In a bowl mix the flour with sugar and vanilla sugar. Cut the cold butter into cubes and add to the flour-sugar mixture.

Rub the butter with the flour and sugar with your fingers until crumbly.

Add 3 tablespoons of cold water, tablespoon at a time, to the bowl and quickly knead into a smooth, firm dough. Depending on the flour used, less water may be enough.

Place the dough in a closed container in the fridge for 30 minutes.

Meanwhile, pit the cherries. If they are very juicy, stir in the cornstarch so that not too much liquid escapes during baking.

Preheat the oven to 180°C.

After 30 minutes, take the dough out of the fridge, roll it out to a thickness of 2 mm on a floured surface and spread the cherries on it. Leave an approx. 5 cm wide border free all around.

Fold the edge over the cherries, brush with a little plant-based drink and spread the sliced ​​almonds over the edge.

Now bake the galette for a total of 40-45 minutes on the middle rack until the edges and the almonds are slightly coloured.

If you like, you can dust the galette with some powdered sugar after baking.