Pour flour, powdered sugar, salt and sliced frozen margarine into the blender bowl.
Punch in a blender until coarse crumbs.
Add 3-4 tablespoons.
Cold water and punch again.
Remove the dough from the combine and quickly mix to the dough gathered in the ball. Form a flat disc, wrap in film and refrigerate for 30 minutes.
In a bowl, mix cane sugar, flour, salt.
To add to the cherries, mix well.
In a small bowl, mix balsamic vinegar, vanillin and corn starch until the starch is completely dissolved.
Pour in the cherry. Stir.
Filling is ready.
The cooled dough is rolled out on a lightly floured surface in a circle with a diameter of 35-40 cm.
Transfer to the baking sheet laid with parchment.
To the cake is not broken, I roll out on a large silicone Mat, then put on top of the baking sheet, covered with parchment and turn over with a silicone Mat.
In the middle of the cake spread cherry filling, retreating from the edges of 7-9 cm
If the liquid is very much, then it is not added at this step.
Wrap the dough on the filling, evenly pinching in a circle.
In that case, if you have any liquid from the cherry filling, carefully pour in.
Bake in a preheated 180-190 degree oven for 25 minutes or until Browning.
Cool the galette.
Brush the edges of the cake with berry syrup.
Sprinkle with powdered sugar and coarsely chopped nuts.
I put almond shavings on it.