Prepare the pastry. After the dough is chilled, line a large baking sheet with lightly-greased parchment paper or aluminum foil (I like to use the silpads).  Roll the pastry into a 12-inch circle on the parchment paper or aluminum foil . Trim the edges to make smooth edges.

Preheat the oven to 425 degrees F. and position a rack in the center of the oven.

In a small bowl, combine cornstarch and water; set aside.

In a medium-size saucepan over low heat, simmer dried cherries, sugar, and wine approximately 10 minutes or until cherries are plump. Remove from heat and stir in the cornstarch mixture. Allow the cherry mixture to cool slightly.

Pour the prepared cherry filling onto the center of the pastry, spreading it evenly and leaving a 2 1/2-inch border of uncovered pastry all around. Using a spatula to help lift the dough, fold the edge of the pastry partially over the filling, working your way around the tart. The pastry will form overlapping pleats as you go. Using a pastry brush, lightly moisten the exposed pastry with water and then sprinkle with additional sugar.

Bake in the center of the oven for 25 to 30 minutes or until the galette is golden brown and the juices are bubbly (tenting with foil if the galette becomes too brown). Remove from oven and place on a cooling rack; cool the galette on the pan for 5 minutes, then slide the tart and the paper off the baking sheet onto the cooling rack. let the galette rest for at least 30 minutes before serving.

To serve, cut the galette into wedges and serve either warm or at room temperature. Can be served with vanilla ice cream, whipped cream, or Crème Fraîche.