-DOUGH-
1 pk Active dry yeast
1/3 c Lukewarm water
2 1/4 c All-purpose flour
2 tb Sugar
Grated zest of 1/2 lemon
3/4 ts Salt
6 tb Chilled unsalted butter
1 Whole egg
1 Egg yolk
TOPPING
5 tb Frozen unsalted butter
1/4 c Sugar
1. Combine the yeast and a pinch of sugar with the lukewarm water and
stir until the yeast dissolves. Let stand for about 5 minutes, or
until foamy. If the yeast doesn’t foam, begin again with fresh
ingredients. 2. Place the flour, sugar, zest and salt in a food
processor. Process, turning the motor on and off several times, to
mix well. Remove the processor top and slice the butter by 1/2
tablespoonfuls, into the container. Turn the machine on and off
serveral times, until the bits of butter are no longer discernible.
3. Lightly beat together the egg and egg yolk. With the motor
running, add the yeast mixture to the processor and immediately add
the egg. Process for 45 seconds to knead the dough. 4. Form the dough
into a ball and set it in a lightly floured bowl. Sprinke the top of
the ball lightly with flour. Cover the bowl with plastic wrap and let
stand at room temperature for about 1 1/2 hours, or until doubled in
bulk. 5. Preheat the overn to 425 degrees. Adjust the oven racks to
both the lowest and highest positions in the oven. Place the dough
on a lightly floured surface and flatten evenly with your hand. With
a rolling pin, gradually press out the dough into a 19-inch circle.
Fold the dough in quarters, center the point in a 17-inch pizza pan,
and unfold the dough to cover the pan. Fold a 1/2-inch rim of dough
inward to make a neat border, and make a decorative edge. 6. Make the
topping: With a swivel-bladed peeler or sharp knife, shave the
frozen butter evenly over the dough, right out to, but not on, the
border. Sprinkle with the sugar. 7. Set the galette on the lower oven
rack and bake for about 6 minutes, or until the border is lightly
browned and the surface bubbles. Increase the heat to 475 degrees
and move the pan to the higher oven rack. Bake for about 4 minutes,
or until the top surface is browned in parts. 8. Slice into wedges
and serve. The galette should be eaten while hot and soft.
Yields
1 Servings