Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.

In a large bowl, combine the sugar, lime zest, and ginger and rub with your fingers until the sugar is slightly moistened and fragrant. Stir in the cornstarch, lime juice, vanilla, almond extract (if using), and kosher salt until combined. Stir in the cherries and coat completely in the sugar mixture.

Roll the dough into a round and set it on the lined sheet pan using the Basic Method (page 34).

Leaving any excess liquid in the bowl, spoon the filling into the crust, leaving a 2-inch (5 cm) border (it may not look like enough cherries, but trust that they’ll swell and deflate as they bake). Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.

Remove the galette from the freezer and brush the egg wash over the exposed crust. Sprinkle more sugar over the crust.

Bake until the crust is starting to turn golden, 12 to 15 minutes (if using a cocoa crust variation, look for the crust to darken slightly). Reduce the oven temperature to 375°F (190°C) and continue to bake until the fruit is slightly bubbling and the crust is deeply golden brown, another 40 to 50 minutes, rotating the pan front to back halfway through.

Remove the galette from the oven and sprinkle with some flaky sea salt. Cool, uncovered, for at least 25 minutes and up to 8 hours.

Slice and serve.