La Galette Perougienne (sugar Pie)

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.