| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies | 1 | Servings | |
INGREDIENTS
| 1 | Active dry yeast | |
| 1/3 | c | Lukewarm water |
| 2 1/4 | c | All-purpose flour |
| 2 | T | Sugar |
| Grated zest of 1/2 lemon | ||
| 3/4 | t | Salt |
| 6 | T | Chilled unsalted butter |
| 1 | Whole egg | |
| 1 | Egg yolk | |
| 5 | T | Frozen unsalted butter |
| 1/4 | c | Sugar |
INSTRUCTIONS
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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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