Heat oven to 375-degrees F. Line baking sheet with baking parchment.
In a bowl, combine cherries, 1/3 cup brown sugar, lime juice, almond extract and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.
For the crumble pulse the nilla wafers in a food processor until they are a fine powder. Then add in the almond paste and butter. Pulse again until coarse crumbs form.
Place puff pastry dough on a floured surface. Roll out the dough just to make the square a little bit bigger. Then transfer to a parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle the crumble on top of galette. Pierce the edges of the galette dough with a fork.