pulse 1/4 cup sugar, the almonds, nutmeg, and salt until almonds are finely ground. Gently toss mixture with cherries.

Preheat oven to 375°F. Spoon cherry mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate or freeze until firm, 30 minutes.